These cookies are made up of a buttery shortbread base flecked with strawberry yoghurt and sandwiched together with a tangy strawberry frosting and ruby red strawberry jam – exactly the festive touch your cookie tin needs! 


If you’ve never thought about adding yoghurt to cookie dough, you’ve been missing out! When Nutriday sent me a couple of tubs of their new Double Cream yoghurts and challenged me to create bakes with them, I was excited to show you all the amazing things yoghurt can do to your baking! Apart from eating it straight out the tub, that is! 

Here are a few of the creations I’ve made using the luscious yoghurt, in case you missed them:


The Nutriday Double Cream strawberry yoghurt with its swirls of strawberry fruit got me dreaming of pretty Linzer cookies. Linzer cookies were traditionally inspired by the Linzer torte; a tart made with a tender pastry and filled with jam (get my recipe for strawberry jam here!). I’ve broken with tradition by adding yoghurt to the pastry – this does two things; it makes it super tender and adds extra flavour. The yoghurt frosting is also not traditional and a little more ‘Jolly Jammer’-ish but hey, I don’t think you expect anything traditional around here anymore! 


Makes 15


180g salted butter

120g icing sugar, sifted

3 large egg yolks

60ml Nutriday Double Cream Strawberry Yoghurt

½ tsp almond extract

450g cake flour

25g cornstarch


Strawberry Yoghurt Frosting

50g butter, softened

250g icing sugar, plus extra for dusting

60ml Nutriday Double Cream Strawberry Yoghurt

Strawberry Jam, for spreading


Cream the butter and sugar together until light and fluffy – about 8 minutes.  Add the egg yolks, yoghurt and almond extract and mix well to combine.  Add the cake flour and cornstarch and mix just long enough to form a dough. Flatten the dough into a disc, wrap and refrigerate for at least 30 minutes.  Roll the dough out onto a lightly floured surface to 5mm thick.  Using a cookie cutter, cut out shapes and arrange on a lined baking tray. Use a piping nozzle or small cutter to cut a window out of half the shapes.  Preheat the oven to 180C (or 160 if you have a fan-forced oven).  Bake the cookies for 10-12 minutes or until they just turn golden around the edges.  To make the frosting, cream the butter until light and fluffy. Add the icing sugar and yoghurt and beat until light.  Spread the yoghurt frosting on one side of the cookie and strawberry jam on the other. Sandwich the cookies together.  Dust with icing sugar.



Strawberry Linzer Cookies
Yields 15
  1. 180g salted butter
  2. 120g icing sugar, sifted
  3. 3 large egg yolks
  4. 60ml Nutriday Double Cream Strawberry Yoghurt
  5. ½ tsp almond extract
  6. 450g cake flour
  7. 25g cornstarch