Extra Creamy Vanilla Bean Skyr Cookies with Cherry and Walnuts


These Extra Creamy Vanilla Bean Skyr Cookies are so soft and chewy. The warm toasty walnuts give them texture while the dried cherries provide a pop of fruit. Thanks to the addition of skyr these cookies stay super soft and chewy days after they are baked. These cookies are delicious on their own but you can totally deck these cookies up with a delicious skyr butter cream for a decadent little dessert! 

Serves: Makes about 11 cookies 

140 grams
Unsalted butter
1 stick (1/2 cup) + 2 tablespoons
1 cup
1/4 cup
Brown sugar
Egg yolk
1 -4.4 ounces
Icelandic Provisions Extra Creamy Vanilla Bean Skyr
1 tsp
Vanilla extract
1 cup
All purpose flour
1/2 cup
Bread flour
1/2 tsp
Baking soda
1/2 tsp
Kosher salt
1/2 cup
Chopped walnuts
1/4 cup
Dried cherries
To decorate:
Skyr buttercream (recipe on our site)
Freeze dried fruit, crushed
First make the brown butter: Place the butter in a light-colored pot over medium heat and let it melt down until liquid. Once liquid, constantly stir the mixture and scrape the bottom and sides. Keep a watch on the butter for the next 5 to 8 minutes as it starts to sputter, bubble and become warm golden brown. There will be a lot of foam so in order to check on the color of the butter, pull the pan off the stovetop for a moment to let the foam subside. Once the whey of the butter has turned into a nice golden brown and releases a nutty aroma, turn the heat off and set the butter aside to cool.
Preheat your oven to 350 degrees.
Once the brown butter is cooled, pour it into a medium sized bowl along with the light brown sugar and white sugar. Beat the mixture with an electric blender for a minute or the butter and sugar is combined.
Add the egg, egg yolk and vanilla bean paste and beat the mixture until everything is incorporated. Make sure to scrape the sides of the bowls in between mixing.
Once beaten and incorporated add the extra creamy vanilla skyr and beat for another minute until the skyr is fully incorporated and the mixture is fluffy.
In a separate bowl combine all-purpose flour, bread flour, baking soda, and salt. Whisk to evenly mix. Add the dry ingredient mixture and fold it into the wet ingredients just until barely combined.
Using a 3 tablespoon scoop, scoop the cookie dough onto a parchment lined baking tray. Place 5 scoops of dough on the tray leaving 2 inches of space in between each ball. Bake the cookies for about 6 minutes and then pull them out of the oven. They will have spread quite a bit. Smack the baking tray on the counter so they deflate a bit. Use a round cookie cutter to round the cookie out. This creates a chewier cookie.
Place the cookies back in the oven and bake them for another 2 minutes ( a total of 8 minutes). The cookies will puff up again. Pull them out of the oven and repeat step 10 and then place them bake in the oven.
Repeat this process one more time (2 additional minutes for a total of 10 minute baking time) and pull the cookies out of the oven. The edges should look golden brown and slightly crisp and the centers should look slightly puffy. Cool cookies on a baking rack.
Decorate cookies with buttercream, sprinkles, and dried fruit, after they have cooled.

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