Decorate these classic gingerbread cookies with this lighter twist on classic vanilla icing that uses Greek yogurt.
Rinse cheesecloth under hot water and squeeze out excess liquid. Unfold cheesecloth to a single layer and re-fold to make a square with 4 layers. Place cheesecloth square into a medium strainer. Place strainer over a medium sized bowl.
Spoon Chobani vanilla yogurt in the center of the cheesecloth. Cover with plastic wrap and place 2 or 3 small plates on top. Refrigerate overnight (about 12 hours).
Remove the vanilla frosting from the cheesecloth and place into a stand mixer with the beater attachment. Add softened butter, powdered sugar and salt. Beat on high until frosting becomes creamy. Return frosting to the refrigerator until ready to decorate cookies.
Combine Chobani whole milk yogurt, butter, coconut oil and molasses and mix together.
In a separate bowl, combine all-purpose flour, graham cracker crumbs, light brown sugar, sugar, ginger, cinnamon, nutmeg, baking soda, and salt.
Add wet mixture into dry ingredients. Use hands to squeeze wet and dry ingredients together to form a dough. Be careful not to over mix.
On a floured surface, roll dough out to ¼-inch thick. Cut into desired shapes. Place cookies on a parchment paper-lined sheet pan.
Bake at 325 degrees F for 7 to 10 minutes. Remove from oven and cool cookies on a wire rack. When cookies are completely cool, decorate as desired with Chobani vanilla frosting.