In a large bowl cream the butter and sugar together until light and fluffy, about 3 minutes. You can use a stand mixer, an electric hand mixer, or a fork and some elbow grease to do this. It's up to you.

Add the egg and vanilla and stir until very smooth.

Add the Greek yogurt and stir until combined.

Add the baking powder, baking soda, salt, and all-purpose flour and stir until well combined. The dough will be sticky.

Place the dough on a piece of plastic wrap, shape into a disk, wrap well, and refrigerate for at least 4 hours and up to 36 hours.

When you are ready to bake the dough, remove it from the fridge, unwrap, and divide it into 2 pieces. Roll the dough out to 1/2 inch thick on a well-floured surface and cut into shapes (I used a 3-inch circle cookie cutter). Place the cut out cookies on a parchment- or baking-mat-lined cookie sheet and bake at 350 degrees for 10-11 minutes. The tops of the cookies will be light but the bottom should be lightly brown.

Repeat with remaining dough.

When the cookies are completely cooled, add a generous helping of frosting and 4th of July sprinkles.