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+ servings
a bowl of cottage cheese easter cookies right after baking

Easy Cottage Cheese Cookies

Cottage cheese cookies are a satisfying guilt-free treat that combines the creaminess of simple cottage cheese with the sweetness of a cookie. The texture is soft and chewy, with a golden brown light crust on the outside and a tender pillowy center on the inside. And let me tell you, no one can even tell that these are made with cottage cheese!
5 from 1 vote
Prep Time 15 minutes
Cook Time 22 minutes
Chill Time 30 minutes
Total Time 1 hour 7 minutes
Course Baking, cookies
Cuisine Russian
Servings 18 cookies

Ingredients
  

  • 7 oz cottage cheese, 6 %-9% milk fat 196g, softened
  • ¼ cup unsalted butter softened
  • ¼ cup white sugar
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
  • ½ teaspoon baking powder
  • 1 cup all-purpose flour
  • Confectioners' sugar for serving

Instructions
 

  • In a large bowl combine cottage cheese and blend it until almost smooth with a few curds remaining. Next in the same bowl cream butter, sugar, and vanilla together with the cottage cheese. I combined everything with an immersion blender over low speed setting. The mixture should be not very smooth and a little chunky is fine.
  • In a separate bowl combine flour, baking powder and salt. In batches, add the dry ingredients to wet ingredients bowl.
  • Stir everything together with a spatula until just combined. Don’t overmix as this may result in dry cookies. Continue to knead the batter (using your hands) into a ball. The dough will be soft and tender.
  • Tightly cover dough with plastic wrap and refrigerate for 30 minutes.
  • Transfer the cookie dough onto a lightly floured surface (silicon baking mat works best). Using rolling pin, roll dough out flat to no less than to ¼ inch thickness. This will ensure that our cookies are fluffy and soft.
  • Decoration. Using a cookie cutter, cut out the dough into desired shapes. I used same easter cookie cutters that I mentioned in this suagr cookie recipe. Transfer each cookie onto prepared baking sheet.
  • Re-roll the remaining dough and continue cutting until all is used. Repeat with the rest of the dough by rolling it again into ball and then flat.
  • Bake the cookies for 20-22 minutes at preheated oven to 350 Fahrenheit. The cookies are ready when the edges start to become golden.
  • Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating. Sprinkle the cookies with c sugonfectioners sugar or simple glaze (see notes).

Notes

  • These cookies are best enjoyed on the day of making. The texture is very soft and fluffy. They will start to harden the next day but still, the delicious flavor will remain.
  • Store in an airtight container at room temperature for up to 2 days.
  • This recipe works best with 6%-10% cottage or farmers' cheese. Anything less than 6% is not suitable as the cheese will be too liquid and the dough will not come together. If you can find a Russian or Polish grocery store near you, I highly recommend purchasing Russian tvorog for this recipe.
  • Don’t use too much flour when dusting the surface, the dough needs to remain airy and fluffy. If there will be too much flour the cookies may become too hard.
  • These cookies are simple and as a finishing touch, powdered sugar is enough. However, if you want to take it to the next level and add more sweetness and flavor, try these:  simple sugar icing, Nutella glaze, lemon glaze, cream cheese frosting or fruit jam for serving.
Tried this recipe?Let us know how it was!