Cottage Cheese Cookies Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
35 cookies
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Course
Dessert, Baked Goods
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Cuisine
American
Cottage Cheese Cookies Recipe
Description
Cottage Cheese Cookies Recipe uses softened unsalted butter mixed with small-curd cottage cheese and lemon zest to form a light and fluffy base. Adding flour and baking powder creates a soft dough that is rolled to a quarter-inch thickness, then cut into rounds. Each cookie is dipped in granulated sugar on one half, folded, and thoroughly coated on the inside sugar layer, providing a sweet, slightly crunchy contrast to the tender cookie. The method calls for baking at 350°F to set the cookies, resulting in a balanced texture that is neither too crumbly nor too dense.
The balance of tangy cottage cheese and lemon zest offers a subtle flavor brightness well suited to afternoon tea or a simple, fresh cookie option. The sugar-coated fold gives a pleasant surprise of sweetness inside the cookie, making these appealing for those who enjoy a mildly flavored cookie with textural contrast.
Ingredients
- 2 butter softened, unsalted; sticks or 16 tablespoons
- 8 oz cottage cheese small-curd
- lemon zest of 1
- 2 1/4 cups all-purpose flour unbleached
- 1/4 tsp baking powder
- 5 Tbsp granulated sugar
Instructions
- Preheat your Oven to 350˚F. Line a cookie sheet with parchment paper.
- In the bowl of your mixer with the paddle attachment, cream together your softened butter, 8 oz small-curd cottage cheese and the zest of one lemon. Mix on Medium/high speed for about 5 minutes until the mixture is smooth and fluffy.
- Sift in the flour and baking powder (or whisk together flour and baking powder instead of sifting) and knead it together with your dough hook or by hand until your dough is soft and not sticking to your fingers. If you find it is still sticking to your fingers, add another Tbsp of flour.
- Roll the dough into a ball and then roll it out on a smooth, non-stick surface until it is 1/4" thick. Use a round cookie cutter to cut out your cookies, cutting as many as you can out of your dough.
- Pour your sugar into a flat plate. Dip one side of your cookie into the sugar and gently pat it down to coat generously with sugar. Fold it in half with the sugar on the inside. Dip one of the folded sides of your cookie in the sugar again and fold it in half with the sugar on the inside. When you fold, the sugar will always be on the inside. If you accidentally dip both sides of your cookie in sugar (I did a couple times) don't panic, it will still be edible. Place the finished cookies on the baking sheet, fairly close together, since they don't expand very much. Make a ball of dough out of the remaining scraps and roll it out again and again until you've used up all of your dough.
- Bake at 350˚F for 32-35 minutes or until the edges and tops are golden brown.
User Reviews
Overall Rating
5
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