Delicious low-calorie recipes

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!

Similar to my Ricotta cheese cookies, these cookies taste very light and fluffy. However, this recipe is more healthy, and easy to make. The cookie dough comes together in a few minutes.

I’d say these cookies are something between puff pastry, soft cookies and baked cottage cheese cake. A healthy dessert and snack in one.

There are only 4 ingredients, and you can bake excellent cottage cheese cookies for tea or coffee.

Skimmed milk curd

Flour (I use a mix of 60 g whole wheat, 50 g green buckwheat flour and 50 g corn flour)

Egg yolk (may not be, but I wanted “pretty”)

Blend the curd with soft butter, roll in flour mixed with baking powder and knead the dough. The dough is quite crumbly, but still easy to roll and does not stick to your hands.

Roll out the dough and squeeze out the cookies. Or divide into equal parts and level each part by pressing down the cross-shaped pattern with a fork.
I also smeared it with egg and sprinkled it with the erythritol-cinnamon mixture.

p.s. If the finished cookies are stored at room temperature, they will dry out and remain crispy. Then they can be conveniently used for the base of various cakes (by grinding them).

1 serving contains

% Daily Value *

Total Fat 3.8g%

Total Carbohydrate 14g%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Hatchapuri

Once again, one great, fast version of “hachapuri.” Fast, easy and infinitely delicious!

Brownie cake

Aromatic, soft and chocolate cake is very suitable for the holidays!

Prep: 25 min. + chilling Bake: 15 min.

These delicate, puffy turnover cookies are sparked with raspberry and almond—delightful with afternoon tea.

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Ingredients

2 cups sifted all-purpose flour
1 cup cold butter
1 cup plus 2 tablespoons cream-style cottage cheese
Raspberry jam
GLAZE:
1 cup confectioners’ sugar
1/8 teaspoon almond extract
2% milk

Directions

Place flour in a medium bowl; cut in butter as for pie crust. Blend in cottage cheese until mixture forms a ball (can use a food processor). Chill 1 hour.
On a floured surface, roll dough to 1/8-in. thickness. Cut with a 3-in. round cutter. Place a level 1/4 teaspoon jam in center of reach cookie. Moisten edges and fold in half; seal tightly with a fork. Place on lightly greased baking sheets; prick tops with fork.
Bake at 400° for 15 minutes or until lightly browned. Cool on wire racks. For glaze, combine the sugar, extract and enough milk to make thin spreading consistency; drizzle over cooled cookies.

Nutrition Facts

2 each: 169 calories, 8g fat (5g saturated fat), 22mg cholesterol, 121mg sodium, 22g carbohydrate (13g sugars, 0 fiber), 3g protein.

Why you’ll love this recipe

Easier than cheesecake. Making chocolate cookie dough and cream cheese frosting is so much easier than baking a whole cheesecake.
Perfect texture. The crumbly chocolate cookies and the smooth cream cheese filling create the most perfect contrast of textures.
Only 8 ingredients. These cookies sound like a complex dessert. In reality, you only need eight simple ingredients to make them.

Cream cheese, chocolate chips, and a couple of baking staples are all you need to make these cheesecake cookies. Here’s the full list of ingredients.

Flour. I use all-purpose flour for this recipe.
Butter. Unsalted and softened butter.
Sugar. I use both white and brown sugar for this recipe. Using only white or only brown sugar will work too.
Baking soda. To help the cookie dough rise.
Cream cheese. Use softened cream cheese for easy mixing.
Chocolate chips. Use milk or dark chocolate chips.
Vanilla extract. To flavor the cookies.
Salt. To balance all flavors.

For the filling:

Cream cheese. Use softened cream cheese for a perfectly smooth filling.
Powdered sugar. I use powdered sugar instead of granulated sugar as it melts easily and produces smoother results.

Step 1 – Prepare the cream cheese frosting

Whisk together the cream cheese and the powdered sugar until fully combined. Use a teaspoon to freeze small portions of the cream cheese frosting. Place the frosting on a plate lined with food wrap and freeze for an hour. You should get 12 cream cheese balls when using a teaspoon.

Step 2 – Make the cookie dough

Whisk together flour, baking soda, and salt. In a separate bowl, whisk together the softened butter, sugars, cream cheese, and vanilla extract. Cream until smooth and glossy. Add the dry ingredients and mix until fully combined. Fold in the chocolate chips.

Cover the bowl with food wrap and refrigerate the dough for at least an hour.

Step 3 – Bake the cheesecake cookies

Preheat the oven to 185C/375F degrees. Remove the cookie dough from the fridge and roll out 12 even-sized balls. Make an indent in the center of each ball.

Remove the frozen cream cheese balls from the freezer and place one in each cookie. Shape the cookie dough around the cream cheese filling to cover it up.

Place the cookies in the pan lined with parchment paper and bake for 12 to 15 minutes or until firm around the edges.

Let the cookies cool completely before you eat them.

Tips to make the best recipe

If you don’t have powdered sugar, use a food processor to blend granulated sugar into fine powder. This extra step is worth taking if you want to achieve a smooth consistency for the cream cheese filling.
Don’t forget to chill the dough before shaping the cookies. Refrigerating the dough solidifies the fats in it and prevents the cookies from spreading too much in the oven.
While the recipe specifies the baking time, always keep an eye on the cookies to prevent them from darkening or burning.
Drizzle the cookies with melted chocolate or cream cheese frosting to make them look more festive.

The beauty of these cookies is that you can jazz them up with a few little tweaks. Here are some suggestions:

Make strawberry cheesecake cookies. Use chopped fresh strawberries instead of chocolate chips for a pop of color and fruity flavor.
Use white chocolate chips. White chocolate chips are certainly not a classic but they taste just as good as cookies made with dark chocolate.
Experiment with the cream cheese frosting. You can add different flavors to the cream cheese frosting, including peanut butter, cocoa powder, pureed fruits, etc.
No bake cheesecake cookies. Stuff the filling into your favorite no bake cookie for a fun twist.

To store: Place leftover cookies in an airtight container. They will stay fresh for up to 4 days in the fridge.

To freeze: You can make an extra batch of cookie dough and freeze it for up to 3 months.

More cookie recipes to try

Are these cookies gluten-free?

These cookies are not gluten-free as they are made with all-purpose flour. To make this recipe gluten-free, use gluten-free cup-for-cup flour. Also, make sure the cream cheese you are using is labeled gluten-free.

Can I use dairy free cream cheese?

Love this Cheesecake Cookies recipe?

cup + 2 tablespoons all purpose flour
cup + 2 tablespoons
4 ounces, softened

Prepare the cheesecake filling by whisking together the cream cheese and powdered sugar until combined.
Place 12 teaspoons of the mixture onto a small lined plate and freeze for an hour.
In a small bowl, whisk together the flour, baking soda, and salt, and set aside. In a separate bowl, add the softened butter, sugars, cream cheese, and vanilla extract, and cream together until smooth and glossy. Gently add in the dry ingredients until just combined. Fold in the chocolate chips at the end.
Cover the bowl and refrigerate the cookie dough for at least an hour.
Preheat the oven to 185C/375F.
Remove the cookie dough from the refrigerator and roll out 12 balls of cookie dough. Make an indent into the center of each one. Remove the frozen cream portions from the freezer and place one in each cookie and shape the cookie dough around it to cover it up.
Place the cheesecake-filled balls of cookie dough onto a lined pan and gently press down on each one. Bake for 12-15 minutes, or until firm around the edges.
Let the cookies cool on the baking tray completely before enjoying them.

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

Surprising Cottage Cheese Recipes You’ll Love

Cottage cheese is a versatile ingredient. You can use it in breakfast bowls, Italian dishes, dips, sweets, and even pancakes!

With that in mind, be sure you read this list through to the end.

You might just be surprised at some of the things you can make using this simple ingredient.

Cottage Cheese Breakfast Bowl

If you’re looking for a delicious, low-carb breakfast that you can whip up in less than 5 minutes, look no further than this cottage cheese breakfast bowl.

All you’ll need is cottage cheese, flaxseed oil, and chia seeds.

Then top the whole thing off with your favorite toppings (mixed berries and walnuts are the recipe’s suggestions).

It’s a sweet, healthy start to your day.

Avocado Toast with Cottage Cheese and Tomatoes

Whether I’m looking for breakfast or a snack, I often turn to avocado toast.

It’s hard to beat something that takes 5 minutes to make and is so versatile.

Sometimes I top my avocado toast with a fried egg; sometimes, I go for radishes, onions, and garlic.

On other days, I add cottage cheese, avocado, and a tomato slice.

It’s simple, fresh, and very yummy.

Savory Cottage Cheese Bowls

One of my favorite things about many of the recipes on this list is that you can make them in 5 minutes or less. That includes this one.

Mix your cottage cheese with scallions and pepper. Then top it with bell peppers, cucumbers, tomatoes, and pistachios.

It’s a nutritious, savory bowl of goodness.

Cottage Cheese Pancakes

My mom used to make cottage cheese pancakes when I was little, and I always loved them so much.

I don’t know why it took me so long to start making them myself.

They have wonderfully crisp edges and warm, soft, melt-in-your-mouth centers. With or without toppings, they’re pretty unbeatable.

Cottage Cheese Scrambled Eggs

With some cottage cheese, salt, pepper, and butter, you can make the fluffiest, most pillowy scrambled eggs you’ve ever had.

This simple, four-ingredient recipe takes 10 minutes tops.

I always add some extra cheese – usually cheddar – and I top them with diced green onions when they’re done.

Cottage Cheese Alfredo

If you’re skeptical about this one, I understand. It does seem like an odd choice. However, cottage cheese alfredo is incredible.

If possible, it’s even richer and creamier than “regular” alfredo, but despite that, it isn’t more decadent!

It actually has fewer calories and less fat than the other alfredo!

A richer, creamier taste with less of all the bad stuff? Why would you ever go back to the original recipe?!

Cottage Cheese Lasagna

Cottage cheese lasagna is one recipe you’ve probably had at some point, whether you made it yourself or not.

Plenty of people use cottage cheese in their lasagnas.

Like all lasagna recipes, this one has a somewhat lengthy ingredients list, and it takes some time to prepare and cook.

That’s just part of the package when making lasagna.

Even so, this lasagna is cheesy, garlic-y, and full of lots of yummy things.

The cottage cheese doesn’t add much in the way of flavor, but it does make the filling smoother and creamier.

Blueberry Cottage Cheese Overnight Oats

You’ll build this tasty breakfast on a foundation of milk, cottage cheese, and oats.

Let them sit in the fridge overnight, and then add whatever you like for toppings.

The recipe suggests honey, blueberries, and pumpkin seeds, but you can jazz them up however you like.

Whipped Cottage Cheese Dip

You may think cottage cheese is too thick and lumpy for a dip, but this cottage cheese is pureed until it’s as smooth as silk and as creamy as a whipped topping.

It also has a wonderful garlic and herb flavor that goes well with veggies, crackers, chips, or pretty much anything else you want to dip in it.

Except for chocolate. Maybe don’t try dipping it with chocolate.

Cottage Cheese Sandwich

This sandwich takes 5 minutes to make and is so incredibly tasty. The only thing I do differently is toasting the bread.

When you pile lots of wet and semi-wet stuff, such as cottage cheese, tomato slices, and butter, on a piece of bread, it gets soggy and thin.

That’s why I always toast my bread before adding butter and all the other ingredients.

Once that’s done, though, this is a simple sandwich with a fresh, garden veggie taste that you’ll love.

Cottage Cheese Parfaits

You wouldn’t think a cottage cheese parfait would work. Cottage cheese doesn’t have the same sweet smoothness as yogurt, after all.

Somehow, though, it does work.

Once you mix in the granola, you won’t notice the lumpiness of the cottage cheese, and all the sweetness from the berries helps offset its mildness.

It’s delicious, and it isn’t that high in calories, carbs, or fat.

Mexican Cottage Cheese Dip

This insanely good Mexican cottage cheese dip is kind of like a seven-layer dip if you were to throw all seven layers in a blender and turn it on high.

It has everything you could want from a tasty South-of-the-Border dip: corn, black beans, guacamole, tomatoes, onions, jalapenos, Sriracha, and of course, cottage cheese.

It tastes great when paired with veggies, chips, or even pita bread.

Stuffed Shells

I love stuffed shells. I love just about anything gooey, cheesy, and full of tomato or marinara sauce.

However, that said, these stuffed shells are some of the absolute best I’ve ever had.

Not only do they have whipped cottage cheese in the filling, but they have mozzarella and parmesan, too!

I honestly don’t know which is better – the smell or the taste.

Tomatoes and Cottage Cheese

These look a little like stuffed peppers, but they’re not.

For one thing, you’ll use tomatoes as a base, and for another, you’ll stuff them with cottage cheese, Worcestershire, and Tabasco sauce.

They’re cool, refreshing treats with just a hint of spice to them. They make great appetizers or 5-minute finger foods.

Cottage Cheese Salad with Za’atar

This salad is too pretty to eat but too tasty not to, so you’ll have to overlook the pretty colors and dive right in with a fork.

It’s ready in 20 minutes, and because it’s full of different veggies and fruits – cucumbers, tomatoes, onions, olives, etc. – it’s relatively healthy, too.

Apple and Cottage Cheese Muffins

These muffins are a quick and tasty treat if you’re looking for an on-the-go snack.

They’re soft and tender on the inside, but they have a wonderfully flaky oat topping.

Because they’re packed with apples, cinnamon, brown sugar, and vanilla, they’re perfect for fall.

Plus, they smell great while they’re cooking.

Savory Cottage Cheese Muffins

These savory, gluten-free, and vegetarian-friendly muffins will almost put you in mind of a delicious quiche.

The texture isn’t quite the same, but the bread, broccoli, and cheese flavor is very quiche-like.

These are freezer-friendly, so you can make extra and save them for later.

They work well as healthy, mid-day snacks, but I prefer to heat them up and eat them as hot, on-the-go breakfast items.

Honey Walnut Raspberry Cottage Cheese Bowl

I knew I wanted to make this recipe the moment I read the words “honey,” “walnut,” and “raspberry.”

It was a flavor combination I’d never considered, and I immediately knew it was going to be scrumptious. Spoiler alert: It was.

I’d like to say the cottage cheese made a massive difference in my love of this bowl.

Honestly, I would’ve eaten it just as quickly if there hadn’t been any cottage cheese.

However, the cottage cheese doesn’t detract from the overall flavor, and it adds protein and plenty of vitamins and minerals, so you might as well add it.

Strawberry Cottage Cheese Smoothie

This simple, five-ingredient smoothie is another great option if you frequently take your meals on the go.

All you’ll need to make it is milk, frozen strawberries, cottage cheese, honey, and vanilla extract.

Throw them all in a blender and blend until everything is smooth. It takes about 5 minutes and yields enough for two smoothies.

Believe it or not, it really does taste like a strawberry milkshake. It’s not a bad way to start the day.

Cheesy Baked Spinach Casserole

They may call this a “casserole,” but it’s pretty much the most amazing spinach dip you’ll ever taste. It’s so cheesy, garlic-y, and ooey-gooey.

It really is supposed to be a casserole, but I can’t help myself.

Whenever I make it, I always plop some in a bowl and dip it with chips. It’s soooo good.

Baked Rotini

Rotini is another one of those delicious Italian dishes that I just can’t seem to get enough of, and this five-ingredient baked rotini recipe is one of my favorites, primarily because it’s so simple.

It takes less than an hour to cook and has plenty of cheese and spaghetti sauce. It’s hard to beat that.

Cottage Cheese Tuna Salad

This is tuna salad with a southwestern flair. It takes about 15 minutes to whip up and doesn’t require any cooking at all.

You can serve it as a dip or in sandwiches or wraps.

Protein Waffles

Everyone loves waffles, but not everyone loves the high-carb/low-protein content that comes with them.

Making waffles with cottage cheese is the solution to that problem.

Using cottage cheese and oats instead of waffle mix ramps the protein up to 20 grams per serving! That’s a lot of protein.

The net carbs are still a little high, but they’re not as high as in most “regular” waffles.

Whipped Cottage Cheese with Almond Butter and Banana

Yes, this recipe is for another one of those “whip it up in 5 minutes with no actual cooking” dishes.

I can’t help it. Sometimes, you just need to do things the easy way.

Cottage cheese makes that so simple. Simply whip the cottage cheese until it’s smooth and creamy.

Then top it with bananas, almond butter, and anything else you want to add.

Cottage Cheese Ice Cream

Cottage cheese even simplifies ice cream!

With only two ingredients – cottage cheese and frozen berries – you can make sweet, delicious ice cream in about 5 minutes.

Use your favorite berries, or mix and match.

Chocolate Mousse

This chocolate mousse is almost as simple as cottage cheese ice cream.

All you’ll need is Stevia, cottage cheese, cacao powder, and two tablespoons of almond butter.

Mix them all in a blender, then stick the mixture in the fridge for about half an hour to chill. It’s a tasty, high-protein dessert with a relatively low calorie count.

It tastes extra yummy with chocolate chips, nuts, shredded coconut, or a few banana slices.

Strawberry Cereal Parfait

Although I already have one parfait on the list, I couldn’t wrap it up without adding this one, as well. It’s just too tasty to ignore.

Plus, this parfait has a lot going on for such a small serving – strawberries, yogurt, cottage cheese, honey, peanuts, whole wheat cereal, lemon juice, and vanilla extract.

That’s a whole lot of flavor to pack into a single sweet treat.

Whipped Cottage Cheese Dessert Cups

This low-carb dessert takes only 5 minutes to make, and you can make it as sweet as you like by adjusting your sweetener.

Adding a tiny bit of honey doesn’t hurt the taste either.

Cottage and Cream Cheese Filled Crepes

A fluffy filling of cream cheese and cottage cheese combined with a delicately thin, flaky crust?

What’s not to love? These crepes are incredible.

They’re sweet enough to serve for dessert, but I love them as part of a lazy Saturday morning breakfast or brunch.

Whenever you decide to eat them, you’ll never want to use another recipe for crepes.

Cottage Cheese Cheesecake

The words “healthy” and “cheesecake” don’t often find themselves together in the same sentence.

That’s what makes this cottage cheese cheesecake so special.

It takes about an hour to cook but only 20 minutes to prepare, and even though it’s healthy – and it is – it’s also delicious.

The blackcurrant jam is an excellent topping, too. It’s not one you often find on cheesecakes, and that makes it even better.

🛒Ingredients

Flour – all-purpose flour, I don’t recommend using any substitutions a this will alter the texture.
Butter – I prefer using unsalted butter and adding salt to taste. Many brands add different amounts of salt according to their recipes which can change the flavor of the cookie very quickly.

For the full list of ingredients, please scroll down to where you’ll find the recipe card.

Easy Cookie Recipes

Take a look at our Baking archives to find even more tasty treats.

❤️Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!❤️

6 %-9% milk fat 196g, softened
unsalted butter softened
Confectioners’ sugar for serving

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).

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.

baked cottage cheese, cottage cheese cookies, farmers cheese

🤷Frequently Asked Questions

Are you supposed to drain cottage cheese?

Yes, if you are baking it. Once you open the package, drain the excess liquid that sits in the bottom of the cottage cheese.

Is ricotta cheese the same as dry cottage cheese?

No, these are two similar but still different things. Both are mild, white, grainy, and creamy cheeses. However, the texture of Ricotta is smoother, with smaller curds. Cottage cheese and farmer’s cheese often have bigger curds, the texture is more grainy and dryer. You can’t really use ricotta and cottage cheese interchangeably in recipes.

Why is my cottage cheese salty?

Cottage cheese is naturally lightly salty from sodium found in milk. However, brands often add extra salt during the last steps of making it. Actually, there are various flavors on the market: sweet and savory. For this recipe, I used 9% cottage cheese with a mild flavor, not salty.

Why You’ll Love These Cheese Cookies

Healthy, low sugar, and kid-friendly. And let me tell you, these are perfect snacks for kids, this batch of cookies is made with just ¼ cup sugar and ¼ cup butter, and most of it is pure milk protein – cottage cheese. Healthy and guilt-free snack!
Simple prep. With just 6 inexpensive ingredients, prep time, and 30 minutes of chill time you get the perfect soft cottage cheese cookie recipe.
Nutritious. Baking with Cottage cheese is not only easy, but it also has some great health benefits. It is an excellent source of calcium, protein, and vitamins, and often contains healthy gut essentials – probiotics. Depending on which brand you choose, there are some low-sodium options as well.
Customizable for any special occasion or holiday: Valentine’s Day, Easter, Christmas, Thanksgiving and more!

💭 If you still wondering what you can make with cottage cheese except breakfast idea, then you gonna love this tasty alternative. Kids love to cut out Easter shapes from these healthy cookies! Serve for breakfast or a snack!

Articles on healthy eating and lifestyle

🍱To Store. Let the baked cookies cool first before transferring into an airtight container. Store at room temperature for up to 2 days.
🥶Freezing. I don’t recommend freezing these cookies nor freezing the unbaked cookie dough as the texture will not be as fluffy and soft after storage.

✅ EXPERT TIP Different Cottage cheese brands vary, some are a little softer and easier to blend. For others, you may need to ‘’even it out’’ and break it apart a little longer. You can do that with a stand mixer, handheld mixer, strainer, or like I did, with an immersion blender.

How To Add More Flavor

Try different icings or frosting ideas: simple sugar cookie icing, nutella glaze, orange or lemon glaze (similar to what I used in my Carrot Cookie recipe), or cream cheese frosting (similar to my Pumpkin Cookies) or berry jam.

Or try these mix-ins: chocolate chips, finely chopped nuts or dried fruit.

To make these cookies more fun: cut out different shapes and decorate with icing sugar or experiment with different flavor extracts such as coconut, rum, almond, or lemon extract.

📋Tips

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.
For a more delicious vanilla flavor, I highly recommend adding vanilla sugar to the regular sugar or doubling up the vanilla extract (2 ½ teaspoons).
The melted butter will set and harden once the dough has been refrigerated. The unrefrigerated dough will be sticky and hard to work with and for this reason, we need to refrigerate it for 30 minutes.
Don’t use too much flour when dusting the surface, the dough needs to remain airy and fluffy. If there’s too much flour the cookies may become too hard. For same reason don’t over-knead the dough and once a ball forms refrigerate it right away.
The texture of these cookies is soft, moist, fluffy, and airy. After baking the cookies will be golden brown.
Enjoy the cookies right after baking once cooled or within 2 days. After that, they will start to harden and lose their airy and soft texture. I don’t recommend freezing those either.
For smoother cookies, I recommend blending the cottage cheese first to remove the larger curds and lumps. This is what I did for the recipe here. Or you can smoothen the cottage cheese in a fine mesh strainer with a spoon or simply use a food processor for this. It doesn’t have to be perfectly smooth, some curds are totally fine and will not affect the end result.

🥣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 hand 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 the 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 the dough with plastic wrap and refrigerate for 30 minutes.

Transfer the cookie dough onto a lightly floured surface (a silicon baking mat works best).

Using a rolling pin, roll the dough out flat to no less than to ¼ inch thickness. This will ensure that our cookies are fluffy and soft.

Decoration. Using cookie cutters, cut out the dough into desired shapes. I used the same easter cookie cutters that I mentioned in this sugar cookie recipe. Transfer each cookie onto a 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 a ball and then flat.

Bake the cookies for 20-22 minutes in a 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 them to a wire rack to cool completely before decorating.

Sprinkle the cookies with c confectioners sugar or a simple glaze (see notes).

✅ EXPERT TIP 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.

⏲️ Recommended Equipment

Food Processor or Immersion Blender (Hand Blender)
Rolling Pin
Measuring cups and spoons
Airtight Food containers for storing
Mixing Bowls
Large Baking Sheets
Cookie Cutters – For this, we like to use Easter cookie cutters. Wilton or Ann Clark sets, bunny shape cutters.

Hope you enjoy these baked cottage cheese cookies!