Okay, so let me set the scene—it’s a rainy afternoon, my socks don’t match, and (I kid you not) my cat is giving me the stink-eye because I’ve made these cottage cheese cookies for myself, again. They’re one of those recipes I keep coming back to. I think half the reason is nostalgia. When I was a kid, visiting my Aunt Pat, she’d always have a tin of these on her weirdly creaky sideboard by the door. And well, let’s just say, I never left her house hungry. (Also, who puts cookies by the door? But it worked.) Anyway, here’s my not-so-standard take—plus a few confessions.
Why I Make These Again and Again
I make these when I want something just sweet enough but not in-your-face sugary (especially after a long week, when all I want to do is eat cookies for dinner—don’t judge). My family goes a little bonkers for them because they’ve got this fun tang from the cottage cheese, but you don’t actually taste the cheese per se, you know? Plus, if I’m honest, the dough is super forgiving—even my last-minute baking disasters somehow end up edible. Once, I tried replacing half the flour with oats… and okay, that was a bit much. But mostly, these cookies just work. Oh, and bonus: there’s no need to bust out the giant mixer (unless you want to for dramatic effect).
Here’s What You’ll Need (But Don’t Stress It)
- 200g cottage cheese – I like the full-fat kind, but the low-fat stuff works too. I’ve even used ricotta in a pinch (it’s a little more delicate, but you get the gist).
- 100g softened butter – Real butter is best; my grandma swore by Kerrygold, but store brand works if you’re not feeling fancy.
- 200g all-purpose flour – Or a bit more if you’re heavy-handed like me. I sometimes add a handful extra if my dough looks too sticky… hard to explain until you see it.
- 60g sugar – White sugar for classic, but I tried light brown once and nobody noticed except me.
- 1/2 tsp baking powder
- Pinch of salt – optional? I say no, but Ian from work says he can’t tell the difference.
- 1 tsp vanilla extract – Honestly, I eyeball it. Sometimes I use almond instead for a twist.
- Powdered sugar (for dusting – totally optional)
Let’s Get This Dough Goin’
- Plonk your cottage cheese and butter in a bowl—room temp if you can be bothered. Mash them together with a fork, or use a spoon if you’re feeling rebellious. You just want them to look kind of creamy; don’t stress if it’s a bit lumpy. It’s cottage cheese after all.
- Sift in the flour and baking powder (no sifter? I just tap a sieve or dump it straight in sometimes) plus the sugar and salt. It’ll look like a bit of a mess, but keep going.
- Add the vanilla. Now’s when I start mixing with my hands—there’s just something about it. If it feels sticky, add a touch more flour. It should come together into a soft, slightly tacky dough.
- Wrap it in clingfilm (or just shove the bowl in the fridge with a plate over it if you’re out of plastic wrap—no big deal). Chill for at least 30 mins. Admittedly, I’ve skipped this in a rush and the cookies are just a little more… rustic?
- Preheat your oven to 180°C (350°F), line a baking sheet with parchment. I sometimes cheat and use a silicone mat, works fine.
- Roll out the dough on a floured surface to about 1cm thick. At this point, I steal a tiny bite. If you don’t, you’re stronger than me.
- Cut out circles or any shape you like—honestly, I once made little hearts for Valentine’s, but mostly it’s wonky circles with a glass.
- Transfer them onto the baking sheet, not too squished together (they don’t spread loads, but still).
- Bake for 15–20 mins until just golden underneath and starting to look like actual cookies. Don’t overbake unless you like ‘em very crunchy. I left a batch in for 25 mins once and they were, um, sturdy.
- Let them cool a bit, then dust with powdered sugar if you’re feeling faffy. Or just eat them warm.
Some Notes from Trying (and Failing)
- Overworking the dough? Don’t. Once it comes together, stop. I got over-enthused mixing once and ended up with cookies as tough as boots.
- If your cottage cheese is super runny, drain it a bit first. Or don’t, just add extra flour. This recipe’s like a forgiving auntie.
- I think these taste better after sitting a few hours, honestly. Maybe it’s just me?
Want to Shake Things Up?
I’ve tried adding lemon zest—gives a nice zing. Once I tossed in some sultanas but nobody at home was thrilled. Chocolate chips? Oh absolutely, especially if you like little gooey bits (not authentic, but hey, we’re not at the Ritz). A disastrous experiment: coconut shreds. They got weirdly chewy. Also, sometimes a sprinkle of cinnamon just because it was staring at me from the spice rack. That one actually worked!
Do I Really Need Fancy Tools?
A mixer makes the creaming part more show-offy, but a wooden spoon and some elbow grease is what I usually use—mainly because my stand mixer is gathering dust. Don’t have cookie cutters? Use a small cup or even just shape blobs with your hands. Rustic is in.
How Long Do These Actually Last?
Officially, they keep best in an airtight tin for 2–3 days. But let’s get real: in my house, they disappear after 24 hours. Sometimes I’ve found a stray one behind the bread bin and, um, it was still fine after 3 days. Probably not textbook advice, huh.
How We Love to Eat Them (But You Do You)
They’re nice with tea or coffee. I’ve seen someone dunk them in hot cocoa, which was frankly inspired. My cousin crumbles them over vanilla ice cream at Christmas—sounds fancy, but it’s pure laziness (and tastes lovely). Sometimes I just eat them standing up in the kitchen. No shame.
Things I Learned (Usually The Hard Way)
- Don’t rush the chilling step—or, do, but don’t be shocked if you end up with puffy cookies. Once I underbaked them trying to multitask with laundry. Regret.
- If your dough is sticky, don’t panic—just flour your hands a bit. Or, actually, use parchment paper to roll, far less messy.
- Too much sugar and they brown fast. I forgot to check once, and, well… they were extra toasty. Not my best batch.
FAQ: You Asked, I Spilled
- Can I use low-fat cottage cheese? – Yeah, for sure. You might get a slightly different texture (a tad more cake-like), but it actually works. Just maybe keep an extra splash of flour handy in case it’s more watery.
- Can I make these gluten free? – I’ve subbed in a basic GF blend. On second thought, those turned out a bit crumbly, but not disastrous. A friend says almond flour is worth a try but I haven’t braved that yet.
- Can I freeze them? – Sure, if you must. They’re better fresh but I have hidden some in the freezer (so I don’t eat them all). Reheat in the oven for a few minutes—they perk right up.
- My dough is super sticky, what gives? – It happens. Just chill it longer, or use more flour. Some days are just like that in the kitchen!
- How thick should I roll the dough? – Honestly, I never measure but around as thick as your pinkie? Or, like, 1cm. These aren’t fussy cookies.
Okay, I’ve rambled enough. If you give these a go, let me know what went wonky—or, you know, send me the good ones! Hope you enjoy them as much as my slightly chaotic family does.
Ingredients
- 1 cup cottage cheese
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
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1Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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2In a large bowl, beat the cottage cheese and butter together until creamy and well combined.
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3Add the sugar, egg, and vanilla extract to the mixture. Beat until smooth and fluffy.
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4In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
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5Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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6Bake for 16-18 minutes, or until the edges are lightly golden. Cool on a wire rack before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
90cal
Protein:
2 gg
Fat:
4 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
12 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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