Soft Cottage Cheese Cookies with Butter and Vanilla
Tender vanilla cookies made with cottage cheese, butter and a simple baking powder dough.
These soft cottage cheese cookies are lightly sweet, vanilla-scented and easy to shape by hand. The source gives a range of one to two eggs and measures flour in cups, so this version sets the recipe with one large egg and a weight-based flour amount. Use well-drained cottage cheese or farmer cheese to prevent sticky dough, and chill briefly if needed before shaping. Bake just until the edges turn pale gold for a soft center. Heat oven to 180°C (350°F) and line two baking trays. Beat butter and sugar until creamy. Beat in egg and vanilla, then mix in the drained cottage cheese. Whisk flour, baking powder and salt. Stir into the cheese mixture just until a soft dough forms.
Recipe card
Soft Cottage Cheese Cookies with Butter and Vanilla
Equipment: Mixing bowls, measuring tools, lined baking tray or cake pan, oven
Ingredients
Instructions
Cream butter and sugar
Heat oven to 180°C (350°F) and line two baking trays. Beat butter and sugar until creamy.
Add wet ingredients
Beat in egg and vanilla, then mix in the drained cottage cheese.
Add dry ingredients
Whisk flour, baking powder and salt. Stir into the cheese mixture just until a soft dough forms.
Shape cookies
If sticky, chill dough 20 minutes. Roll into 24 balls, place on trays and flatten slightly.
Bake
Bake 15 to 18 minutes until edges are lightly golden. Cool on trays for 5 minutes, then transfer to a rack.
How to tell when it is ready
Bake 15 to 18 minutes until edges are lightly golden. Cool on trays for 5 minutes, then transfer to a rack.
Tips
- Heat oven to 180°C (350°F) and line two baking trays.
- Beat in egg and vanilla, then mix in the drained cottage cheese.
- Whisk flour, baking powder and salt.
- If sticky, chill dough 20 minutes.
Troubleshooting
- If dough spreads, chill before baking.
- If cookies are dry, reduce baking time slightly.
Substitutions
- Use farmer cheese or well-drained ricotta.
- Use a dairy-free baking spread and suitable egg replacer.
Variations
- Add lemon zest to the dough.
- Fold in chopped dried apricots.
Serving suggestions
- Serve with tea.
- Dust lightly with icing sugar.
- Pair with fresh berries.
- Pack only after fully cooled.
Make ahead
Prepare and measure the ingredients in advance. Store airtight at room temperature for 2 days or refrigerate up to 5 days.
Storage
Store airtight at room temperature for 2 days or refrigerate up to 5 days.
Food safety
Refrigerate within 2 hours if the cheese is fresh and moist; discard if left out overnight.
Frequently asked questions
Why is my cottage cheese cookie dough sticky?
The cheese may contain extra liquid. Drain it well and chill the dough briefly before shaping; add flour only a tablespoon at a time if needed.
How should I store soft cottage cheese cookies?
Store airtight at room temperature for 2 days or refrigerate up to 5 days.
Serve with tea. Store airtight at room temperature for 2 days or refrigerate up to 5 days.
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