Cottage Cheese Strawberry Cookies (Print Version)

Tender cookies with creamy cottage cheese and fresh strawberries, perfect for a sweet treat.

# What You'll Need:

→ Dairy

01 - 1/2 cup cottage cheese, whole milk, well-drained
02 - 1/2 cup unsalted butter, softened

→ Sweeteners

03 - 3/4 cup granulated sugar
04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 2 cups all-purpose flour
06 - 1 1/2 teaspoons baking powder
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon salt

→ Fruit

09 - 1 cup fresh strawberries, diced

→ Optional Topping

10 - 2 tablespoons coarse sugar for sprinkling

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat together softened butter, cottage cheese, and sugar until light and creamy. Mix in vanilla extract.
03 - In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
04 - Gradually add dry ingredients to wet mixture, stirring until just combined. Avoid overmixing.
05 - Gently fold diced strawberries into dough.
06 - Scoop heaping tablespoons of dough onto prepared baking sheets, spacing approximately 2 inches apart.
07 - Sprinkle cookie tops with coarse sugar if desired.
08 - Bake for 14 to 16 minutes until edges are golden brown and centers are set.
09 - Cool cookies on baking sheets for 5 minutes, then transfer to wire rack for complete cooling.

# Additional Tips::

01 -
  • The cottage cheese keeps these cookies surprisingly soft and pillowy, nothing like the typical shortbread firmness you might expect.
  • Fresh strawberries burst through each bite, so you get that shortcake magic without needing whipped cream and cake layers.
  • They're ready in 35 minutes flat, which means you can satisfy a spontaneous dessert craving before dinner even finishes cooking.
02 -
  • The drained cottage cheese is non-negotiable; wet cottage cheese will make your dough soggy and your cookies will spread into flat discs instead of maintaining their shape. Drain it in a fine-mesh strainer for at least 10 minutes.
  • Overmixing after adding the dry ingredients is the one way these cookies fail, transforming them from tender into tough. Stir just until the flour disappears, then stop immediately.
03 -
  • Don't skip draining the cottage cheese, and actually press it gently against the strainer mesh to remove as much liquid as possible without squeezing the curds into oblivion.
  • Room-temperature ingredients mix together more smoothly and create a better texture than cold ones, so pull your butter and cottage cheese out of the fridge 30 minutes before you start baking.
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