These fluffy, golden sugar-topped cookies are made with cottage cheese and have a lightly crisp exterior with a soft, layered interior that simply melts in my mouth. They're simple to prepare and perfect for tea time, snacking, or adding to a festive cookie tray.
Why You’ll Love This Recipe
I love how quick and easy these cottage cheese cookies are to make with just a few pantry staples. The cottage cheese adds a unique moisture and tenderness to the dough, making the cookies wonderfully fluffy on the inside while staying golden and crisp on the outside. The sugar topping caramelizes slightly during baking, giving every bite a sweet crunch. These cookies are also easy to customize and store well, making them perfect for baking ahead.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cottage cheese
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All-purpose flour
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Unsalted butter
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Baking powder
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Granulated sugar (for the dough and for sprinkling on top)
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A pinch of salt
Directions
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I start by mashing or blending the cottage cheese until smooth.
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In a large mixing bowl, I combine softened butter with the cottage cheese and mix until creamy.
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I then add flour, baking powder, and a pinch of salt to form a soft dough.
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Once the dough is ready, I roll it out on a floured surface to about 1 cm thick.
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Using a fluted cookie cutter or knife, I cut the dough into squares or desired shapes.
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I dip the top of each cookie in granulated sugar, pressing lightly so it sticks well.
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I arrange the cookies on a parchment-lined baking tray, sugar side up.
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I bake them in a preheated oven at 180°C (350°F) for 20–25 minutes, or until golden and puffed.
Servings and Timing
This recipe makes about 25 to 30 cookies, depending on the size I cut them. It takes around 15 minutes to prepare the dough and about 20–25 minutes to bake, so I can have these cookies ready in under an hour.
Variations
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I sometimes add a bit of vanilla extract or lemon zest to the dough for added aroma.
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For a cinnamon-sugar twist, I mix a bit of cinnamon with the sugar before sprinkling it on top.
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I’ve also tried swapping half of the all-purpose flour with whole wheat flour for a nuttier taste.
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Raisins or mini chocolate chips folded into the dough give a delightful surprise inside.
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For a richer version, I brush the tops with beaten egg before sprinkling the sugar.
Storage/Reheating
Once cooled, I store these cookies in an airtight container at room temperature for up to 4–5 days. If they start to lose their crispness, I reheat them in a low oven (150°C or 300°F) for about 5 minutes to revive that fresh-baked texture. They can also be frozen for up to a month, and I just thaw them at room temperature before serving.
FAQs
What kind of cottage cheese should I use?
I prefer using full-fat cottage cheese for the best flavor and texture. If it's chunky, I blend it until smooth before mixing it into the dough.
Can I make these cookies gluten-free?
Yes, I can use a gluten-free all-purpose flour blend in place of regular flour. I just make sure it contains a binding agent like xanthan gum for structure.
Why is the sugar only on top and not in the dough?
These cookies are mildly sweet, and the sugar on top adds just the right amount of crunch and sweetness. I like that it keeps the interior fluffy and not overly sugary.
Can I make the dough ahead of time?
Absolutely. I sometimes prepare the dough, wrap it tightly in plastic wrap, and store it in the fridge for up to 24 hours before rolling and baking.
How do I keep the cookies from spreading too much?
I make sure the butter isn’t too warm and that the dough is well-chilled before baking if needed. This helps the cookies hold their shape and rise beautifully.
Conclusion
These cottage cheese cookies are a delicious blend of tender, fluffy layers and caramelized sugar crunch. I find them perfect for everyday treats, gatherings, or gifting. They’re simple, satisfying, and easy to adapt—definitely a recipe I reach for again and again.
Print
Fluffy Sugar-Topped Cottage Cheese Cookies
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 25–30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
These fluffy, golden sugar-topped cookies are made with cottage cheese for a soft, tender interior and a crisp, caramelized sugar topping. Easy to prepare and perfect for any occasion.
Ingredients
- 1 cup cottage cheese (preferably full-fat, blended smooth)
- 2 cups all-purpose flour
- ½ cup unsalted butter, softened
- 1 tbsp baking powder
- ¼ cup granulated sugar (plus extra for sprinkling)
- 1 pinch of salt
Instructions
- Mash or blend the cottage cheese until smooth.
- In a large bowl, mix softened butter with the cottage cheese until creamy.
- Add flour, baking powder, sugar, and salt. Mix until a soft dough forms.
- Roll the dough out on a floured surface to about 1 cm thickness.
- Cut into squares or desired shapes using a cookie cutter or knife.
- Dip the tops of the cookies in granulated sugar and press lightly.
- Place the cookies sugar-side up on a parchment-lined baking tray.
- Bake in a preheated oven at 180°C (350°F) for 20–25 minutes until golden and puffed.
Notes
- Add vanilla extract or lemon zest for extra flavor.
- Mix cinnamon with sugar for a spiced version.
- Try whole wheat flour for a nuttier taste.
- Fold in raisins or mini chocolate chips for variation.
- Brush tops with beaten egg for a richer finish before baking.
- Store in airtight container for 4–5 days at room temperature or freeze for up to 1 month.
- Reheat in oven at 150°C (300°F) for 5 minutes to refresh.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 4g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 10mg
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