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Cottage Cheese Cookies Recipe

These cottage cheese cookies are lightly sweet, crisp and crumbly. They are just right with a hot cup of tea, coffee or just enjoy them with milk.

These cottage cheese cookies are lightly sweet, crisp and crumbly. They are just right with a piping hot cup of tea (or coffee). They are also excellent with milk.

I took them to my sisters house tonight and we spread raspberry honey creme over the top and proceeded to wolf them down like it’s nobody’s business. Her 7-month-old also gummed the lights out of one and needed a bath afterwards. He’s such a cute goober. I wish I had snapped a picture of him with his cookie.

I love discovering new blogs. I especially love finding European-type blogs because it’s very likely that we have foods in common. Last week, I came across One Turkmen Kitchen and that is where I found the original cottage cheese cookies recipe.

My only changes: I converted everything to US measurements and added lemon zest (because I have like a gazillion lemons from our trip to California).

Ingredients for Cottage Cheese Cookies:

2 sticks or 16 Tbsp unsalted butter, softened
8 oz small-curd cottage cheese
zest of 1 lemon
2 1/4 cups all purpose unbleached flour *measured correctly
1/4 tsp baking powder
5 Tbsp granulated sugar

Cottage Cheese Cookies

How to Make Cottage Cheese Cookies:

Preheat your Oven to 350˚F. Line a cookie sheet with parchment paper.
1. In the bowl of your stand mixer with the paddle attachment, cream together your softened butter, 8 oz small-curd cottage cheese and the zest of one lemon. Mix on Medium/high speed for about 5 minutes until the mixture is smooth and fluffy.

Cottage Cheese Cookies-1
Cottage Cheese Cookies

2. Sift in the 2 1/4 cups flour and 1/4 tsp baking powder (or whisk together flour and baking powder instead of sifting) and knead it together with your dough hook or by hand until your dough is soft and not sticking to your fingers. If you find it is still sticking to your fingers, add another Tbsp of flour.

Cottage Cheese Cookies-2
Cottage Cheese Cookies

3. Roll the dough into a ball and then roll it out on a smooth, non-stick surface until it is 1/4″ thick.

Cottage Cheese Cookies-3

4. Use a round cookie cutter to cut out your cookies, cutting as many as you can out of your dough.

Cottage Cheese Cookies

5. Pour your sugar into a flat plate. Dip one side of your cookie into the sugar and gently pat it down to coat generously with sugar. Fold it in half with the sugar on the inside. Dip one of the folded sides of your cookie in the sugar again and fold it in half with the sugar on the inside. When you fold, the sugar will always be on the inside.

If you accidentally dip both sides of your cookie in sugar (I did a couple times) don’t panic, it will still be edible. Place the finished cookies on the baking sheet, fairly close together, since they don’t expand very much. Make a ball of dough out of the remaining scraps and roll it out again and again until you’ve used up all of your dough.

Cottage Cheese Cookies @natashaskitchen
Cottage Cheese Cookies

6. Bake at 350˚F for 32-35 minutes or until the edges and tops are golden brown.

Cottage Cheese Cookies-3

Are you making any any new cookies for the holidays?

Cottage Cheese Cookies Recipe

5 from 12 votes
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
These cottage cheese cookies are lightly sweet, crisp and crumbly. They are just right with a piping hot cup of tea (or coffee; you see, I don't discriminate). They are also excellent with milk.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $5-$6
Servings: 35 cookies

Ingredients

  • 2 sticks or 16 Tbsp unsalted butter softened
  • 8 oz small-curd cottage cheese
  • zest of 1 lemon
  • 2 1/4 cups all purpose unbleached flour
  • 1/4 tsp baking powder
  • 5 Tbsp granulated sugar

Instructions

  1. Preheat your Oven to 350˚F. Line a cookie sheet with parchment paper.
  2. In the bowl of your mixer with the paddle attachment, cream together your softened butter, 8 oz small-curd cottage cheese and the zest of one lemon. Mix on Medium/high speed for about 5 minutes until the mixture is smooth and fluffy.
  3. Sift in the flour and baking powder (or whisk together flour and baking powder instead of sifting) and knead it together with your dough hook or by hand until your dough is soft and not sticking to your fingers. If you find it is still sticking to your fingers, add another Tbsp of flour.
  4. Roll the dough into a ball and then roll it out on a smooth, non-stick surface until it is 1/4" thick. Use a round cookie cutter to cut out your cookies, cutting as many as you can out of your dough.
  5. Pour your sugar into a flat plate. Dip one side of your cookie into the sugar and gently pat it down to coat generously with sugar. Fold it in half with the sugar on the inside. Dip one of the folded sides of your cookie in the sugar again and fold it in half with the sugar on the inside. When you fold, the sugar will always be on the inside. If you accidentally dip both sides of your cookie in sugar (I did a couple times) don't panic, it will still be edible. Place the finished cookies on the baking sheet, fairly close together, since they don't expand very much. Make a ball of dough out of the remaining scraps and roll it out again and again until you've used up all of your dough.
  6. Bake at 350˚F for 32-35 minutes or until the edges and tops are golden brown.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Maria
    February 10, 2019

    Hi Natasha, thanks so much for the recipe! My family loved them so much. What is the inside supposed to be like? My insides are kind of wet, like a raw dough consistency (visually, not to touch) even after baking forty minutes at 350. The outside is perfectly crumbly though! Is that how yours are? How can I get them to be crumbly but not dry? Thanks in advance! Reply

    • Natashas Kitchen
      February 11, 2019

      Hi Maria, it should be soft but not raw like. Was anything changed or omitted in the recipe? Reply

  • Marianna
    December 11, 2018

    Hi Natasha,

    Do you think I can use this dough to make the merengue cookie recipe (the ones you roll)? We used to make the merengue cookies and I lost the recipe but I remember that the dough had tvorog as one of the ingredients. Also, has anybody tried it with Ricotta instead of cottage cheese? Should have less curds…
    And yes, thank you for all your wonderful recipes and videos! Reply

    • Natasha
      December 11, 2018

      Hi Marianna, I honestly haven’t tried this dough for the Finnish Meringue cookies so I’m not sure how that would work. I can’t make that recommendation without trying it first. If you experiment, let me know how it goes 🙂 Reply

  • Iryna
    November 9, 2018

    Thank you for the recipe – I just baked these cookies and they look and taste lovely. I baked 34 minutes to achieve the pink golden tint I like on my cookies. In my childhood these were called “jabot” after decorative vintage lace collars. Reply

    • Natashas Kitchen
      November 9, 2018

      You’re welcome! I’m so happy you enjoyed it Reply

  • LaLe
    December 31, 2017

    These are so good! My favorite cookies have always been творожное печенье, and these cottage cheese cookies are as close as you can get from the local ingredients. Thank you so much for this recipe! Reply

    • Natasha
      natashaskitchen
      January 1, 2018

      Thank you for the wonderful review and you are very welcome 😬. Reply

  • Viktoriya
    December 3, 2017

    Hi Natasha,
    Would these be okay stored in an airtight container and how long can they be stored for? Reply

    • Natasha
      natashaskitchen
      December 3, 2017

      Hi Viktoriya, Yes that would be fine and I think they would be best enjoyed within 3-5 days. Reply

  • Mila
    September 23, 2017

    Hi Natasha,
    I am baking these cookies as I type and anxiously waiting to see how they turn out! One thing I noticed, was that my dough was full of cottage cheese curds. looking by your picture, I don’t see you had the same problem. I did buy small curds, maybe I will need to blend them in a blender next time. Any suggestions ? Its too late to do anything now, but hoping they will still be yummy! Reply

    • Natasha
      natashaskitchen
      September 23, 2017

      Hi Mila, there were still some cottage cheese curds but yes the dough was exactly like what you see in the photo. It might be brand specific – some cottage cheese curds are more formed and defined (daisy) versus some are a little softer and easier to blend (darigold, etc). If using daisy, you might blend the cottage cheese a little longer until it is more broken up in the stand mixer, or until it looks like what I have in the photo. I hope that helps and I hope you love the cookies! 🙂 Reply

  • YanaP
    January 19, 2017

    I made these last night and YUMM, love that they are slightly sweet! And such an easy recipe!

    I didn’t have lemon so I added vanilla extract.

    Q: Do you rinse the cottage cheese?
    Q: Baking time is based on an electric stove? I have a gas stove and had to keep checking to make sure they didn’t burn. Reply

    • Natasha
      natashaskitchen
      January 19, 2017

      Hi Yana! I’m so happy you enjoyed the recipe!! Thank you for sharing your substitution! I did not rinse the cottage cheese and yes it is based on an electric stove. Did you have to modify the bake time with a gas stove? Thanks Yana! Reply

      • YanaP
        January 19, 2017

        Yes, on the convection setting (gas stove) I had to take out around 25/28minutes. But on the regular setting (gas stove) it took longer, about 38/40minutes. Next time, I will test again to make sure this is true.. and will use zest. 🙂 Reply

  • Anna g
    December 10, 2016

    thanks for inspiration. I made it with homemade cheese and only honey. I used coconut oil instead of butter. adjusted flour. Smells great and tasted great. Reply

    • Natasha
      natashaskitchen
      December 10, 2016

      Thank you so much for sharing that with us!! 🙂 I’m so glad you enjoyed the cookies! Reply

  • Julia Reevosh
    September 23, 2016

    Hi Natasha,

    M daughter and I made these cookies couple days ago. What a success! These are easy to make with a kid and all family and my co-workers enjoyed them afterwards. Love your website!!! You should try to go to Food Network star. I would be rooting for you! 😉 My respect and good wishes to you and your family. Reply

    • Natasha
      natashaskitchen
      September 23, 2016

      Julia, thank you for the compliment and I’m so happy you enjoyed the recipe 😁. Thank you for sharing that with us! Reply

  • Ale
    July 29, 2016

    Hi Natasha,
    Do you think if I substitute flour with almond floor, the cookies will turn out ok? I’m allergic to gluten.
    Also, instead of sugar to use honey?
    I’ll experiment, but from your professional view, what do you think?:) Reply

    • Natasha
      natashaskitchen
      July 29, 2016

      Hi Ale, without testing it myself, I can’t say for sure, but I’m not sure that the almond flour can get the dough to a rollable consistency. I would probably experiment with gluten free flour before almond flour for these. The same goes for honey. I think it could work but your other proportions of flour will have to be adjusted as well. Sorry I don’t have a more concrete answer for you. Reply

  • ruslana
    April 28, 2016

    Hi Natasha. I love your recipes. What if i make this with homemade cheese? Will that work? Reply

    • Natasha
      natashaskitchen
      April 29, 2016

      Hi Ruslana, is it a homemade cottage cheese or tvorog (farmers cheese)? I haven’t tested it with farmers cheese but I imagine it would work, except it is more dry than cottage cheese so you will probably need less flour to get the dough to the right consistency. Reply

  • Filomena
    December 7, 2015

    Thankyou, I will let you know☺ Reply

  • Filomena
    December 7, 2015

    Hi Natasha,

    Can you freeze these cookies ☺ Reply

    • Natasha
      natashaskitchen
      December 7, 2015

      I haven’t tried freezing them so I can’t say for certain. If you try it, let me know how it goes! Sorry I can’t be more helpful. Reply

  • Victoria
    October 31, 2015

    Hi Natasha I was just wondering if I could substitute the granulated sugar for brown sugar Reply

    • Natasha
      natashaskitchen
      November 1, 2015

      I have not tried that substitution so you would have to experiment. I imagine cookies won’t be as light in color. Let me know how it works out if you try it 🙂 . Reply

  • Viktoria
    October 12, 2015

    Hello Natasha, Thank you so much for this wonderful recipe. Do you have a good recipe with soft dough for cookie Oreshki. I bought my Electrical Oreshnitsa from WA and I love it but I want to find a soft dough for Oreshki. Viktoria. Reply

    • Natasha
      natashaskitchen
      October 12, 2015

      Viktoria, I don’t have a recipe for that, wish I could help. Reply

  • Tina
    March 26, 2015

    Hey! I have everything expect for a lemon! What if I don’t add the Lemon in? Could I substitute it for something else? Reply

    • Natasha
      natashaskitchen
      March 26, 2015

      You could just leave it out – it won’t have any of that “hint of lemon” flavor but it will still taste good. You can also add a small amount of orange zest if you like 🙂 Reply

  • Olga
    December 17, 2014

    These look awesome! I think I will try to make them over the weekend. I think I would like to add sugar to the actual batter as well, just so they are on a sweeter side and could be served as dessert. Do you think that would work and how much sugar do you think I should add? Thanks! Reply

    • Natasha
      natashaskitchen
      December 17, 2014

      Have you tried these the way they are? Dipping in sugar really adds enough sweetness. Reply

  • Ani
    January 30, 2014

    Hey Natasha,

    We were snowed it here in Atlanta GA, so there was nothing better to do than bake! I decided to try these delightful cookies that have been on my list to make for a while and they turned out perfect! I didn’t have a lemon so I just skipped the lemon zest and they still turned out wonderful! They are so dangerous though, while I was waiting for the cookies to cool down and devoured three cookies one after another within a minute! I just couldn’t control myself! I dusted them with some powdered sugar once the cookies had cooled down and they were beautifully presented and oh so delicious! Thanks so much for this easy recipe!! 🙂 Keep up the awesome work! Reply

    • Natasha
      natashaskitchen
      January 30, 2014

      I should have dusted mine with powdered sugar. Doesn’t it make everything better? I’m so happy you like the cookies 🙂 Reply

  • Inna
    December 15, 2013

    Thank you Natasha for the recipe! The cookies turned out great, not sweet at all. I have used brown sugar and whole wheat flour, and dusted with powder sugar on top! Since I only have mixer, farmer cheese might be better (since it got almost no curd). Reply

    • Natasha
      natashaskitchen
      December 15, 2013

      I bet it was the brown sugar that made them less sweet. I’ll have to try it. It’s great to know they worked well with whole wheat flour too and they were probably beautiful with the powdered sugar! Reply

  • Zina P
    November 19, 2013

    These tender, flaky little gems turned out perfect. I have to hide them from my husband because he keeps going back for more. Thanks for yet another perfect recipe. Reply

    • Zina P
      November 19, 2013

      By the way, I didn’t have raspberry honey crème, so we used orange marmalade slathered slightly on top….mmmmmm! Reply

      • Natasha
        natashaskitchen
        November 19, 2013

        “slathered slightly” Is there such a thing as a light slather? lol Reply

    • Natasha
      natashaskitchen
      November 19, 2013

      That’s awesome! You know its good when you have to hide them. 😉 Reply

  • Oksana
    November 19, 2013

    I made a double portion because i have a big family. They came out very good! I shared with my married daughter and she LOVED them. Also, i got a comment from my son-in-law that i should make them more often. Thank You so much! I enjoy looking at all your recipes and this was the 1st one i tried! Reply

    • Natasha
      natashaskitchen
      November 19, 2013

      I hope you find many many more favorites! Thanks for the feedback 🙂 Reply

  • Ieva
    November 17, 2013

    Can these be made with farmer’s cheese as well? As a substitute for cottage cheese? Reply

    • Natasha
      natashaskitchen
      November 17, 2013

      Several of my readers have made them with farmers cheese with great results. I will be trying that next time I make them. Reply

  • Nataliya
    November 14, 2013

    Thank you for recipe. I bake them one hour ago and I ate 10 with cold milk. Yami Reply

    • Natasha
      natashaskitchen
      November 14, 2013

      It’s hard to stop once you start, especially with cold milk :). Reply

  • Nataliya
    November 14, 2013

    Thank you Natasha for the recipe. I did your cookies and I ate 15 with cold milk. They are so good Reply

  • Katie
    November 14, 2013

    love the pictures 🙂 brings memories of childhood 🙂 great job Natasha 🙂 Reply

    • Natasha
      natashaskitchen
      November 15, 2013

      Thank you Katie 🙂 That’s awesome that these bring back memories for ya 🙂 Reply

  • November 13, 2013

    I remember those cookies from childhood. Now I’m trying to remember what shape did my mom make them. I think triangles too. Looking good.;) Reply

    • Natasha
      natashaskitchen
      November 13, 2013

      Thank you! What did you call them growing up? Reply

      • November 16, 2013

        Um…Don’t remember. Tvorozhnoe pechen’e?:) What did you call them, guys? Reply

  • Lavinia
    November 13, 2013

    You can add cinnamon in the sugar, I wonder if that would be yummy too 🙂 Reply

    • Natasha
      natashaskitchen
      November 13, 2013

      That’s a good tip, thank you for sharing. I would like to try that next time I’ll make those cookies. Reply

    • Natasha
      natashaskitchen
      November 13, 2013

      I bet it would be! Reply

  • November 13, 2013

    I have never had cookies made with cottage cheese. these look delish. i’d love to try them! Reply

    • Natasha
      natashaskitchen
      November 13, 2013

      Let me know how they turn out when you make them :). Reply

  • November 13, 2013

    Oh, I love these! I think we used to call them “sochniki”. My mom used to make these and then we would take them to school as snacks. It’s always been on my to-do list to make them! Reply

    • Natasha
      natashaskitchen
      November 13, 2013

      I took them over to my sister’s house and they were all gone shortly :). Reply

  • marina
    November 12, 2013

    I think the higher temperature does make them rise quicker..they are crumbly and at the same time flaky..just heavenly! Reply

  • ana
    November 12, 2013

    Hi Natasha,
    Cookies look awesome. I would try this soon. I have another question to you. I made kiev cake one time and the meriung became soft when I served. I assembled the cake a day ahead and kept in the refrigerator. Can you tell me, what should I do to keep the meriung crunchy. Reply

    • Natasha
      natashaskitchen
      November 12, 2013

      Did you make sure not to get the fruit spread on the meringue? I think if you want it to sit for awhile, it’s best to use a buttercream frosting. I’ll have to update the recipe soon with better pictures and I want to test it with a new frosting. Thanks for your feedback! 🙂 Reply

  • November 12, 2013

    I couldn’t believe my eyes when I saw your post this afternoon, because I was munching on these cookies. I made a gigantic batch this weekend:). We’ve been making these cookies in our family ever since I was a little girl, although we make them with farmer’s cheese instead of cottage cheese. They are one of my favorite cookies – so simple to prepare but are soft, and remind me slightly of puff pastry. I just love them. Great pics! Reply

    • Natasha
      natashaskitchen
      November 12, 2013

      I didn’t know they were popular with Russian/Ukrainian folks too! These are more crumbly. Now I really want to try yours because I have a whole bowl of tvorog in the fridge right now! I work for the next couple of days though so I have to wait 🙁 Anyway, are they called “ducks feet” cookies? Reply

  • tatiana khochay
    November 12, 2013

    These are SO good…dangerous because you can easily eat like 10!! Reply

    • Natasha
      natashaskitchen
      November 12, 2013

      Is that what happened when I left them at your house? Did you finish up the jar of raspberry honey creme? Reply

  • Natalya
    November 12, 2013

    Hi Natasha, love your blog 🙂 thank you for sharing all these wonderful recipes! Did you use American version of cottage cheese or russian (tvorog)? Thank you! Reply

    • Natasha
      natashaskitchen
      November 12, 2013

      I used the American version; plain cottage cheese. I wonder how it would taste with tvorog. I actually have some in the fridge!! Reply

      • Ira M
        November 12, 2013

        I am going to try with tvorog tomorrow I will let you know the outcome 🙂 Reply

        • Natasha
          natashaskitchen
          November 12, 2013

          Please do let me know!! 🙂 Please post a picture somewhere so I can see how they turned out.  Reply

          • marina
            November 12, 2013

            My version of these cookies…so delicious!
            1 cup of farmers cheese
            1 stick of cold shredded butter (cold butter makes the pastry flakier)
            1/4 cup sugar
            1/2 tea sp vanilla
            mix all together then add
            1/2 tea sp baking soda mixed with 1 table sp vinegar
            then add 3/4 cup flour
            dough will be sticky (you can add more flour if you want to roll out dough and make circles with cookie cuter)
            take about 2 table spoons of dough and dip into flour so it won’t be sticky, make a circle with your hands dip into sugar fold in half dip into sugar fold in half again and dip top into sugar, put on parchment paper on baking sheet bake at 375 degrees for about 20-23 min till golden

          • Natasha
            natashaskitchen
            November 12, 2013

            I’ll have to try your version Marina! I wonder if the higher heat makes them flakier too?

          • If you want them flaky, instead of creaming the butter, try cutting it into the flour 🙂

            I love the pictures, just so so homey looking 🙂

          • Natasha
            natashaskitchen
            November 13, 2013

            Thank you for the tip Marina, I should try that next time :).

  • Natasha
    November 12, 2013

    These cookies have being my family’s favorite for years! The only difference in my way of making them is that I also dip the top of the cookie into the bowl of sugar. It makes a nice crisp top and looks glossy too. Thanks, Natasha, for posting these cookies, now my 16 year old daughter will have an old time favorite recipe with your pictures for her cook book 🙂 Reply

    • Natasha
      natashaskitchen
      November 12, 2013

      You are welcome Natasha, I should try your version as well :). Reply

      • Natasha
        November 14, 2013

        Oh, and I forgot to mention I use Farmers cheese instead of cottage. Homemade works best, but store bought is good too. Reply

  • November 12, 2013

    Your recipes are endlessly delicious !!! You know what I’m talking about 😉 Reply

    • Natasha
      natashaskitchen
      November 12, 2013

      Thank you Karolina :). Reply

  • Oksana
    November 12, 2013

    I love cookies! These look similiar to Olga’s “geese feet” cookies. I plan to try both of your recipes sometime in the future and see how they differ from each other. Also, do you happen to have a Sharlotka recipe? Reply

    • Natasha
      natashaskitchen
      November 12, 2013

      Wow, I guess this is a more common cookie than I thought! Hers does look delicious. I would love to hear the outcome of your testing :). Currently don’t have a Sharlotka recipe. Reply

  • Vera
    November 12, 2013

    I like this recipe. Thanks Natasha and by the way every recipe I try from your site, turns out always yummy. Reply

    • Natasha
      natashaskitchen
      November 12, 2013

      That’s music to my ears 🙂 well, technically my eyes since I’m reading it. Oh nevermind. Thank you! It makes me very happy 🙂 Reply

  • Katia
    November 12, 2013

    Oooooo, these look delicious. I’ll be making them soon. Thanks Natasha! Reply

    • Natasha
      natashaskitchen
      November 12, 2013

      You’re welcome! I hope you love ’em. Reply

  • Miriam
    November 12, 2013

    This is so awesome! I would never be brave enough to attempt a baking recipe in metric because everything needs to be converted so exactly, but I will certainly try these! Reply

    • Natasha
      natashaskitchen
      November 12, 2013

      And the conversions aren’t exact; they are a little weird and hard to convert to the standard things that we use. Reply

    • Sztèfan
      May 4, 2015

      metric recipes are not very difficult if you take the time to practice a few times. Most of the best recipes that I’ve ever made are scaled by weight instead of volume. They always turn out exactly right and it is a revelation once you start baking with a scale instead of measuring cups. It only takes a few minutes more to prepare your ingredients, but the result is absolutely worth it in the end. You’ll never be intimidated by your recipe again! Good luck! Reply

  • November 12, 2013

    Last time I made theses I was probably 10 or 11. 🙂 They’ve been on my “recipes to re-visit” list for ages but I’d lost the original recipe! Pinning this one! 🙂 Reply

    • Natasha
      natashaskitchen
      November 12, 2013

      Thanks for pinning! 🙂 Reply

  • November 12, 2013

    These cookies are so sweet looking! Cottage cheese would make for a beautifully light, crumbly cookie, I’m sure. Reply

    • Natasha
      natashaskitchen
      November 12, 2013

      They were nice and crumbly and borderline flaky. This was the first time I put cottage cheese in cookies and was pleasantly surprised 🙂 Reply

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