These Cottage Cheese Raspberry Cookies are a delightful treat that brings together creamy cottage cheese with sweet, tangy raspberries. They’re soft, chewy, and oh-so-tasty!
Mixing cottage cheese into cookies might sound funny, but it makes them super tender. I love to enjoy these with a cup of tea—perfect for snack time or dessert! 🍪✨
Key Ingredients & Substitutions
Cottage Cheese: I recommend using small curd cottage cheese for the best texture. If you prefer dairy-free options, try using silken tofu. Just mash it up until smooth and creamy!
Butter: Unsalted butter gives better control over the sweetness. If you’re dairy-free, use coconut oil or a light margarine that works for baking.
Fresh Raspberries: While fresh raspberries bring vibrant flavor, you can swap them out for blueberries or strawberries if preferred. Frozen raspberries can work too—just add them straight from the freezer!
Granulated Sugar: If you’re looking to cut back on sugar, coconut sugar could be a good alternative, though it may slightly change the cookie color.
How Do I Ensure My Cookies Come Out Soft and Chewy?
To get soft and chewy Cottage Cheese Raspberry Cookies, follow these simple tips:
- Don’t overmix the dough once you add the flour. This helps keep the cookies tender.
- Make sure your butter is just softened, not melted; this keeps your cookies from spreading too much.
- Underbake them slightly! Take them out when they are lightly golden at the edges, and they will continue to set as they cool.
- Let them cool on the baking sheet for a few minutes before transferring them to a rack. This prevents breaking.
Cottage Cheese Raspberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup cottage cheese (small curd, well-drained)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 12-15 minutes to bake. Including the cooling time, expect to spend around 30-45 minutes to have these delicious cookies ready to serve!
Step-by-Step Instructions:
1. Prepare Your Baking Sheet:
Start by preheating your oven to 350°F (175°C). Then, line a baking sheet with parchment paper or a silicone baking mat so the cookies don’t stick while baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This combination helps ensure your cookies come out perfectly fluffy!
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together with a mixer until light and fluffy—this should take about 2-3 minutes. It’s important to incorporate air for a nice texture!
4. Add Eggs and Vanilla:
Next, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to add some lovely flavor.
5. Combine with Cottage Cheese:
Mix in the cottage cheese until everything is well combined. This is what makes the cookies so soft and delicious!
6. Incorporate the Dry Ingredients:
Gradually add the flour mixture into the wet ingredients, mixing just until everything is combined. Be gentle so that we don’t overmix—this keeps the cookies tender.
7. Fold in Raspberries:
Gently fold the fresh raspberries into the dough with a spatula. Be careful not to crush them, as we want those beautiful, fruity pockets in our cookies!
8. Shape the Cookies:
Using a spoon or cookie scoop, drop spoonfuls of dough (about 1.5 to 2 tablespoons each) onto the prepared baking sheet. Space them about 2 inches apart, as they’ll spread a little while baking.
9. Bake the Cookies:
Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. They might look a little soft, but they’ll firm up as they cool!
10. Prepare the Glaze:
While the cookies cool on the baking sheet for about 5 minutes, whisk together the powdered sugar, milk or cream, and vanilla extract (if using) until smooth to make the glaze.
11. Glaze the Cookies:
Drizzle the glaze over the warm cookies using a spoon or piping bag to give them a lovely finish.
12. Cool and Serve:
Transfer the cookies to a wire rack to cool completely. Once they’re cool, enjoy your soft, tangy, and slightly sweet Cottage Cheese Raspberry Cookies with a glass of milk or your favorite beverage!
Can I Use Different Types of Cheese?
While cottage cheese gives a unique texture, you can use ricotta cheese as a substitute for a similar creamy consistency. Just make sure it’s well-drained!
Can I Make These Cookies Gluten-Free?
Absolutely! You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for the best results.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For extended freshness, you can refrigerate them for up to a week or freeze them for later enjoyment!
Can I Add Other Fruits or Mix-Ins?
Definitely! You can replace raspberries with blueberries, chopped strawberries, or even chocolate chips for a fun twist. Just keep the same measurement for the fruit to maintain the cookie balance.
