Cottage Cheese Strawberry Cookies (Printable Version)

Tender cookies blending creamy cottage cheese with fresh, juicy strawberries for a light sweet bite.

# Ingredient List:

→ 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 tsp vanilla extract

→ Dry Ingredients

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

→ Fruit

09 - 1 cup fresh strawberries, diced

→ Optional Topping

10 - 2 tbsp coarse sugar

# How to Make:

01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a large mixing bowl, beat together softened butter, well-drained 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. Do not overmix.
05 - Gently fold diced strawberries into the cookie dough.
06 - Scoop heaping tablespoons of dough onto prepared baking sheets, spacing cookies approximately 2 inches apart.
07 - Sprinkle coarse sugar over cookie tops if desired.
08 - Bake for 14 to 16 minutes, or until edges are just golden and centers are set.
09 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

# Expert Suggestions:

01 -
  • These cookies stay soft for hours thanks to the cottage cheese, so you're not fighting a stale cookie by mid-afternoon.
  • Fresh strawberries burst throughout each bite, giving you real fruit flavor without any artificial sweetness.
  • The whole thing comes together in under 40 minutes from start to finish, making it perfect for unexpected guests or last-minute cravings.
  • They taste fancy enough to serve at a dinner party but simple enough that even novice bakers feel confident.
02 -
  • Drain your cottage cheese thoroughly or you'll end up with cookies that spread into thin discs and lose that tender structure.
  • Don't skip the resting time on the baking sheet; those 5 minutes make the difference between cookies that break apart and cookies that hold together.
  • Use fresh strawberries at their peak ripeness, because frozen berries release water that makes the dough soggy.
03 -
  • If your cottage cheese seems too chunky, blend it briefly in a food processor before mixing it with the butter and sugar.
  • Keep an eye on the cookies starting at 13 minutes; every oven is different, and a minute or two can mean the difference between perfect and overbaked.
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