Cottage Cheese Snickerdoodle Cookies (Print)

Soft treats featuring creamy cottage cheese and warm cinnamon sugar for a delightful twist on a classic.

# Ingredients:

→ Wet Ingredients

01 - 1 cup cottage cheese, full-fat or low-fat
02 - 1/2 cup unsalted butter, softened
03 - 1 cup granulated sugar
04 - 1 large egg
05 - 2 teaspoons vanilla extract

→ Dry Ingredients

06 - 2 1/4 cups all-purpose flour
07 - 1 1/2 teaspoons cream of tartar
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon salt

→ Cinnamon Sugar Coating

11 - 1/4 cup granulated sugar
12 - 2 teaspoons ground cinnamon

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large mixing bowl, beat together cottage cheese, softened butter, and 1 cup sugar until the mixture is smooth and creamy.
03 - Add the egg and vanilla extract to the wet mixture, stirring until fully incorporated.
04 - In a separate medium mixing bowl, whisk together flour, cream of tartar, baking soda, baking powder, and salt.
05 - Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Avoid overmixing.
06 - In a small bowl, combine 1/4 cup sugar and 2 teaspoons cinnamon.
07 - Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in the cinnamon sugar mixture until fully coated.
08 - Place cookies 2 inches apart on the prepared baking sheets.
09 - Bake for 11 to 13 minutes, until the edges are set and the tops appear just dry.
10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They stay impossibly soft for days because cottage cheese keeps the dough tender and keeps them from drying out.
  • The tang from the cottage cheese adds depth that regular sugar cookies never quite capture.
  • You can have twenty-four cookies ready to share in less than an hour from start to finish.
02 -
  • The biggest mistake is overbaking—even two minutes too long turns soft cookies into crispy ones, so set a timer and check early because cottage cheese dough bakes faster than traditional snickerdoodles.
  • Room temperature butter is non-negotiable for creaming; cold butter won't incorporate smoothly and you'll end up with a grainy dough that bakes unevenly.
03 -
  • Measure your flour by spooning into the cup and leveling rather than scooping, which adds nearly thirty percent more flour and makes cookies dense and tough.
  • Keep your dough cool between batches by placing scoops on a parchment-lined tray in the fridge for five minutes if the dough gets too warm and sticky to roll.
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