These Cottage Cheese Raspberry Cookies are a fun and tasty treat! They are soft and chewy, with sweet raspberry bits tucked inside. Plus, using cottage cheese makes them extra special!
I love making these cookies when I want something sweet without a lot of fuss. They take no time to mix, and my family can’t resist them, especially when they’re warm! 🍪❤️
Key Ingredients & Substitutions
Cottage Cheese: Dry curd cottage cheese works best for these cookies, giving them a nice texture. If you can’t find it, use small curd cottage cheese, just drain it well. I prefer the dry curd for its firmer consistency, which helps the cookies hold shape.
Flour: All-purpose flour is ideal for these cookies. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend. I’ve used this before and had great success!
Raspberries: Fresh raspberries add a burst of flavor. If out of season, frozen raspberries work too—just remember not to thaw them. I often use them frozen, and they still add a wonderful tang!
Glaze: For the optional glaze, you can swap milk with lemon juice for a zesty kick. I love the fresh citrus flavor it adds!
How Do I Get The Right Texture For My Cookies?
The texture of these cookies is mainly thanks to how you mix the ingredients. When combining the wet and dry ingredients, do so gently—overmixing can lead to tough cookies. Use a rubber spatula to fold in the raspberries delicately.
- Make sure your cottage cheese is well-mixed for a smooth batter.
- Use a spoon or scoop to drop batter onto the baking sheet, leaving enough space for spreading.
- Baking time can vary; keep an eye on them! Look for golden edges and a firm center.
Cottage Cheese Raspberry Cookies
Ingredients You’ll Need:
Basic Ingredients:
- 1 cup dry curd cottage cheese (or well-drained small curd cottage cheese)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup fresh or frozen raspberries (if frozen, do not thaw)
- Powdered sugar, for dusting
Optional Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or lemon juice
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15-18 minutes to bake, plus a few minutes for cooling. Overall, set aside a total of about 30-40 minutes to make these delightful cookies and enjoy them warm!
Step-by-Step Instructions:
1. Preheat and Prepare:
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking — it makes cleanup easier too!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This step helps to evenly distribute the baking soda and salt throughout the flour. Once it’s mixed, set this bowl aside.
3. Combine Wet Ingredients:
In a large bowl, add the cottage cheese, granulated sugar, egg, and vanilla extract. Mix these together until the mixture is smooth. If you want a creamier texture, you can use a blender or food processor to blend them well.
4. Combine Mixtures:
Carefully add the dry mixture to your wet mixture. Stir gently with a spoon or spatula until just combined; you want to avoid overmixing to keep the cookies tender.
5. Add Raspberries:
Now, gently fold in the raspberries. Be cautious not to mash them up too much to keep your cookies looking pretty with those lovely red berries!
6. Scoop the Dough:
Using a spoon or cookie scoop, drop dollops of the cookie batter onto the prepared baking sheet, spacing them about 2 inches apart. If you prefer a certain shape, you can lightly shape them into rounded cookies.
7. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 15-18 minutes. The edges should be lightly golden, and the centers should be set. Set a timer to avoid overbaking!
8. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step helps them firm up a bit more.
9. Glaze Time (Optional):
If you’d like a glaze, mix the powdered sugar with milk or lemon juice until you achieve a smooth, drizzling consistency. Drizzle this over the cooled cookies for a sweet finish!
10. Finish and Serve:
For an extra touch, dust with powdered sugar before serving. Enjoy your delightful and soft cottage cheese raspberry cookies fresh and warm or at room temperature—either way, they’re delicious!
Happy baking! Enjoy the tasty goodness of these cookies! 🍪❤️
Can I Use Different Fruits in This Recipe?
Absolutely! You can substitute the raspberries with other berries like blueberries, blackberries, or diced strawberries. Just make sure to adjust the quantity as necessary to match the moisture content of the fruit you choose.
What If I Don’t Have Dry Curd Cottage Cheese?
No worries! If dry curd cottage cheese isn’t available, you can use small curd cottage cheese, but be sure to drain it well. You want to minimize excess liquid to keep the cookie dough from being too runny.
Can I Make These Cookies Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend, ensuring it measures cup for cup with regular flour. Many blends work great in cookie recipes like this one!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If the cookies start to soften, you can briefly refrigerate them to maintain freshness. Reheat slightly in the microwave before serving if desired!
