Cottage Cheese Cookies
With a moist and fluffy cake-like texture, only six simple ingredients mix together to make homemade Cottage Cheese Cookies.
This old fashioned cookie recipe is easy to make that is high in protein and always impresses your guests!
If you like cottage cheese as an ingredient try our trending Cottage Cheese Cookie Dough and Chicken Bacon Ranch Mac and Cheese.
Cottage Cheese Cookie Recipe
These icebox cottage cheese cookies are quick to mix up, roll into a log and put in the refrigerator overnight. When you’re ready to bake slice into thin pieces and a warm cookie is ready with very little effort. They taste similar to a sugar cookie without being super sweet.
I love these cookies plain, but the kids and many people like to mix up a batch or use a can of icing. Vanilla icing is great and so is the cream cheese icing that’s used on our Carrot Cake Loaf or Frosted Banana Bars. I think chocolate icing would work well too.
Not quite as moist as our Sour Cream Cookies these Cottage Cheese cookies are much quicker and easier to make. Another ice box cookie we have is Butterscotch Sandies. I love that when guests are over you can slice off a bit of the cookies dough and have freshly baked cookies within ten minutes.
Simple cookies with fresh flavors are a great addition to a cookie tray alongside Chocolate Covered Cherry Cookies, Easy Christmas Cookies and Chocolate Chip Oatmeal Cookies.
Making this cookie dough ahead of time allows time to clean up before cookies are baked and enjoyed!
Can You Taste the Cottage Cheese?
Unless you know the ingredients you will never know that the baked cookies contain cottage cheese.
A popular new recipe that’s trending on Tiktok uses a blender to make the dough and that’s not even necessary with this classic recipe.
No one who has tasted this recipe has guessed that cottage cheese is an ingredient.
Does the Dough Have to Be Refrigerated?
Cottage cheese cookie dough is very moist and tacky. The dough needs to be refrigerated for at least a few hours to firm up and become sliceable before baking.
Refrigerate for a minimum of three hours to chill through to the center. Dough can be refrigerated for up to 2 to 3 days when tightly wrapped.
The typical refrigeration period for icebox cookies is overnight.
Why Use Cottage Cheese?
As the cookies bake the cottage cheese bakes out and leaves space and a cake like texture. This unique ingredient adds moisture and protein to these cookies as well.
This is a very simple recipe that can be mixed up quickly and makes a small batch of homemade cookies to enjoy.
Ingredients Needed:
- Butter
- Cottage cheese
- Flour
- Sugar
- Salt
- Baking powder
Step-By-Step Instructions
Cream butter and cottage cheese until blended.
Sift dry ingredients and add to creamed mixture.
Mix the dough up well.
Form into a loaf. Roll the loaf of cookie dough into the size you want cookies to be. Also try to make the ends square instead of tapering so that all cookies are a uniform and even size.
Chill overnight.
Slice into thin and evenly sized cookies.
Bake on a greased baking sheet or use a non-stick mat at 375°F for 8 to 10 minutes or until lightly browned.
Makes 2 to 3 dozen cookies based on thickness of cookie slices. Baking time will also vary a few minutes based on thickness.
Prepare a batch of icing or use a can of icing if desired. Enjoy!
More Easy Holiday Desserts:
Old Fashioned Oatmeal Raisin Cookies are chewy and hearty with a hint of sweet in every juicy raisin these Old Fashioned Oatmeal Raisin Cookies are too good to stop eating.
Applesauce Raisin Cookies are delicious, moist, easy to make and call for simple ingredients that you likely have on hand!
The Best Chocolate Chip Cookie Recipe has milk chocolate and white chocolate chips to create the best cookies with a tender morsel that you’ll make at home!
Cottage Cheese Cookies
Ingredients
- 1/2 cup butter softened
- 1/2 cup cottage cheese
- 1 1/2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Cream butter and cottage cheese until blended.1/2 cup butter, 1/2 cup cottage cheese
- Sift dry ingredients together and add to creamed mixture.1 1/2 cups flour, 1/2 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon salt
- Form into a loaf. Wrap in plastic wrap and chill overnight in the refrigerator.
- Slice thin and bake on a greased or lined baking sheet at 375°F for 8 – 10 minutes or until lightly browned.
Notes
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Rate This Recipe Pin This RecipeOriginally published May 6, 2021 with updates made on August 30, 2023.
How interesting! I have never heard of cottage cheese cookies. I can’t wait to give these a go!
My mom wrote down a recipe for 4-ingredient cottage cheese cookies. Unfortunately, she passed and my copy of the recipe, on an old cellphone, was corrupted. This is the closest I have found to it, ever. Can’t wait to make some. Thanks.
Hey There! So glad you found this recipe! I hope it brings back great memories and creates delicious cookies for you! Thanks for sharing 🙂
Do you refrigerate cookies after baked or can I put them in cookie jar
Hey There! Great question – since they are baked we don’t typically refrigerate, but since they have more moisture they will spoil faster than other cookies. Refrigeration will extend the shelf life if that’s your goal. Ours don’t seem to last long enough to worry about 🙂 Hope you enjoy as much as we do!
Can you freeze these?
Hey There! Great question – Yes, be sure to let them cool and store in an airtight sealing bag. I would recommend freezing the cookie only for best results and icing them after defrosting. Hope you enjoy 🙂
Good! I added walnuts, just because. I would make again
I like the texture of the frosted cookies that can be purchased at Kroger and other groceries. If you have ever purchased them, is the texture anything like the purchased cookies.
Hey Clarice! Yes – this recipe does remind me of the texture of the frosted Lofthouse cookies from Kroger. It’s not quite as rich, but so simple to make at home 🙂
Hi, Hope Dott Kansas QUEEN TARTS hope u c this?Many years ago in home ec class we made these.I lost that recipe,but was so happy when my Aunt found it.Originally it was on a small pamphlet from SOLO fruit filling.There is the same recipe on TOH CC COOKIES.Pat
Can these be made with almond flour ti make them keto?
Hey There! Great question! I haven’t tested that version, please let me know if you give it a try. Hope you enjoy 🙂
I attempted and followed the recipe exact and my dough came out more like a crumble than a wet dough. Are the ingredient measurement amounts correct?
Hey There! I’m sorry that happened. We always use regular cottage cheese and have great results. I wonder if a low-fat or other variation may have affected the outcome.
Thanks for visiting our site!
I made this with gluten free flour and followed the measurements exactly the same. The cookies turned out perfect!
I made these a few days ago. The dough was just crumbly (yes, I used full-fat cottage cheese) and I was sure it was the flop of a lifetime. But come morning, I grabbed ‘the log’ out of the refrigerator and I was able to slice the cookies other than the ends. I loved the flavor. (No CC taste whatsoever!) I have added these comments to my printed out recipe: Use Nutri-Bullet for butter/CC. Then proceed in the recommended way. I also think the addition of vanilla (or for me – Almond) flavoring. I did put an almond glaze on them. They lasted several days simply covered with cello on a plate. No need to refrigerate. Can’t wait to try them again using the Nutri-Bullet as working with that crumbly dough was NOT fun! Dough did not look like your pictures. I started out hating them and ended up loving them!!!!!
I am so happy to leave a comment. This is the BEST recipe, and at 86 yrs old, I’ve made a lot. I have made them about 10 times, using vanilla, lemon, anise,, maple, almond and I may do a batch today and try putting a little baking choc and see what happens. After the first two times of making them, I ran across what is the best for me. I dump everything except the flour into my old Cuisinart Food Processor. And just let it whirl until it’s a beautiful consistency. Then add the flour, and let it whirl some more. I used the Nutri-bullet and was NOT happy with the results, but the food processor is perfect. I always make a simple glaze, using the same extract as what I used in the cookie dough.