Cottage Cheese Strawberry Cookies (Printable Version)

Tender cookies featuring creamy cottage cheese and fresh strawberries for a burst of flavor.

# 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 teaspoon vanilla extract

→ Dry Ingredients

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

→ Fruit

09 - 1 cup fresh strawberries, diced

→ Optional Topping

10 - 2 tablespoons coarse sugar

# Step-by-Step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large mixing bowl, beat together softened butter, 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 dough until evenly distributed.
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 until edges are golden and centers are set.
09 - Allow cookies to rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • Incredibly soft and tender texture thanks to the cottage cheese
  • Packed with fresh, juicy strawberries in every bite
  • Ready in just 35 minutes from start to finish
  • Easy enough for beginner bakers with minimal ingredients
  • Tastes just like strawberry shortcake in cookie form
  • Perfect for using up ripe strawberries during peak season
02 -
  • Use well-drained cottage cheese to avoid excess moisture in the dough
  • Don't overmix the dough once you add the dry ingredients—mix just until combined
  • Pat strawberries dry if they're very juicy to prevent soggy cookies
  • Space cookies 2 inches apart as they spread slightly during baking
  • Watch closely during the last few minutes of baking—remove when edges are just golden
  • Let cookies cool on the baking sheet before transferring to preserve their delicate texture
  • Serve fresh the same day for the best taste and texture
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