Cottage Cheese Lemon Cookies (Print Version)

Soft, moist cookies with creamy cottage cheese and a fresh lemon glaze delivering a bright, tangy flavor.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1 cup full-fat cottage cheese, well-drained
08 - 1 large egg
09 - 1 tablespoon fresh lemon zest
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon pure vanilla extract

→ For Rolling

12 - 1/4 cup granulated sugar

→ Lemon Glaze

13 - 1 cup powdered sugar, sifted
14 - 2 tablespoons fresh lemon juice
15 - 1 teaspoon fresh lemon zest

# Cooking Steps:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar until light and fluffy, approximately 2 minutes.
04 - Add cottage cheese to the butter mixture and beat until smooth. Mix in the egg, lemon zest, lemon juice, and vanilla extract until fully combined.
05 - Gradually add the dry ingredients to the wet mixture, stirring until just incorporated. Avoid overmixing.
06 - Scoop tablespoon-sized portions of dough and roll each into a ball. Roll each ball in granulated sugar and place 2 inches apart on the prepared baking sheets.
07 - Bake for 11 to 13 minutes, or until the edges are set and the centers remain slightly soft. Remove from oven before overbaking.
08 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
09 - Whisk powdered sugar, lemon juice, and lemon zest until smooth and pourable consistency. Drizzle glaze over cooled cookies and allow to set before serving.

# Expert Advice:

01 -
  • The cottage cheese creates a tender crumb that stays soft for days, unlike typical sugar cookies that go stale by day two.
  • Fresh lemon keeps things from feeling heavy or one-note, so you actually want a second cookie instead of feeling guilty.
02 -
  • Cottage cheese that isn't drained properly will turn your dough into a sticky mess, so strain it through a fine sieve or even a coffee filter for five minutes before using.
  • These cookies are forgiving about baking time within a minute or two, but once you let them go past thirteen minutes, they shift from tender to crispy, and that's when the magic disappears.
03 -
  • If your dough feels sticky, chill it for thirty minutes before scooping—this prevents the cookies from spreading too thin and keeps them thick and chewy.
  • For extra tang, add a pinch of poppy seeds to the dough or use lemon extract in the glaze, though use it sparingly since it's potent.
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