Cottage Cheese Snickerdoodle Cookies (Printable)

Soft, pillowy cookies with cottage cheese and a fragrant cinnamon sugar coating, perfect for a cozy treat.

# What You'll Need:

→ 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 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 smooth and creamy using an electric mixer or whisk.
03 - Add the egg and vanilla extract to the wet mixture; blend until fully incorporated.
04 - In a separate 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 ground 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 coated 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 Advice:

01 -
  • They stay absurdly soft for days, which honestly feels like a minor miracle in cookie form.
  • The cottage cheese creates a tender crumb that melts on your tongue without any weird texture if you don't overthink it.
  • You probably have most ingredients sitting around right now, making these perfect for when you need to bake something today.
02 -
  • Underbaking by 30 seconds makes the difference between soft and cakey—when in doubt, pull them out when they still look slightly underdone on top.
  • Cottage cheese varies in wetness between brands, so if your dough looks unusually wet, add a tablespoon of flour to bring it back to a scoopable consistency.
03 -
  • Don't measure your flour by scooping straight from the bag; spoon it into your measuring cup and level it off to avoid dense, tight cookies every time.
  • Room temperature butter and cottage cheese mix into a smoother base than cold ingredients, so take both out 30 minutes before you start if you have the time.
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