Cottage Cheese Snickerdoodle Cookies (Printable)

Soft, tangy cookies rolled in cinnamon sugar for a delightful treat with cottage cheese.

# 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

# Method:

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 granulated sugar until smooth and creamy.
03 - Add the egg and vanilla extract to the wet mixture; mix until fully incorporated.
04 - In a separate bowl, whisk together all-purpose flour, cream of tartar, baking soda, baking powder, and salt.
05 - Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
06 - In a small bowl, combine 1/4 cup granulated 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 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 - Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The cottage cheese creates a tender crumb that stays soft for days, unlike traditional snickerdoodles that can turn brittle.
  • There's a whisper of tang underneath all that cinnamon sweetness, which keeps people reaching for just one more.
02 -
  • Do not overbake these cookies—the moment the edges look set and the top looks just dry (not golden), pull them out, because they'll continue cooking residually and firm up as they cool.
  • Room temperature cottage cheese blends more smoothly than cold, so take it out of the fridge while you gather other ingredients.
03 -
  • If your cottage cheese is lumpy, blend it in a food processor for thirty seconds before mixing—smooth batter creates even texture throughout the cookies.
  • The secret to their pillowy texture is baking at 350°F instead of the traditional 375°F; the lower temperature gives you more time for the centers to set gently while edges remain tender.
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