Cottage Cheese Strawberry Cookies (Printable Version)

Tender cookies featuring creamy cottage cheese and fresh strawberries for a delightful treat.

# What You’ll Need:

→ 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 for sprinkling

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large 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. Avoid overmixing.
05 - Gently fold diced strawberries into dough.
06 - Scoop heaping tablespoons of dough onto prepared baking sheets, spacing cookies approximately 2 inches apart.
07 - Sprinkle cookie tops with coarse sugar if desired.
08 - Bake for 14 to 16 minutes, until edges are lightly golden and centers are set.
09 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to wire rack for complete cooling.

# Additional Tips::

01 -
  • They're impossibly tender without being cakey, which happens because cottage cheese adds moisture and structure at the same time.
  • Fresh strawberries stay intact and juicy instead of disappearing into the dough or bleeding everywhere.
  • You actually want to eat them the day they're baked, which means you have a legitimate excuse to not make too many at once.
02 -
  • Draining the cottage cheese is absolutely non-negotiable—excess moisture will turn these into dense little cakes instead of the tender cookies you're aiming for, so don't skip this step.
  • These cookies are best the same day you bake them because the strawberries release their liquid over time and soften the texture, which is still delicious but different from that first magical bite.
03 -
  • Don't skimp on the cooling time on the baking sheet—those first five minutes are when the cookies set their structure, and moving them too early will cause them to fall apart or get bent out of shape.
  • If your cottage cheese is particularly wet, you can swap some of it for cream cheese, which adds richness and helps with moisture control while keeping the tender crumb you're after.
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