These Cottage Cheese Raspberry Cookies are soft, sweet treats bursting with juicy raspberry flavor! The cottage cheese makes them extra fluffy and adds a fun twist to classic cookies.
When I bake these, the smell alone makes my day. They’re so good that I usually have to hide some for later! 🍪 Just mix the ingredients, scoop, and bake—simple and yummy!
Ingredients & Substitutions
All-purpose flour: This is your base for the cookies. If you’re looking for a gluten-free option, use a 1:1 gluten-free baking mix. It works well and keeps the cookie texture light.
Cottage cheese: Stick with small-curd cottage cheese for a smooth texture in the cookies. You can substitute with ricotta if you don’t have cottage cheese on hand, but it might change the consistency slightly.
Raspberries: Fresh raspberries are the star here, but you can use frozen raspberries for ease. Just thaw them and drain well to avoid excess moisture in the dough.
Butter: Unsalted butter is ideal to control the saltiness, but you can use margarine or a dairy-free alternative if needed. Just keep in mind the taste and texture may vary a bit.
How Do I Create the Perfect Cookie Dough without Overmixing?
Mixing the cookie dough is key to achieving soft, tender cookies. Overmixing can lead to a tough texture, which is not what you want. Here’s how to get it just right:
- After creaming butter and sugar, add in cottage cheese, egg, and vanilla until combined.
- Mix in the dry ingredients until just combined. You can still see a few flecks of flour here and there.
- When you fold in raspberries, be gentle! You want to keep those beautiful chunks intact.
Taking your time here ensures your cookies come out soft and delicious. Enjoy the baking process!
Cottage Cheese Raspberry Cookies
Ingredients You’ll Need:
Basic Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup sugar
- 1 cup small-curd cottage cheese
- 1 large egg
- 1 teaspoon vanilla extract
For The Raspberry Delight:
- 1 cup fresh raspberries (or frozen, thawed and drained)
Optional Topping:
- Powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 15 to 18 minutes of baking time. Give yourself about 45 minutes total to whip up these delicious cookies, from mixing to cooling!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This combination will help your cookies rise nicely. Set this bowl aside for later.
3. Cream Butter and Sugar:
In a large bowl, use a mixer or a whisk to cream the softened butter and sugar together until it’s light and fluffy. This process incorporates air into the mixture, which helps give your cookies a soft texture.
4. Add Wet Ingredients:
Beat in the cottage cheese, egg, and vanilla extract. Mix well until everything is nicely combined and smooth.
5. Combine Dry Ingredients:
Gradually add the dry ingredient mixture to the wet mixture. Mix just until combined; be careful not to overmix! It’s okay if a few small lumps remain.
6. Add Raspberries:
Gently fold in the fresh raspberries using a spatula. Try not to break them too much, as you want to have lovely chunks of raspberry throughout the cookies.
7. Scoop the Dough:
Using a spoon or cookie scoop, drop tablespoon-sized mounds of dough onto the prepared baking sheet. Space them about 2 inches apart so they have room to spread.
8. Bake the Cookies:
Put the cookies in the preheated oven and bake for 15 to 18 minutes, or until they are lightly golden on the bottoms and set on top. Keep an eye on them so they don’t overbake!
9. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
10. Dust with Sugar:
If you’d like, dust the cooled cookies with powdered sugar before serving. It adds a lovely touch!
Enjoy your soft, slightly tangy, and fruity Cottage Cheese Raspberry Cookies as a delightful treat for tea time or any occasion! Happy baking! 🍪
Can I Use a Different Type of Cheese?
Yes! While small-curd cottage cheese gives the cookies a unique texture, you can substitute with ricotta cheese for a similar creamy effect. Just keep in mind the flavor and texture may vary slightly.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the unbaked cookie dough. Just scoop the dough onto a baking sheet and freeze until solid. Then, transfer the dough balls to a freezer-safe bag. When you’re ready to bake, just pop them in the oven, adding a couple of extra minutes to the baking time.
What Can I Replace the Raspberries With?
If raspberries aren’t your thing, you can easily swap them for other fruits like blueberries, chocolate chips, or chopped nuts. Just make sure they are not too watery to keep the cookie texture light and fluffy.
