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Sugar-Dusted Cottage Cheese Cookies — Fluffy & Crispy Treats
These golden, sugar-dusted cookies are a delightful treat that combines soft, fluffy centers with a light crispy crust. Known in Eastern Europe as cottage cheese cookies or tvorog biscuits, they are buttery, melt-in-your-mouth squares sprinkled with sugar for just the right sweetness. They’re easy to make, family-friendly, and require only a handful of everyday ingredients. Whether you serve them with tea, coffee, or as an after-school snack, these cookies are guaranteed to disappear quickly from the plate.
About This Recipe
This recipe transforms simple ingredients like flour, butter, and cottage cheese into tender biscuits with a slightly tangy, rich flavor. Cottage cheese or farmer’s cheese adds moisture and fluffiness, while sugar sprinkled on top caramelizes during baking for a golden finish. The cookies are shaped into squares or rectangles and baked until they’re crisp outside yet soft inside. Perfect for beginners, the method requires no special equipment — just mixing, rolling, cutting, and baking.
Ingredients
- 1 cup cottage cheese (or farmer’s cheese, well-drained)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar (plus extra for sprinkling)
- 1 large egg
- 1/2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- Optional: zest of 1 lemon or orange for flavor
Step-by-Step Instructions
- Preheat oven: Set oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugar: In a bowl, beat butter and sugar until light and fluffy. Add the egg and vanilla extract and mix until combined.
- Add cottage cheese: Stir in the cottage cheese until smooth (small lumps are fine).
- Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, salt, and citrus zest if using. Gradually add to the wet mixture and mix until a soft dough forms.
- Shape cookies: Roll dough on a lightly floured surface to about 1/2 inch thickness. Cut into squares or rectangles using a knife or cookie cutter.
- Sugar topping: Sprinkle the tops generously with sugar.
- Bake: Place cookies on prepared sheet and bake 15–20 minutes until golden and lightly crisp on the edges.
- Cool: Let cool slightly on a wire rack before serving warm or at room temperature.
Tips for Success
- Drain cottage cheese well to prevent excess moisture in the dough.
- Do not overmix the dough to keep the texture tender.
- For crunchier tops, brush cookies with a little milk or egg wash before sprinkling sugar.
- Add cinnamon sugar instead of plain sugar for a warming twist.
Serving Suggestions
These cookies are best served fresh and slightly warm. Pair them with tea, coffee, or hot cocoa for an afternoon snack. For kids, they make a wholesome treat alongside fruit or milk. You can also drizzle them with honey or melted chocolate for an indulgent touch.
Storage Tips
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months. Reheat in a warm oven to restore crispness.
Nutrition Facts (per cookie, approx. based on 20 cookies)
| Calories | 110 |
|---|---|
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Cholesterol | 20 mg |
| Sodium | 80 mg |
| Total Carbohydrates | 14 g |
| Dietary Fiber | 0.5 g |
| Sugars | 6 g |
| Protein | 3 g |
FAQ
Can I use ricotta instead of cottage cheese? Yes, but drain it well to avoid excess moisture.
Can I make them gluten-free? Yes, use a 1:1 gluten-free baking flour blend.
How do I keep them fluffy? Don’t roll the dough too thin and avoid overbaking.