Cottage Cheese Snickerdoodle Cookies (Printable)

Pillowy snacks with tangy cottage cheese and a fragrant cinnamon sugar coating that offers classic flavors.

# Components:

→ 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 cottage cheese, softened butter, and 1 cup sugar until smooth and creamy.
03 - Add egg and vanilla extract to the wet mixture, mixing until fully incorporated.
04 - In a separate bowl, whisk together flour, cream of tartar, baking soda, baking powder, and salt.
05 - Gradually add dry ingredients to wet mixture, stirring until just combined. Avoid overmixing.
06 - In a small bowl, combine 1/4 cup sugar and 2 teaspoons cinnamon.
07 - Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in cinnamon sugar mixture until fully coated.
08 - Place coated cookies 2 inches apart on prepared baking sheets.
09 - Bake for 11 to 13 minutes, until edges are set and tops appear just dry.
10 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack for complete cooling.

# Expert Advice:

01 -
  • They stay soft for days because cottage cheese keeps the moisture locked in, making each bite feel like you just pulled them from the oven.
  • The tang from the cheese plays perfectly against the sweet cinnamon coating, adding complexity that plain snickerdoodles can't quite reach.
  • You probably have most of these ingredients already, and they come together in about thirty minutes from start to finish.
02 -
  • Overbaking is the enemy—these cookies keep cooking on the sheet even after you remove them, so taking them out when they look slightly underdone is what keeps them soft and pillowy.
  • Don't skip the cream of tartar because it's not just for the rise; it creates that signature snickerdoodle flavor and helps the cookies crack slightly as they bake, which is exactly what you want to see.
03 -
  • Cottage cheese straight from the fridge is cold and makes creaming harder, so let it sit out for ten minutes or run the bowl over warm water to take the chill off.
  • Store these in an airtight container with a slice of bread to keep them soft—the bread absorbs moisture and keeps the cookies from drying out, and you can eat it or toss it after a few days.
Return