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These cottage cheese cookies are fluffy, soft, and delicious sugar cookies that are made with cottage cheese and olive oil instead of butter. They melt-in-your-mouth and have an almost cake-like texture.
They are perfect for any occasion, holiday or birthday. They are also perfect for those moments when you are just in the mood to bake, but want to use some healthier ingredients. These cookies can be frosted and decorated, or eaten as is.
And do not worry, you can not taste the cottage cheese, which I have been loving adding to my diet lately. Normally I use it in savory ways like in these cottage cheese mashed potatoes or this high protein butternut squash soup. But it also works great in sweet/ dessert recipes, like in these cottage cheese sugar cookies.
Table of Contents
Why this recipe is great
- It’s a fun way to add cottage cheese in your diet.
- Cottage cheese and olive oil are used to replace butter in this recipe.
- They are fluffy and chewy and just hit the spot.
- They are delicious! Almost like an old fashioned sour cream cookie.
- You can frost them or dunk the dough into sugar before baking.
Recipe Ingredients
- Small curd cottage cheese– make sure to use on with a 4% milkfat minimum.
- Olive oil– any kind of olive oil works here.
- Egg– this helps to bind the cookie batter together.
- Organic cane sugar– this adds the sugar taste to these sugar cookies. You can also use granulated sugar.
- Vanilla extract– this adds a nice taste to the cookies.
- Baking powder– this helps the cookies to rise while baking.
- All purpose flour– this make up a bulk of the dry ingredients. All purpose flour works best for these kind of cookies.
See recipe card below for a full list of ingredients and measurements.
Step by step instructions
Step 1: Blend the cottage cheese in a food processor until smooth.
Step 2: Mix the cane sugar into the olive oil in a large bowl.
Step 3: Add the egg and vanilla to the sugar mixture and mix.
Step 4: Add the blended cottage cheese and mix until smooth.
Step 5: Mix the flour, baking powder and salt together and mix.
Step 6: Pour the dry ingredients into the bowl of wet ingredients and mix until a cookie dough forms.
Step 7: Scoop the cookie dough using a small cookie scoop and place on a cookie sheet.
Step 8: Bake for 12-14 minutes.
Expert tips
- Don’t use baking soda in this recipe! Only use baking powder or else your cookies will explode in size while baking.
- Measure the flour in this recipe using the spoon and level method.
- Measure the cottage cheese AFTER it has been blended. If you measure it before, you won’t get as much in your cookies, which affects the texture.
- How to store: store in an airtight container on the counter for 3-4 days.
- How to tell if cookies are done: They will still be pale colored on top, but the bottoms will look golden. Check out the photo below to see.
Other cookie recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Cottage Cheese Cookies
Ingredients
- 1/3 cup olive oil
- 1 cup cane sugar, ( or granulated sugar)
- 1 teaspoon vanilla
- 1 egg
- 1/2 cup blended small curd cottage cheese (4% milk fat) , ( measure it after blending in a food processor)
- 1 1/2 cups flour, ( measure using spoon and level method)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Cover a cookie sheet with parchment paper or a silicone liner. Make sure oven rack is in the upper third of the oven.
- Put the cottage cheese into a food processor, mix until smooth. Measure out 1/2 cup of blended cottage cheese and set aside.
- In a large bowl, mix the sugar and olive oil together with a fork. Add the egg and vanilla and mix again. Add the blended cottage cheese and mix.
- In another bowl, mix the flour, baking powder and salt together.
- Pour the dry ingredients into the bowl of wet ingredients and mix until a dough forms. Don’t over-mix.
- Scoop up Tablespoon or golf sized amounts of dough and roll into a ball. I like to use a small cookie scoop here.
- Bake for 12-14 minutes until the bottom of the cookies are set and a little golden and the tops are still pale. It makes 18-20 cookies. You will need to cook these on two cookie sheets.
Notes
- Don’t use baking soda in this recipe! Only use baking powder or else your cookies will explode in size while baking.
- Measure the flour in this recipe using the spoon and level method.
- Measure the cottage cheese AFTER it has been blended. If you measure it before, you won’t get as much in your cookies, which affects the texture.
- How to store: store in an airtight container on the counter for 3-4 days.
- How to tell if cookies are done: They will still be pale colored on top, but the bottoms will look golden.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
