These Cottage Cheese Raspberry Cookies are soft and sweet, bursting with juicy raspberry flavor. They’re easy to make and perfect for a tasty snack or dessert!
Don’t be surprised if you eat a whole batch in one sitting! I love how the cottage cheese makes them so fluffy and moist. Just pair them with a cup of tea for pure delight!
Key Ingredients & Substitutions
Cottage Cheese: This is the star ingredient that keeps the cookies moist and gives them a great texture. If you’re looking for a dairy-free option, try using a plant-based yogurt instead!
Raspberries: Fresh raspberries add a wonderful tartness. You can substitute with blueberries or chopped strawberries if raspberries aren’t available. Frozen berries are fine too, just make sure to thaw and drain them first!
Butter: Unsalted butter is best for this recipe. If you’re in a pinch, you can use coconut oil or a light margarine as a substitute, keeping in mind the flavor may slightly change.
Granulated Sugar: I really like how granulated sugar gives a nice sweetness that balances with the tanginess of the raspberries. You could swap it with brown sugar for a hint of caramel flavor.
How Do I Ensure My Cookies Are Tender and Not Dry?
The key to soft cookies lies in how you mix and bake them. Here are some handy tips:
- Make sure not to overmix the dough once you add in the dry ingredients. Mixing just until combined helps keep cookies tender.
- Be careful not to overbake them! Pull cookies out when they are lightly golden. They will continue baking a bit on the sheet after you remove them from the oven.
- Don’t skip the cottage cheese! Its moisture is crucial, so measuring accurately is essential.
Cottage Cheese Raspberry Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cottage cheese
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or lemon juice
- Optional: 1 tablespoon raspberry jam (for glaze drizzle)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and about 20 minutes of baking time. After baking, you’ll need a few minutes for the cookies to cool and set with the glaze. In total, plan for about 1 hour to prepare and bake these delicious cookies!
Step-by-Step Instructions:
1. Prepare Oven and Baking Sheet:
Start by preheating your oven to 350°F (175°C). While it heats, grab a baking sheet and line it with parchment paper or a silicone mat to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This will help evenly distribute the leavening agents in your cookies. Set this bowl aside for later.
3. Cream Butter and Sugar:
In a larger bowl, use a mixer or a sturdy spatula to beat the softened butter and granulated sugar together until it’s light and fluffy. This usually takes about 2-3 minutes and is key for a nice texture!
4. Add Cottage Cheese, Egg, and Vanilla:
Next, mix in the cottage cheese, egg, and vanilla extract until everything is well combined. The cottage cheese is what makes these cookies tender and moist, so don’t skip it!
5. Combine Wet and Dry:
Now, gradually add the dry ingredient mixture to the wet mixture. Use a spatula or wooden spoon to mix gently until everything is just combined. Be careful not to overmix, or the cookies may become tough!
6. Fold in Raspberries:
Gently fold in the fresh raspberries to the cookie dough, being careful not to break them up too much. This will give you delicious raspberry bites in every cookie!
7. Shape Cookies:
Using a spoon or a cookie scoop, drop the dough onto your prepared baking sheet. You can shape them slightly into rounded or crescent shapes if you like for a decorative touch.
8. Bake:
Pop the cookies in the oven and bake for 18-22 minutes, or until they are lightly golden around the edges. Keep an eye on them; every oven is a bit different!
9. Prepare Glaze:
While the cookies cool on a wire rack, whisk together the powdered sugar and milk or lemon juice in a small bowl until you have a smooth glaze. If you want an extra raspberry kick, stir in some raspberry jam.
10. Glaze Cookies:
Once the cookies are cooled, drizzle the glaze over the top of each cookie. You can use a spoon or a small piping bag to make it pretty!
11. Serve:
Let the glaze set for a few minutes, then serve your delicious Cottage Cheese Raspberry Cookies and enjoy every sweet, fluffy bite!
These cookies are tender and moist from the cottage cheese, filled with delightful raspberry bursts, and finished off with a sweet glaze—just like the picture! Happy baking!
Can I Use Low-Fat Cottage Cheese Instead?
Yes, low-fat cottage cheese works great in this recipe! Just keep in mind that it might affect the texture slightly, making the cookies a bit less rich, but they’ll still be delicious and moist!
What If I Don’t Have Raspberries?
No worries! You can substitute raspberries with other berries like blueberries or strawberries. If using frozen berries, just be sure to thaw and drain them before adding to the dough to prevent excess moisture.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days before baking. Just be sure to bring it to room temperature before scooping and baking for the best results.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you prefer them to stay moist longer, you can refrigerate them, but let them come to room temperature before serving for the best flavor!
