Cottage Cheese Strawberry Cookies (Printable)

Soft, tender cookies featuring creamy cottage cheese and fresh diced strawberries.

# What You Need:

→ Dairy

01 - 1/2 cup cottage cheese, whole milk, well-drained
02 - 1/2 cup unsalted butter, softened

→ Sweeteners

03 - 3/4 cup granulated sugar
04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 2 cups all-purpose flour
06 - 1 1/2 teaspoons baking powder
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon salt

→ Fruit

09 - 1 cup fresh strawberries, diced

→ Optional Topping

10 - 2 tablespoons coarse sugar for sprinkling

# How-To Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat softened butter, well-drained cottage cheese, and sugar until light and creamy. Mix in vanilla extract.
03 - In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
04 - Gradually add dry ingredients to wet mixture, stirring until just combined. Avoid overmixing to maintain tender texture.
05 - Gently fold diced strawberries into dough using a spatula.
06 - Scoop heaping tablespoons of dough onto prepared baking sheets, spacing each cookie approximately 2 inches apart.
07 - Sprinkle coarse sugar over cookie tops if desired.
08 - Bake for 14 to 16 minutes, or until edges are golden and centers are set.
09 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack for complete cooling.

# Expert Suggestions:

01 -
  • The cottage cheese keeps these impossibly tender and moist, like biting into a delicate shortcake without the fuss of assembling layers.
  • Fresh strawberries burst through every cookie, giving you that genuine fruit flavor that tastes nothing like artificial berry anything.
  • They come together in under 40 minutes, start to finish, which means you can have warm cookies ready before dinner's even on the table.
02 -
  • Draining your cottage cheese is non-negotiable—I learned this the hard way when my first batch turned out more dense than tender because I skipped this step.
  • Don't make these more than a few hours ahead if you want that shortcake softness; they're best the day they're baked, and they'll firm up as they sit.
03 -
  • Room temperature is everything—make sure your butter, cottage cheese, and eggs are all at room temperature before you start, which helps them blend smoothly and incorporate air.
  • If your dough feels too sticky to scoop, chill it for 15 minutes; sometimes cottage cheese releases just enough extra moisture that a brief rest helps tremendously.
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