These Cottage Cheese Raspberry Cookies are a delightful treat! They are soft, chewy, and have a burst of sweet raspberry goodness in every bite!
I love making these cookies because they’re so easy and quick to whip up. Plus, who can resist that delightful combination of cottage cheese and juicy raspberries? Yum!
Key Ingredients & Substitutions
All-purpose flour: This is your basic flour for structure. If you’re gluten-free, you can use a gluten-free flour blend. Just make sure it’s a 1:1 ratio substitute for best results.
Cottage cheese: Small-curd cottage cheese works best for a smooth texture. If you’re dairy-free, you could try a non-dairy Greek yogurt as a great substitute!
Raspberries: Fresh raspberries add a burst of flavor, but frozen ones work perfectly too. Just ensure you drain them well to avoid excess moisture. If you’re out of raspberries, chopped strawberries or blueberries would be delicious!
Butter: If you want a healthier alternative, you can use applesauce or coconut oil, which can give a nice flavor and moisture to the cookies.
Why is it Important to Fold in the Raspberries Gently?
Gently folding in the raspberries is crucial. Adding them too aggressively can squish them and turn your dough pink. Here’s how to do it right:
- After mixing the wet and dry ingredients, take a rubber spatula and add the raspberries to the bowl.
- Using a gentle folding motion, scoop from the bottom and lift over the top. Repeat until just combined.
- Be careful not to stir too much; you want to keep those pretty raspberry pieces intact!
What’s the Best Method for Glazing the Cookies?
Creating a glaze can seem tricky, but it’s super easy! After you mix the powdered sugar with milk or lemon juice, follow these steps:
- Once your cookies are completely cooled, place them on a cooling rack over a baking sheet to catch drips.
- Use a spoon or a piping bag to drizzle the glaze over the cookies.
- Allow the glaze to set for a few minutes before enjoying your treats!
With these ingredients and techniques, your Cottage Cheese Raspberry Cookies will be a hit! Happy baking!
Cottage Cheese Raspberry Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup cottage cheese (small curd preferable)
- 1 cup fresh raspberries (or thawed frozen raspberries)
- 1/2 cup powdered sugar (for glaze)
- 1-2 teaspoons milk or lemon juice (for glaze)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 12–15 minutes to bake, plus a short cooling time. Therefore, you can make these delightful cookies in roughly 30 to 40 minutes from start to finish—a quick and satisfying treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This will ensure that your cookies are evenly flavored and the leavening agent is well-distributed.
3. Cream Butter and Sugar:
In a large bowl, cream together the softened butter and granulated sugar. Use a hand mixer or a wooden spoon until the mixture is light and fluffy, around 2-3 minutes.
4. Add Egg and Vanilla:
Beat in the egg and vanilla extract to the butter-sugar mixture until fully combined. This adds richness and flavor to your dough.
5. Incorporate Cottage Cheese:
Fold in the cottage cheese gently but thoroughly into the mixture, ensuring it’s evenly distributed without over-mixing.
6. Combine Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Don’t over-mix as this can lead to tough cookies!
7. Fold in Raspberries:
Gently fold in the fresh raspberries. Be careful to avoid breaking them apart too much, as you want pockets of delicious berry goodness in your cookies.
8. Shape the Cookies:
Drop the cookie dough by rounded spoonfuls onto the prepared baking sheet. Make sure to leave about 2 inches between each cookie for spreading.
9. Bake the Cookies:
Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden but the centers still look soft and slightly underbaked.
10. Cool the Cookies:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
11. Make the Glaze:
While the cookies cool, whisk together the powdered sugar and milk or lemon juice in a small bowl until smooth. This glaze will add a lovely finish to your cookies.
12. Drizzle the Glaze:
Once the cookies have cooled, drizzle the glaze over them. You can use a spoon or a piping bag for more control.
13. Enjoy Your Cookies:
Let the glaze set for a few minutes before serving. These cookies are deliciously soft, mildly sweet, and bursting with raspberry flavor. They’re wonderful paired with a cup of tea or coffee. Enjoy your delightful creation!
Can I Use Greek Yogurt Instead of Cottage Cheese?
Yes, Greek yogurt can be a great substitute for cottage cheese! It will maintain the moisture and add a nice creaminess to the cookies. Use the same amount (1/2 cup) for best results.
What Should I Do If I Can’t Find Fresh Raspberries?
No problem! You can use frozen raspberries instead. Just make sure to thaw them first and drain any excess moisture to prevent the dough from becoming too wet.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for about a week, or freeze them for up to 3 months. Just make sure to wrap them well!
Can I Add More Ingredients, Like Nuts or Chocolate Chips?
Absolutely! Feel free to mix in 1/4 to 1/2 cup of chopped nuts or chocolate chips for added flavor and texture. Just make sure to adjust the dough accordingly for texture, possibly adding a bit more flour if needed.
