Cottage Cheese Snickerdoodle Cookies (Printable)

Soft, fluffy snickerdoodles with a creamy tang and a cinnamon sugar coating for a classic flavor.

# What You Need:

→ 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 together cottage cheese, softened butter, and sugar until smooth and creamy.
03 - Add egg and vanilla extract to the wet mixture, beating until fully incorporated.
04 - In a separate medium bowl, whisk together flour, cream of tartar, baking soda, baking powder, and salt.
05 - Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Avoid overmixing.
06 - In a small bowl, combine sugar and ground cinnamon.
07 - Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in the 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 - Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack for complete cooling.

# Expert Suggestions:

01 -
  • They stay soft for days because the cottage cheese keeps them tender in a way regular snickerdoodles never manage.
  • The slight tang is subtle enough that even people who think they do not like cottage cheese will ask for seconds without realizing what makes them different.
  • You can have fresh, warm cookies ready in less than an hour, which makes this perfect for unexpected guests or when you just need something comforting.
02 -
  • Do not overbake these cookies no matter how tempting it is, because those extra 30 seconds can turn them from soft and perfect into dry and disappointing, so set a timer and stick to it.
  • Fresh cream of tartar makes a real difference in the flavor and texture, so if you have had the same jar for three years, replace it now and taste the improvement immediately.
03 -
  • Room-temperature cottage cheese mixes more smoothly into the butter and sugar, so take it out of the fridge about 30 minutes before you start baking.
  • The moment you see the edges of the cookies turn from pale to golden is when you know to pull them out, so trust your eyes more than the clock because every oven bakes differently.
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