Cottage Cheese Snickerdoodle Cookies (Printable)

Pillowy, tangy cookies rolled in cinnamon sugar offer a cozy, classic twist with cottage cheese richness.

# What You’ll Use:

→ 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

# How-To:

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 1 cup granulated sugar until smooth and creamy.
03 - Add egg and vanilla extract to the wet mixture; beat until fully incorporated.
04 - In a separate medium bowl, whisk together all-purpose flour, cream of tartar, baking soda, baking powder, and salt.
05 - Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Avoid overmixing.
06 - In a small bowl, combine 1/4 cup granulated sugar and 2 teaspoons 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 dough balls 2 inches apart on the 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 to cool completely.

# Expert Advice:

01 -
  • They stay soft for days because cottage cheese keeps them from drying out, even if you're not the best at portion control.
  • That tangy undertone makes them taste homemade in a way store-bought cookies can't quite capture.
02 -
  • Overbaking is the enemy of softness—pull them out when they still look slightly underdone on top because they keep cooking on the hot pan and that's what gives you that pillowy texture.
  • Room temperature ingredients, especially the butter and egg, mix together so much more smoothly than cold ingredients, and smooth mixing is what prevents overworking the dough.
03 -
  • Use a cookie scoop if you have one because it ensures all your cookies are the same size and bake evenly—no more wondering why some are done and others aren't.
  • If you love extra warmth, add a pinch of nutmeg to your cinnamon sugar coating for a subtle spice note that makes people ask what the secret is.
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