Cottage Cheese Lemon Cookies (Printable Version)

Soft, tangy cookies with creamy cottage cheese and bright lemon, finished with a zesty glaze.

# What You’ll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1 cup full-fat cottage cheese, well-drained
08 - 1 large egg
09 - 1 tablespoon fresh lemon zest
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon pure vanilla extract

→ For Rolling

12 - 1/4 cup granulated sugar

→ Lemon Glaze

13 - 1 cup powdered sugar, sifted
14 - 2 tablespoons fresh lemon juice
15 - 1 teaspoon lemon zest, optional

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, approximately 2 minutes.
04 - Add cottage cheese to butter mixture and beat until smooth. Mix in egg, lemon zest, lemon juice, and vanilla extract until fully combined.
05 - Gradually add dry ingredients to wet ingredients, mixing until just incorporated. Avoid overmixing.
06 - Scoop tablespoon-sized portions of dough and roll each into a ball. Roll each ball in granulated sugar and place 2 inches apart on prepared baking sheets.
07 - Bake for 11 to 13 minutes, or until edges are set and centers are slightly soft. Do not overbake.
08 - Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
09 - Whisk powdered sugar, lemon juice, and zest until smooth and pourable. Drizzle over cooled cookies and allow glaze to set before serving.

# Expert Tips:

01 -
  • These cookies stay impossibly soft and moist thanks to the cottage cheese, even after sitting around for days.
  • The lemon flavor is bright and real without tasting artificial or overpowering, like biting into sunshine.
  • They come together in under an hour from start to finish, perfect for when you need something special without the fuss.
02 -
  • Drain your cottage cheese before adding it—I learned this the hard way when one batch came out wet and gummy. Even a few minutes in a fine mesh strainer makes a huge difference.
  • Don't overbake these cookies thinking they look underdone. They firm up as they cool, and baking them too long turns them into dry, disappointing hockey pucks instead of the tender cookies you're aiming for.
03 -
  • Roll the dough balls in sugar immediately after shaping so the sugar adheres while the dough is still slightly tacky and warm from handling.
  • If you love extra tang, add another half teaspoon of lemon zest to the dough or stir extra zest right into the glaze just before drizzling.
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