These Cottage Cheese Raspberry Cookies are soft, chewy, and packed with fruity goodness! With creamy cottage cheese and sweet raspberries, they’re a delightful treat any time of day.
Trust me, the fruity burst of raspberries makes every bite a joy! I love enjoying them with a warm cup of tea while relaxing. Perfect for sharing or keeping all to yourself! 😄
Key Ingredients & Substitutions
Cottage Cheese: This is the star ingredient! I use small-curd cottage cheese for a smoother texture. If you’re going dairy-free, you can try a plant-based cottage cheese alternative or even yogurt for a different flavor.
Raspberries: Fresh raspberries add a burst of fruity goodness. If you can’t get fresh ones, frozen can work, just make sure to thaw and drain them well to avoid extra moisture.
Sugar: For sweetness, I stick to granulated sugar in the cookie base. If you want to cut down on sugar, consider using coconut sugar or a sugar substitute, but it may change the texture a bit.
Milk: This is for the glaze. Any milk works, including almond milk or oat milk if you need a non-dairy option. Use what you have on hand!
What’s the Best Way to Fold Raspberries into the Cookie Dough?
Folding in the raspberries is a delicate step but it’s key to keeping their shape. Start by gently adding the raspberries to your dough. Here’s how to do it:
- Use a spatula or wooden spoon, and scoop from the bottom of the bowl upwards.
- Turn the bowl slightly as you fold to evenly distribute the fruit.
- Be gentle! Overmixing can mash the raspberries, which can make the dough too wet.
This technique helps keep those lovely raspberry pieces whole for bursts of flavor in each bite!
Cottage Cheese Raspberry Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar, divided
- 1 cup small-curd cottage cheese
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup fresh raspberries (or frozen, thawed and drained)
- 1/2 cup powdered sugar (for dusting/glaze)
- 2 tablespoons milk (for glaze)
- 1/2 cup powdered sugar (for glaze)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 15-18 minutes to bake. Allow a little extra time for cooling and glazing, so plan for about 45 minutes in total before you can enjoy these delicious treats!
Step-by-Step Instructions:
1. Preheat the Oven
First things first! Preheat your oven to 350°F (175°C). While it’s heating up, grab a baking sheet and line it with parchment paper or a silicone baking mat to prevent sticking.
2. Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and half of the sugar (1/4 cup). This helps to evenly distribute the leavening agent for a nice rise!
3. Mix the Wet Ingredients
In a separate large bowl, combine the cottage cheese, egg, vanilla extract, and the remaining sugar (1/4 cup). Mix well until it’s all blended together — the cottage cheese adds a delightful creaminess!
4. Combine Wet and Dry Ingredients
Gradually add your dry ingredient mixture to the wet ingredients, stirring gently just until combined. Don’t worry if it’s a little lumpy; that’s normal!
5. Add Raspberries
Now comes the fun part! Gently fold in the fresh raspberries. Be careful not to mash them too much, as you want those beautiful bursts of berry in each cookie!
6. Scoop the Dough
Using a spoon or cookie scoop, drop about 2 tablespoons of dough onto your prepared baking sheet. Space them about 2 inches apart so they have room to spread.
7. Bake the Cookies
Pop the baking sheet into the preheated oven and bake for 15-18 minutes. Keep an eye on them until the edges just start to turn golden.
8. Cool the Cookies
When they’re done, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
9. Prepare the Glaze
While your cookies cool, whisk together the powdered sugar and milk in a small bowl until smooth. This will be your lovely glaze!
10. Drizzle the Glaze
Once the cookies are cooled, drizzle the icing over the tops generously. For an added touch, you can sift a light dusting of powdered sugar on top, if you like.
11. Serve and Enjoy!
Your soft and fruity cottage cheese raspberry cookies are now ready to enjoy! They taste wonderful with a cup of coffee or tea. Dive in and share these delightful goodies with family and friends, or keep them all for yourself!
Enjoy every bite of these delicious treats that are not only easy to make but are also bursting with flavor!
Can I Use Different Berries in This Recipe?
Absolutely! You can substitute raspberries with other berries like blueberries, blackberries, or even chopped strawberries. Just remember that different berries may have varying sweetness, so you might want to adjust the sugar slightly based on your preference.
What if I Don’t Have Cottage Cheese?
If you don’t have cottage cheese, you can substitute it with Greek yogurt. It will give a similar texture and moisture to the cookies, though the flavor may be a bit tangier. Just be sure to choose plain yogurt without added sugars!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. Just remember to allow them to sit out a bit to come to room temperature before enjoying!
Can I Freeze These Cookies?
Yes, you can freeze these cookies! Simply place cooled cookies in a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months. Thaw them at room temperature or warm them in the microwave for a few seconds before enjoying!
