These Cottage Cheese Raspberry Cookies are soft, chewy, and packed with juicy raspberry bits. They are a delightful treat that’s also a bit different, thanks to the cottage cheese which adds a nice texture!
Whenever I make these cookies, they disappear fast. I love pairing them with a cup of tea! And let’s be real, sneaking a few right off the baking sheet is the best part. 😄
Key Ingredients & Substitutions
Cottage Cheese: This is key to making the cookies soft and moist. If you prefer, you can use ricotta cheese instead, which provides a similar creamy texture. Make sure to drain either option well!
Raspberries: Fresh raspberries are ideal for their sweet-tart flavor. If they’re out of season, frozen raspberries work too. Just ensure they are thawed and drained to prevent too much moisture in the batter.
Butter: Since this recipe calls for softened butter, it blends well and creates a nice texture. For a dairy-free option, you can use coconut oil or a vegan butter substitute.
Sugar: If you want a slightly healthier twist, consider using coconut sugar or a sugar substitute like stevia. It may change the flavor a bit but still works well in the recipe!
How Do I Gently Fold in Raspberries Without Breaking Them?
Folding in raspberries is a delicate process! You want to keep them intact for that burst of flavor in each cookie. Here’s how to do it:
- After mixing the wet and dry ingredients, add the raspberries to the bowl.
- Using a spatula, slide it under the mixture and lift it over the raspberries.
- Turn the bowl slightly and repeat the motion. This helps combine everything without mashing the fruit.
Take your time with this step, and you’ll have lovely little raspberry pockets in each cookie!
How to Make Cottage Cheese Raspberry Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup cottage cheese (well-drained)
- 1/2 teaspoon vanilla extract
- 1 cup fresh raspberries (or frozen, thawed and drained)
- 1/2 cup powdered sugar (for glaze)
- 1 tablespoon milk or lemon juice (for glaze)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 15-18 minutes to bake. Be sure to set aside extra time for cooling and decorating with glaze. All in all, you’re looking at around 45 minutes before you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Sheet:
First, preheat your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps ensure that your dry ingredients are well mixed before adding them to the batter.
3. Cream Butter and Sugar:
In a large bowl, cream the softened butter and granulated sugar together using a hand mixer or a wooden spoon. Keep mixing until it’s light and fluffy, as this will give your cookies a nice, airy texture.
4. Add Wet Ingredients:
Beat in the egg, and then stir in the well-drained cottage cheese and vanilla extract until everything is well combined.
5. Combine Dry and Wet Mixtures:
Gradually add the dry flour mixture to your wet ingredients, stirring gently just until everything is incorporated. Be careful not to overmix, as this can make the cookies tough.
6. Fold in Raspberries:
Now comes the fun part! Gently fold in the fresh (or thawed) raspberries into the dough. Take your time with this step so you don’t break the berries too much—they’ll add lovely bursts of flavor!
7. Scoop the Dough:
Using a spoon or cookie scoop, drop spoonfuls of the dough onto your prepared baking sheet, making sure to leave about 2 inches of space between each cookie.
8. Bake the Cookies:
Place your baking sheet in the preheated oven and bake for 15-18 minutes. You’ll know they’re ready when the edges are golden, and the cookies have set in the center.
9. Cooling Time:
After baking, let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up a bit before transferring them to a wire rack to cool completely.
10. Make the Glaze:
While the cookies are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and milk (or lemon juice) until smooth. Adjust the consistency if necessary by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze!
11. Drizzle and Enjoy:
Once your cookies are fully cooled, drizzle the glaze over the top. You can let it set for a few minutes before serving. Enjoy your cookies with a warm cup of tea or coffee!
These Cottage Cheese Raspberry Cookies will surely be a hit! Happy baking!
Can I Use Low-Fat Cottage Cheese in This Recipe?
Yes, low-fat cottage cheese will work just fine! It will still provide the moisture needed for the cookies while keeping them lighter in fat. Just ensure it’s well-drained for the best texture.
What Should I Do If My Dough is Too Sticky?
If your dough feels too sticky, you can add a bit more flour, a tablespoon at a time, until it reaches a manageable consistency. Just be careful not to add too much, as it can affect the texture of the cookies!
How Do I Store Leftovers?
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, but they are best enjoyed fresh!
Can I Use Other Fruits Instead of Raspberries?
Absolutely! Feel free to substitute with blueberries, chopped strawberries, or even diced peaches. Just make sure to adjust the sweetness if using a different fruit that may be sweeter or tarter than raspberries!