Cottage Cheese Lemon Sugar (Printable)

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

# Components:

→ 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 lemon zest
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon pure vanilla extract

→ 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

# Directions:

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. Set aside.
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, until edges are set and centers remain 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 Advice:

01 -
  • These cookies stay impossibly soft for days because the cottage cheese keeps the crumb tender and moist in a way butter alone never could.
  • That bright lemon flavor feels like dessert that's actually good for you, even though it's absolutely indulgent.
02 -
  • Draining cottage cheese properly is non-negotiable—soggy dough makes cookies that spread too much and bake unevenly.
  • These cookies continue to soften as they cool, so taking them out when they look barely done is what keeps the centers tender and the edges defined.
03 -
  • A microplane zester changes everything—it gets you pure lemon oil without the bitter white pith that ruins the delicate flavor balance.
  • If your cottage cheese is extra wet, line a fine mesh strainer with cheesecloth and drain it for 30 minutes before using; this one step prevents spread and ensures even baking.
Return