Description
A delightful twist on the classic snickerdoodle cookie, featuring a soft and chewy texture with a delicious cinnamon-sugar coating.
Ingredients
Scale
- 1 cup cottage cheese, full-fat or low-fat
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Beat together the cottage cheese, softened butter, and 1 cup of sugar until smooth.
- Add the egg and vanilla extract and blend until fully combined.
- Whisk together the flour, cream of tartar, baking soda, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Mix 1/4 cup sugar and 2 teaspoons cinnamon in a small bowl for coating.
- Scoop tablespoon-sized portions of dough, roll into balls, and coat in the cinnamon sugar mixture.
- Place the cookie balls on prepared baking sheets, spacing them 2 inches apart.
- Bake for 11 to 13 minutes, until edges are set and tops appear dry.
- Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a firmer texture, add a bit more flour or bake slightly longer. Full-fat cottage cheese provides a richer flavor, but low-fat is also acceptable.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg