Chocolate Cottage Cheese Crinkle Cookies

December is almost over and I realize that I haven't blogged much this month.  Lots of things were in my plate, few were accomplished and few more to go.  When I sat to jot down something, I had this scarcity of words, this might be the writer's block......hmm..could have found some time for my little blog...did I ignore you totally...still pondering to find the answers...

Christmas season cannot pass by without baking cookies.  In fact I had been on a baking spree, tried some cookie recipes, baked cakes, loaf etc.  I know I should have clicked some pics, but I was busy making some homemade gifts for our relatives and friends.  I also even tried my hand at wine making too :).  Keep your fingers crossed, they might appear on the blog sooner or later :)

It was beginning of December, my hubby and kids picked up a book on cookies especially for me from the library with the notion that 'Mommy' would bake lots of cookies from there.  I was really interested in something unique or different and picked this Cottage Cheese Chocolate Crinkle cookies recipe.  It was a wise choice.  When I made it for the first time, it dissipated into thin air within an hour.  This recipe is a sure keeper for my family.  The cookie is crusty outside and soft inside and chocolaty enough to please the kids.

Yields - 20 cookies

3/4 cup - all purpose flour
1/4 cup - cocoa powder
3/4 cup - sugar
1/4 tsp - salt
1/2 tsp - baking powder
6 tbsp - soft butter
1 - egg
1 tsp - vanilla extract
1/2 cup - cottage cheese (small/big curd)
1 cup or more - sifted confectioners sugar

  • Pre-heat oven to 375 °F.
  • Sift the flour, cocoa powder, salt and baking powder into a bowl and keep it aside.
  • Beat the soften butter, sugar and egg till creamy with wire whisk. 
  • Add vanilla extract and cottage cheese to the egg mixture and beat well.
  • Now incorporate the dry ingredients using a wooden spoon or rubber spatula till it forms a loose dough.  Cover the bowl and refrigerate the dough for at least 3 hours.
  • Using a cookie dough scoop (1.5 tbsp), take enough dough and shaped into a ball and roll it in the bowl of powdered sugar.  Place them on a baking sheet lined with parchment paper and bake for 10 - 12 minutes.
  • Transfer the cookies to a wire rack to cool completely.
  • Store them in airtight container.
  • There is no need to drain the water from the cottage cheese.
  • These cookies remain soft and delicious for one week when stored in air tight containers.
  • These cookies are super moist and you won't even taste the cottage cheese in it.

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