10 Trending Cottage Cheese Cookies TikTok Made Famous Overnight

You’ve seen cottage cheese on toast, in smoothies, even in pancakes. But cottage cheese cookies? TikTok turned these soft, tangy treats into an overnight sensation, and you’re about to join the trend.

Cottage cheese cookies give you tender crumbs, subtle tang, and a boost of protein. In this list, you’ll find 10 trending cottage cheese cookie recipes TikTok made famous overnight — from lemony classics to double chocolate decadence. Each recipe is home-baker friendly, with exact measurements, bake times, and serving tips.

Scroll for flavors you’ll crave: bright citrus, gooey chocolate, jam-stuffed thumbprints, and gluten-free options. You’ll learn how to shape dough, test for doneness, and keep cookies fresh. Pin your favorites, try one tonight, and taste why cottage cheese cookies are everywhere.

1. Classic Lemon Cottage Cheese Cookies

These Classic Lemon Cottage Cheese Cookies are bright, tender, and slightly tangy. The cottage cheese keeps the crumb moist and delicate. A light lemon glaze adds glossy sweetness and fresh citrus aroma.

They’re perfect for brunch, tea, or a spring cookie swap. You’ll love the soft texture and zingy finish. The scent of lemon and butter will fill your kitchen as they bake.

Prep time: 15 minutes | Cook time: 12–14 minutes | Yield: 18 cookies

Ingredients (for cottage cheese cookie dough)

• 1 cup small-curd cottage cheese, drained slightly
• 1/2 cup (113 g) unsalted butter, softened to room temperature
• 3/4 cup (150 g) granulated sugar
• 1 large egg, room temperature
• 1 tbsp fresh lemon zest (about 1–2 lemons)
• 2 tsp fresh lemon juice
• 1 tsp pure vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 2 tbsp milk (if needed for consistency)

Instructions (baking tips & doneness)

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment.
2. In a bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
3. Add the egg, lemon zest, lemon juice, and vanilla. Mix until combined.
4. Stir in the cottage cheese until evenly distributed. The mixture will look lumpy but cohesive.
5. Whisk together flour, baking powder, and salt. Gradually fold into wet ingredients.
6. If dough seems dry, add up to 2 tbsp milk. Dough should hold together but be soft.
7. Scoop 1 1/2 tbsp portions onto the sheet, spacing 2 inches apart. Flatten slightly with your fingers.
8. Bake 12–14 minutes, until edges are light golden and centers spring back gently.
9. Cool on the sheet 5 minutes, then transfer to a wire rack to cool completely.
10. When cool, drizzle with a simple glaze of 1 cup powdered sugar and 1–2 tbsp lemon juice. Let glaze set 15 minutes.

How to Serve It

Serve these on a white platter with extra lemon zest sprinkled on top. Garnish with thin lemon slices or candied lemon peel. Pair with Earl Grey tea or chilled prosecco for brunch. Store in an airtight container for 3 days at room temperature, or freeze baked cookies for up to 2 months. Make ahead by preparing dough and refrigerating for 24 hours before baking.

2. Chocolate Chip Cottage Cheese Cookies

These chocolate chip cottage cheese cookies blend soft, buttery dough with pockets of molten chocolate. Cottage cheese keeps them tender and slightly chewy. They’re familiar, comforting, and utterly snackable.

Great for lunchboxes, after-school treats, or a cozy movie night. You’ll notice a faint tang beneath that sweet, chocolatey hit. The edges crisp lightly while centers stay pillowy.

Prep time: 15 minutes | Cook time: 10–12 minutes | Yield: 24 cookies

Ingredients (chocolate chip cottage cheese cookies)

• 1 cup small-curd cottage cheese, drained
• 3/4 cup (170 g) unsalted butter, softened
• 3/4 cup (150 g) brown sugar, packed
• 1/4 cup (50 g) granulated sugar
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 1/2 cups semi-sweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Instructions (texture and timing)

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment.
2. Cream butter and both sugars until fluffy, about 2 minutes.
3. Add the egg and vanilla, mix until smooth.
4. Fold in cottage cheese; batter will appear slightly curdled.
5. Whisk flour, baking soda, and salt. Stir into wet mixture until just combined.
6. Fold in chocolate chips and walnuts if using.
7. Drop 2 tbsp scoops onto sheets, spacing 2 inches apart.
8. Bake 10–12 minutes, until edges set and centers look slightly soft.
9. Use the toothpick test; it should come out with a few moist crumbs, not raw batter.
10. Cool 5 minutes on the sheet, then move to a rack to cool completely.

How to Serve It

Plate with a dusting of cocoa powder or sea salt flakes for contrast. Serve with cold milk, coffee, or a scoop of vanilla ice cream. Store cooled cookies in an airtight container for 4 days. Freeze dough balls on a tray, then bag for quick bake-and-serve cookies later. These are perfect for bake sales or weekend treats.

3. Peanut Butter Cottage Cheese Cookies (TikTok Protein Favorite)

This peanut butter cottage cheese cookie combines creamy peanut butter with cottage cheese for a rich, protein-packed bite. The texture is soft with tender edges and a slight chew.

Ideal for quick breakfasts or gym snacks, they offer more satiety than a typical cookie. Fans of nutty flavors and soft cookies will love them.

Prep time: 10 minutes | Cook time: 10–12 minutes | Yield: 18 cookies

Ingredients (high-protein cottage cheese cookies)

• 3/4 cup small-curd cottage cheese, drained
• 1/2 cup creamy peanut butter, room temperature
• 1/2 cup (113 g) unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp fine salt
• 1/2 cup quick oats
• 2 tbsp honey (optional, for sheen)

Instructions (baking & cues)

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Cream butter, peanut butter, and brown sugar until smooth.
3. Add the egg, vanilla, and honey. Beat until combined.
4. Mix in cottage cheese until even.
5. Whisk flour, baking powder, salt, and oats. Fold into wet ingredients.
6. Chill dough 10 minutes if too soft for shaping.
7. Scoop 1 1/2 tbsp portions, roll into balls, and press lightly with a fork to create a crosshatch.
8. Bake 10–12 minutes, until edges are golden and centers set.
9. Let cool 5 minutes on the pan, transfer to rack to finish cooling.
10. Test doneness: edges firm, center slightly yielding.

How to Serve It

Top with a thin drizzle of melted peanut butter or a sprinkle of flaky sea salt. Serve with Greek yogurt or a smoothie for a protein-packed snack. Store in an airtight container for 3 days or freeze baked cookies for 2 months. Dough freezes well — thaw before baking.

4. Jam-Stuffed Cottage Cheese Thumbprints

These jam-stuffed cottage cheese thumbprints marry a tender cottage cheese dough with vibrant jam centers. The dough stays soft and crumbly, creating a lovely contrast with sticky fruit.

They’re festive for holidays or tea parties. Kids love the bright jam wells and adults love the delicate tang from cottage cheese.

Prep time: 20 minutes | Cook time: 12–14 minutes | Yield: 24 cookies

Ingredients (fruit-filled cottage cheese cookies)

• 1 cup small-curd cottage cheese, drained
• 3/4 cup (170 g) unsalted butter, softened
• 3/4 cup powdered sugar
• 1 large egg yolk, room temperature
• 1 tsp pure vanilla extract
• 2 cups (250 g) all-purpose flour
• 1/4 tsp fine sea salt
• 1/2 tsp baking powder
• 1/2 cup raspberry or apricot jam
• Zest of 1 lemon
• Optional: extra powdered sugar for dusting

Instructions (forming thumbprints)

1. Preheat oven to 350°F (175°C). Line baking sheets.
2. Beat butter and powdered sugar until light and creamy.
3. Mix in egg yolk, vanilla, and lemon zest.
4. Stir in cottage cheese until blended.
5. Combine flour, baking powder, and salt. Fold into wet mixture.
6. Roll dough into 1-inch balls. Place 2 inches apart.
7. Press center of each ball with your thumb to make an indentation.
8. Fill each well with 1/2 tsp jam.
9. Bake 12–14 minutes, until edges are lightly golden.
10. Cool on the sheet 5 minutes, transfer to a rack, dust with powdered sugar.

How to Serve It

Arrange on a tiered cookie stand with fresh berries and mint sprigs. Garnish with a light dusting of powdered sugar. Pair with chamomile tea or sparkling water with a lemon slice. Store in a single layer in an airtight tin for 3 days. Make ahead by filling and baking just before serving.

5. Oatmeal Raisin Cottage Cheese Cookies (Chewy & Rustic)

These oatmeal raisin cottage cheese cookies are chewy, rustic, and full of warm spices. Cottage cheese adds moisture and a subtle tang. Oats give texture and satisfying bite.

They’re cozy for chilly mornings or lunchboxes. If you love cinnamon and soft chew, these will be a new staple.

Prep time: 15 minutes | Cook time: 11–13 minutes | Yield: 20 cookies

Ingredients (oat cottage cheese cookies)

• 3/4 cup small-curd cottage cheese, drained
• 1/2 cup (113 g) unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 cup old-fashioned rolled oats
• 1 1/4 cups (156 g) all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 3/4 cup raisins

Instructions (chewy texture tips)

1. Preheat oven to 350°F (175°C). Line cookie sheets.
2. Cream butter and both sugars until smooth.
3. Beat in egg and vanilla, then fold in cottage cheese.
4. Mix oats, flour, cinnamon, baking soda, and salt in another bowl.
5. Stir dry mix into wet ingredients until just combined.
6. Fold in raisins evenly.
7. Drop 2 tbsp scoops onto sheets and flatten slightly.
8. Bake 11–13 minutes, until edges are golden and centers set.
9. Let rest on sheet 5 minutes, then transfer to rack to cool.
10. Cookies will firm up as they cool; centers remain chewy.

How to Serve It

Serve warm with a pat of butter or cream cheese. Garnish with extra oats or a cinnamon dusting. Pair with hot coffee or chai. Store in an airtight container for 4 days. Freeze baked cookies or dough balls for later baking.

6. Matcha Cottage Cheese Cookies (Green Tea Delight)

Matcha cottage cheese cookies balance earthy green tea with tender, creamy dough. Cottage cheese softens the crumb while matcha adds vegetal, slightly bitter notes.

They’re elegant for afternoon tea or a refined cookie box. Fans of green tea treats will love the subtle color and gentle flavor.

Prep time: 15 minutes | Cook time: 10–12 minutes | Yield: 18 cookies

Ingredients (matcha-flavored cottage cheese cookies)

• 3/4 cup small-curd cottage cheese, drained
• 1/2 cup (113 g) unsalted butter, softened
• 2/3 cup (135 g) granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 2 tbsp culinary matcha powder, sifted
• 1 3/4 cups (220 g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1/4 cup white chocolate chips (optional)

Instructions (color and flavor)

1. Preheat oven to 350°F (175°C). Line baking sheets.
2. Cream butter and sugar until light.
3. Add egg and vanilla, mixing until smooth.
4. Stir in cottage cheese until combined.
5. Whisk flour, matcha, baking powder, and salt. Fold into wet mix.
6. Add white chocolate chips if using.
7. Scoop 1 1/2 tbsp portions and place on sheets.
8. Bake 10–12 minutes, until edges set and centers spring back.
9. Cool on sheet 5 minutes, then on a rack.
10. For an extra matcha hit, dust lightly with sifted matcha.

How to Serve It

Serve on a slate board with a ceramic teapot of green tea. Garnish with lemon peel for contrast. Pair with matcha latte or jasmine tea. Keep in an airtight container for 3 days. Make dough ahead and chill 24 hours for deeper flavor.

7. Blueberry Cottage Cheese Cookies (Summer-Fresh Cottage Cheese Cookies)

Blueberry cottage cheese cookies are soft, fruity, and lightly sweet. Fresh blueberries burst in the oven, releasing juicy pockets. Cottage cheese keeps the centers tender and moist.

They’re perfect for picnics, summer brunches, or a bright snack. The aroma of warm berries and butter will make you smile.

Prep time: 15 minutes | Cook time: 12–14 minutes | Yield: 20 cookies

Ingredients (berry cottage cheese cookies)

• 3/4 cup small-curd cottage cheese, drained
• 1/2 cup (113 g) unsalted butter, softened
• 2/3 cup (135 g) granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1 cup fresh blueberries
• 1 tbsp lemon zest
• Optional: coarse sugar for sprinkling

Instructions (keeping berries intact)

1. Preheat oven to 350°F (175°C). Line two sheets.
2. Cream butter and sugar until pale.
3. Add egg and vanilla, then stir in cottage cheese.
4. Whisk flour, baking powder, and salt. Fold into wet mix.
5. Gently fold in blueberries and lemon zest to avoid breaking berries.
6. Scoop 2 tbsp mounds onto sheets and flatten slightly.
7. Sprinkle with coarse sugar if desired.
8. Bake 12–14 minutes, until edges are golden and centers set.
9. Cool on sheet 5 minutes then transfer to rack.
10. Check doneness: edges firm, centers slightly soft.

How to Serve It

Serve warm with a smear of softened cream cheese or a dollop of whipped cream. Garnish with extra berries and lemon zest. Pair with iced tea or a light white wine for adults. Store in a single layer in the fridge up to 4 days to preserve berries. Freeze baked cookies for longer storage.

8. Double Chocolate Cottage Cheese Cookies

For serious chocolate lovers, these double chocolate cottage cheese cookies are rich and fudgy. Cocoa in the dough and chocolate chunks make each bite indulgent. Cottage cheese lends softness and a fine crumb.

They’re great for dessert trays or chocolate-themed parties. Expect warm, intense chocolate aroma when they come from the oven.

Prep time: 15 minutes | Cook time: 10–12 minutes | Yield: 18 cookies

Ingredients (chocolate cottage cheese cookies)

• 3/4 cup small-curd cottage cheese, drained
• 1/2 cup (113 g) unsalted butter, softened
• 3/4 cup (150 g) brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 large egg, room temperature
• 2 tsp vanilla extract
• 1/2 cup unsweetened cocoa powder, sifted
• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking soda
• 1/4 tsp fine salt
• 1 cup bittersweet chocolate chunks

Instructions (rich & fudgy)

1. Preheat oven to 350°F (175°C). Line two baking sheets.
2. Cream butter and both sugars until fluffy.
3. Add egg and vanilla, mixing well.
4. Stir in cottage cheese until evenly combined.
5. Whisk cocoa, flour, baking soda, and salt. Fold into wet mix.
6. Fold in chocolate chunks.
7. Scoop 2 tbsp mounds onto sheets, flatten slightly.
8. Bake 10–12 minutes, until edges set and centers are just soft.
9. Cool 5 minutes on the sheet, then transfer to rack.
10. Optional: drizzle with melted chocolate after cooling.

How to Serve It

Serve with espresso or a cold glass of milk. Garnish with a sprinkle of sea salt or cocoa powder. Store in an airtight container for up to 4 days. For a glossy finish, warm a ganache and drizzle over cooled cookies. Freeze for longer storage.

9. Cinnamon Sugar Cottage Cheese Snickerdoodles (Cottage Cheese Cookies with a Twist)

These cinnamon sugar cottage cheese snickerdoodles offer a familiar cinnamon kiss with the soft, tangy twist of cottage cheese. They crisp slightly around the edges and stay pillowy inside.

Perfect for cozy nights and holiday platters. The cinnamon aroma makes the kitchen feel instantly comforting.

Prep time: 15 minutes | Cook time: 10–12 minutes | Yield: 20 cookies

Ingredients (snickerdoodle cottage cheese cookies)

• 3/4 cup small-curd cottage cheese, drained
• 1/2 cup (113 g) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 3/4 cups (220 g) all-purpose flour
• 1 1/2 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp fine salt
• 2 tbsp ground cinnamon (for rolling)
• 2 tbsp granulated sugar (for rolling)

Instructions (rolling & bake cues)

1. Preheat oven to 375°F (190°C). Line baking sheets.
2. Cream butter and sugar until smooth.
3. Add egg and vanilla, mixing until combined.
4. Stir in cottage cheese until blended.
5. Whisk flour, cream of tartar, baking soda, and salt. Fold into wet mix.
6. Combine cinnamon and 2 tbsp sugar in a small bowl.
7. Roll dough into 1-inch balls, then roll in cinnamon-sugar.
8. Place 2 inches apart and flatten slightly.
9. Bake 10–12 minutes, until edges set and tops cracked.
10. Cool on sheet 5 minutes, then transfer to rack.

How to Serve It

Serve warm dusted with extra cinnamon-sugar. Pair with cider or a latte. Store in an airtight container for 3 days, or freeze baked cookies for longer. Make dough ahead and refrigerate for 24 hours to intensify flavors.

10. Orange Almond Cottage Cheese Cookies

Orange almond cottage cheese cookies are fragrant, nutty, and bright. The orange zest cuts through the buttery base while almonds add crunch. Cottage cheese keeps them tender.

They’re great for brunch spreads or gifting. You’ll notice a citrusy perfume with every bite.

Prep time: 15 minutes | Cook time: 12–14 minutes | Yield: 20 cookies

Ingredients (citrus cottage cheese cookies)

• 3/4 cup small-curd cottage cheese, drained
• 1/2 cup (113 g) unsalted butter, softened
• 2/3 cup (135 g) granulated sugar
• 1 large egg, room temperature
• 1 1/2 tsp orange zest (from 1 large orange)
• 1 tsp vanilla extract
• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup slivered almonds, plus extra for garnish
• 2 tbsp orange juice (if needed)

Instructions (bright citrus notes)

1. Preheat oven to 350°F (175°C). Line baking sheets.
2. Cream butter and sugar until light.
3. Add egg, orange zest, and vanilla; mix well.
4. Stir in cottage cheese until blended.
5. Whisk flour, baking powder, and salt. Fold into wet mix.
6. Fold in slivered almonds gently.
7. If dough feels dry, add 1–2 tbsp orange juice to bring it together.
8. Scoop 1 1/2 tbsp onto sheets and press a few almond slivers on top.
9. Bake 12–14 minutes, until edges are golden and centers spring back.
10. Cool on sheet 5 minutes, then transfer to a rack.

How to Serve It

Serve with thin orange slices or a drizzle of orange glaze. Garnish with toasted almonds for crunch. Pair with green tea or sparkling water with citrus. Store in an airtight container for 3 days. Dough freezes well for future baking.

You just explored 10 trending cottage cheese cookies TikTok made famous overnight, from citrusy and bright to rich and chocolatey. There’s a cottage cheese cookie here for every mood and occasion, whether you want a light brunch treat or a fudgy dessert.

Try one recipe tonight, save this collection to your Pinterest boards, and share the ones you love with friends or family. Which flavor are you baking first — lemon, chocolate, or blueberry? I can’t wait to hear which recipe becomes your new favorite.