How to Make Cottage Cheese Cookies Crispy on the Outside

You love the soft tang of cottage cheese cookies but hate when they stay soft all the way through. You want cookies with tender centers and that satisfying crunch on the outside. This guide on how to make cottage cheese cookies crispy on the outside gives you exact ingredients, simple prep tricks, and oven timing so you get crisp edges every time. Try these tips and you'll see—and taste—the difference.

What You'll Need for Crispy Cottage Cheese Cookies

• Ingredients

  • 1 cup (225 g) cottage cheese, well-drained
  • 1/2 cup (115 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1 large egg
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • Coarse sugar for sprinkling (optional)

• Tools

  • Food processor or fine sieve
  • Baking sheet, parchment paper or silicone mat
  • Cookie scoop or spoon
  • Cooling rack

Preparing Your Ingredients for Crisp Edges

Start by removing excess moisture from the cottage cheese. Drain in a fine mesh sieve for 20–30 minutes, then pat dry with a paper towel. For an extra-dry texture, pulse the drained cottage cheese in a food processor until smooth—this reduces lumps and prevents sogginess.

Mix dry ingredients—1 1/2 cups flour, 1 tablespoon cornstarch, 1/2 teaspoon baking powder, and a pinch of salt—so the cornstarch can absorb leftover moisture. Chilling the butter and the dough helps control spread and create crisp edges.

Step-by-Step Instructions: How to Make Cottage Cheese Cookies Crispy on the Outside

1. Preheat oven to 375°F (190°C). If using convection, reduce temperature by 20°F (10–15°C).
2. Cream 1/2 cup butter with 3/4 cup sugar until light and pale (about 2–3 minutes).
3. Add 1 large egg, then stir in the processed, drained cottage cheese.
4. Fold in dry ingredients until just combined—don’t overmix.
5. Chill dough for 30–60 minutes. This firms the butter and limits spread.
6. Scoop dough into 1.5 tablespoon portions, then flatten each ball to a 0.5-inch thick disc.
7. Place on a parchment-lined sheet, 2 inches apart. Sprinkle tops with coarse sugar for extra crunch.
8. Bake 10–12 minutes, until edges are golden brown but centers still slightly soft.
9. Transfer to a cooling rack immediately—this stops steam from softening the bottoms.

Tips:

• Flattening the dough before baking encourages edge crunch.
• Cornstarch helps absorb moisture for crispness.
• For extra crunch, brush tops lightly with melted butter and sprinkle coarse sugar before baking.

Troubleshooting Common Issues + Serving and Storage Tips

Problem: Cookies stay soft or soggy.

• Fix: Drain the cottage cheese longer; add 1–2 teaspoons extra cornstarch; bake a few minutes longer.

Problem: Cookies spread too thin.

• Fix: Chill dough longer and make sure butter is firm, not melted. Use a colder baking sheet.

Serving and storage:

• Store cooled cookies in an airtight container at room temperature up to 3 days.
• To re-crisp, warm cookies on a baking sheet at 300°F (150°C) for 4–6 minutes, then cool on a rack.
• Dough balls freeze well—freeze on a tray, then transfer to a bag. Bake from frozen, adding 2–3 minutes to bake time.

You now know how to make cottage cheese cookies crispy on the outside without sacrificing a tender center. Pin this guide for your next baking session and try the chilling plus cornstarch trick first—it's the quickest win. Which tip will you try first? Save this for later and share with friends who love cookies!