If I could make only one dessert for my family forever, it would be cookies. They can easily finish a batch in an afternoon—true cookie lovers. These Blueberry Cottage Cheese Cookies were an instant hit.
I didn’t tell the kids about the cottage cheese at first. I love cottage cheese and have been trying to introduce it to them, so I snuck it into the cookies as a gentle first step. Besides adding calcium and other dairy nutrients, the cottage cheese made the cookies delicate and flaky, with a texture that reminded me of pie dough. No one noticed the swap and everyone enjoyed the result.
I’ve worked with and enjoyed Shamrock Farms products for years. When they asked me to create a recipe using one of their dairy items, I was excited to collaborate. Using cottage cheese in baked goods is a simple way to boost nutrition while keeping flavor and texture excellent.
These cookies are baked in a 24-count mini muffin pan, making them small, portable, and perfect for lunchboxes or a coffee break. The cookie base itself doesn’t require added sugar—the blueberry jam provides the sweet fruit flavor—so the recipe feels lighter than many traditional cookies. For best results, use a good-quality blueberry jam (not jelly) with visible fruit pieces; it makes a noticeable difference in both texture and taste.
Blueberry Cottage Cheese Cookies
24 cookies
20 minutes
20 minutes
1 hour
1 hour 40 minutes
These blueberry cottage cheese cookies are delicious with a cup of coffee. They’re baked in a mini muffin pan, so they’re easy to pack into meal prep lunchboxes.
Ingredients
- 1 cup flour
- 4 oz butter, cold and cut into cubes
- 1/2 cup cottage cheese
- 1/4 tsp vanilla extract
- 1 jar blueberry jam
- 1 cup confectioner’s sugar
- 1 tsp coconut extract
- 2 tbsp almond milk, or other milk (you may need up to 4 tbsp)
- shredded sweetened coconut, optional
Instructions
- In a food processor, pulse the flour and cold butter until small pea-sized pieces remain. Add vanilla and cottage cheese and process until a dough ball forms, similar to pie crust. Turn the dough onto plastic wrap, flatten into a disc, wrap tightly, and refrigerate for 1 hour (or up to several days).
- Preheat the oven to 350°F. Generously spray a 24-count mini muffin pan with non-stick cooking spray.
- Roll the chilled dough into a square or rectangle about 1/4 inch thick. Trim the edges to make clean lines, then cut into 24 small rectangles. Transfer the pieces into the mini muffin pan and gently press the dough into each cup.
- Spoon about 1 teaspoon of blueberry jam into the center of each cookie. Bake for 20–25 minutes, or until the cookies begin to turn golden at the edges. Let them cool in the pan for 5 minutes before transferring to a cooling rack to cool completely.
- When cooled, mix the confectioner’s sugar and coconut extract in a small bowl. Gradually add milk until the glaze reaches a drizzleable consistency (likely 2–4 tablespoons). Drizzle the glaze over the cookies—if it’s too thick, add more milk; if too thin, add a little more sugar.
- Optionally, sprinkle shredded sweetened coconut on top for extra texture and flavor.
- © Around My Family Table
Nutrition Information:
Yield: 12
Serving Size: 2 cookies
Amount Per Serving:
Calories: 199Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 126mgCarbohydrates: 23gFiber: 1gSugar: 13gProtein: 3g
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Disclaimer: This post is part of my relationship with Shamrock Farms. The recipe, images, and opinions are my own.