cottage cheese crinkle cookies
This wonderful cookie is a chocolate-y, fudge-y and oh so tasty treat made with Belfonte Cottage Cheese!
1⁄3 cup (73g) unsalted butter, room temperature
1⁄4 cup (53g) granulated sugar
1⁄2 cup (120g) light brown sugar
1⁄2 cup (120g) Belfonte cottage cheese, room temperature
1 large egg (50g), room temperature
1 teaspoon pure vanilla extract
1 1⁄3 cup (187g) all purpose flour
1⁄3 cup (27g) cocoa powder
1⁄2 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
1⁄2 cup (60g) powdered sugar
In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat room temperature butter, granulated sugar, and light brown sugar together on medium speed until smooth. This should be about 2 minutes of mixing.
Add room temperature Belfonte cottage cheese, a room temperature egg, and vanilla extract to the batter. Beat on medium speed until fully combined throughout.
Pour flour, cocoa powder, baking powder, baking soda, and salt and beat on low speed until smooth.
Divide the dough into 1 1⁄2 tablespoon balls (about 35g) and roll each ball in powdered sugar until fully coated. Place the balls at least 2 inches apart on your baking sheet.
Bake the cookies for 8-11 minutes or until the tops are cracked, edges are just slightly firm, and centers are soft. Allow the cookies to cool for about 5 minutes on the pan before transferring to a cooling rack or plate to finish cooling.
Store the cookies tightly covered, in an airtight container, or individually wrapped at room temperature for up to 4 days or in the freezer for up to 4 months.