Meyer Lemon Cottage Cheese Sugar Cookies

  • 2 sticks (8 ounces) unsalted butter, softened
  • 8 ounces small curd cottage cheese
  • 2¼ cups + 1 tablespoon all-purpose flour (plus more for rolling)
  • ½ teaspoon baking powder
  • ½ cup granulated sugar
  • zest from 1 Meyer lemon
  • 3-4 tablespoons Meyer lemon curd
  1. In a stand mixer or medium bowl, combine the butter and cottage cheese. Blend until smooth. Add in the flour and baking powder and mix until a soft dough forms.
  2. Turn the dough onto a lightly floured surface and gather into a ball. Wrap in plastic wrap and refrigerate at least 1 hour or overnight.
  3. After the dough is chilled, preheat the oven to 350ºF.
  4. Combine the granulated sugar and the lemon zest in a shallow dish. Rub the lemon into the sugar to release the oils. Stir to combine evenly.
  5. On a floured surface, roll the dough to ¼" thick. Cut into 2-1/2– to 3-inch rounds.
  6. Dip one side of the round into the lemon sugar. Place a ⅛- to ¼-sized dollop of lemon curd on one side of the sugared round. Fold over onto the curd and sugar and press lightly to hold in place.
  7. Then dip one half of the circle into the sugar. Fold over on the non-sugared side and press to seal. This should create a fanned quarter. Place the folded dough on a lined baking sheet. Repeat with remaining dough.
  8. Bake for 23-25 minutes, or until cookies start to turn golden brown. Remove from the baking sheet, breaking off any oozing lemon curd or crystallized lemon sugar from the edges and cool on a rack.
You can use large curd cottage cheese by pressing it through a sieve to remove large bits. For a smoother textured dough, you can also press the small curd cottage cheese through a sieve before adding to the butter.
Author: Shaina Olmanson
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Recipe by Food for My Family at