Looking for farmers cheese cookies that are soft right out of the oven? This recipe is a lifesaver for busy bakers: one block of farmer’s cheese, a little butter and a few minutes are all it takes.
The result is tender little cookies that taste even better than fussy Linzer cookies. The dough does not stick, and kids enjoy working with it. In Slovakia, farmer’s cheese (tvaroh) is a favorite baking ingredient, and these cut-out hearts are a quick Christmas classic.
How do you make the best farmers cheese cookies?
Forget long kneading: an immersion blender makes the base. The farmer’s cheese forms a perfect emulsion with the butter and egg. Then just add the flour, cut out hearts and decorate them with a fork.
At a Glance
- Prep time: 10 min
- Baking time: 12 to 15 min
- Servings: 2 baking sheets (about 40 cookies)
- Difficulty: Easy
- Calories: about 55 kcal per cookie
- Trend: Quick Christmas cookies
Ingredients
(US cups and spoons, with metric in brackets)
- 7 oz (200 g) smooth farmer’s cheese (ideally the crumbly block kind)
- 1 2/3 cups (200 g) all-purpose flour
- 1/4 cup plus 1 tablespoon (60 g) granulated sugar
- 3 1/2 tablespoons (50 g) butter, softened
- 1 large egg
- 1 teaspoon baking powder
- 1 pinch salt
- Zest of 1/2 organic lemon
- Powdered sugar, for dusting
Instructions
- Blend the wet ingredients. Put the farmer’s cheese, egg, sugar and softened butter in a bowl. Blend everything with an immersion blender until smooth and creamy.
- Add the dry ingredients. Add the flour, baking powder, salt and lemon zest to the cream. Do not blend any more; quickly work it by hand into a soft, non-sticky dough.
- Roll out the dough. Transfer the dough to a floured surface. Roll it out to about 3/16 inch (4 to 5 mm) thick, not paper-thin.
- Cut out shapes. Cut out hearts or other Christmas shapes. Place them on a baking sheet lined with parchment paper, with small gaps between them.
- Add the fork pattern. Press gentle notches around the edge of each cookie with a fork. This gives the cookies a pretty, professional look.
- Bake until pale golden. Bake in a preheated oven at 350°F (180°C) for about 12 to 15 minutes. Watch them: they should stay light, with only the edges turning golden.
- Finish. While the cookies are still warm, dust them generously with powdered sugar, which will stick nicely to the surface.
Tips for Perfect Farmers Cheese Cookies
- The blender is key. Using an immersion blender in the first step breaks up the lumps of cheese. This makes the baked cookies much finer and more compact.
- Do not overwork the dough. Work in the flour quickly. If you knead the dough too long, the gluten develops and the cookies will turn out hard and rubbery.
Easy Variations
- Cinnamon: Add 1/2 teaspoon of ground cinnamon to the dough and leave out the lemon zest.
- Sandwich cookies: Cut out rounds, bake them and sandwich them together with tart red currant jam.
Frequently Asked Questions (FAQ)
Which cheese works best? Classic farmer’s cheese sold as a block works best. Tub-style cheese is too watery, so you would have to add more flour, which makes the cookies hard. If you cannot find farmer’s cheese, try dry-curd cottage cheese pressed through a sieve; very wet ricotta is not a good match.
How long do they stay soft? These cookies are soft right away. In an airtight container in a cool place they stay tender for about 5 to 7 days.
Can I make the dough ahead? Yes, the raw dough keeps in the refrigerator until the next day. Before rolling, let it warm up at room temperature for a little while.
Are they good for a cookie exchange or gifts? They are, since they stay soft for several days. Dust them with powdered sugar just before packing them in a tin.
This recipe shows that Christmas baking does not need expensive ingredients or hours of time. Serve the cookies with tea or tuck a few into a lunch box.
Recipe adapted by the We Cook With Love team.
Enjoy! Try more Christmas recipes from our kitchen.
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