Latvian Cottage Cheese Cookies (Biezpiena Cepumi)
These traditional Latvian Cottage Cheese Cookies (Biezpiena Cepumi) are light, crumbly, and delicately sweet. Made with just five simple ingredients, they're an easy homemade cookie perfect for dessert tables, afternoon tea, holiday cookie trays, or everyday snacking.
Equipment
- mixing bowl
- fine mesh sieve
- Rolling Pin
- 5 cm round cookie cutter or glass
- baking tray
- parchment paper
- wire cooling rack
Ingredients
- 250 g softened unsalted butter
- 250 g full-fat cottage cheese
- 400 g all-purpose flour
- 1 tsp baking powder
- 1 pinch salt
- 1/2 cup granulated sugar for coating
Instructions
- Combine the softened butter and cottage cheese in a bowl and mix until smooth and evenly blended.
- Sift together the flour, baking powder, and salt. Add to the butter mixture and knead until a smooth dough forms, adding a little extra flour only if necessary.
- Shape the dough into a ball, cover, and refrigerate for 30 to 45 minutes.
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- Roll the dough to about 3–5 mm thick and cut into 5 cm circles.
- Dip one side of each dough circle into sugar, fold in half with the sugared side inside, dip again, fold into quarters, coat one side with sugar, and place on the baking tray with the sugar side facing up.
- Bake for 20 to 25 minutes until lightly golden. Cool for several minutes on the baking tray before transferring to a wire rack.
Notes
Use softened butter and well-drained full-fat cottage cheese for the best texture. Chill the dough for 30–45 minutes before rolling. Do not overbake—the cookies should remain lightly golden. Store in an airtight container for up to 5 days or freeze for up to 2 months. For extra flavor, add lemon zest, vanilla, cardamom, or coat with cinnamon sugar.