Cottage Cheese Protein Red Velvet Crinkle Cookies

Red velvet desserts always catch my eye, especially when they have that classic powdered sugar finish. I wanted to make a version that tasted just as rich but offered a little more nutrition.

That is how these cottage cheese protein red velvet crinkle cookies came to life. They give you the deep cocoa taste you expect, and they are also a high protein treat.

The secret is using blended cottage cheese right in the wet mixture. It creates a soft and tender crumb, so the cookies stay moist for days instead of drying out.

No one will ever guess there is cottage cheese hidden in the dough. All they will notice is how fudgy and delicious each bite is.

Just be sure to chill the dough before rolling so you get those dramatic cracks across the top as they bake.

Why I Love This Recipe

High in Protein – Blending cottage cheese and protein powder into the dough gives you a treat that easily supports your daily goals.

Fudgy Centers – Blended cottage cheese adds incredible moisture, keeping the middle of every cookie extra soft, rich, and tender.

Classic Red Velvet Flavor – You get the perfect balance of subtle cocoa and sweet vanilla in every single bite.

Bakery Style Look – Rolling the dough in two sugars creates a stunning snowy crackle over the bright red centers.

The Ingredients

For the Cookies

• 1/2 cup Full Fat Cottage Cheese
• 1/4 cup Unsalted Butter, Melted
• 3/4 cup Granulated Sugar
• 1 Large Egg
• 1 tsp Vanilla Extract
• 2 tsp Red Gel Food Coloring
• 1 1/2 cups All-Purpose Flour
• 1/2 cup Vanilla Protein Powder (Whey Casein Blend)
• 2 tbsp Unsweetened Cocoa Powder
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 cup White Chocolate Chips

For Rolling

• 1/3 cup Granulated Sugar
• 1/2 cup Powdered Sugar

How to Make This Recipe

Step 1

Blend the cottage cheese until completely smooth. In a large bowl, whisk the blended cottage cheese, melted butter, sugar, egg, vanilla and red gel food coloring until glossy and deep red.

Step 2

In a separate bowl, whisk the flour, protein powder, cocoa powder, baking powder and salt. Stir into the wet mixture until combined, then fold in the white chocolate chips.

Step 3

Cover the bowl and chill the dough for 1 hour, until firm enough to roll. This step is what gives the cookies their thick, fudgy centers and dramatic crinkles.

Step 4

Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Place the granulated sugar and powdered sugar in 2 separate shallow bowls.

Step 5

Scoop the dough into 1 1/2 tablespoon balls. Roll each ball first in the granulated sugar, then generously in the powdered sugar, and place 2 inches apart on the baking sheets.

Step 6

Bake for 10 to 12 minutes, until the tops are cracked and the edges are set. The centers should still look slightly soft.

Step 7

Cool on the baking sheets for 5 minutes, then move to a wire rack to cool completely.

Quick Tips

Stick With a Whey-Casein Blend

I recommend sticking strictly to a whey-casein blend rather than using pure whey isolate.

Pure whey tends to dry out quickly in the oven and can make your cookies feel tough or rubbery.

Casein absorbs liquid much better and locks in moisture, giving you a soft, fudgy bite while still delivering all the extra protein benefits.

Blend the Cottage Cheese Completely Smooth

You will get the best results if you run your cottage cheese through a small blender or food processor until it is silky smooth.

Any small curds left behind will create white specks in your red velvet dough that melt into soggy spots while baking.

Taking an extra minute to blend it makes the texture light and helps it mix seamlessly with the melted butter.

Do Not Skip the Granulated Sugar Layer

My favorite trick for picture-perfect crinkle cookies is rolling each dough ball in granulated sugar before the powdered sugar.

Cottage cheese dough naturally holds more moisture than standard cookie dough, which can easily melt the powdered sugar into the surface.

The regular sugar creates a barrier that keeps the powdered sugar bright white so your cracks really pop.

More Favorites

• Cottage Cheese Protein Birthday Cake Cookies
• Cottage Cheese Protein Mocha Cookies
• Cottage Cheese Protein Red Velvet Pancakes
• Cottage Cheese Protein Snickerdoodles
• Cottage Cheese Protein Vanilla Sprinkle Cookies

Quick Answers

Can I use pure whey protein instead of a whey-casein blend?

It is best to stick with a whey-casein blend because pure whey tends to dry out during baking and make cookies rubbery.

Casein absorbs liquid more slowly, which keeps these treats soft and chewy while delivering a wonderful protein boost.