Cottage Cheese Protein Coffee Cake Cookies
Experience classic coffee cake flavor in tender, sweet cookies. They make a delightful, cozy treat everyone will love.
Ingredients
For the Crumb Topping
- 1/2 cup All-Purpose Flour
- 1/3 cup Brown Sugar
- 1 tsp Ground Cinnamon
- 3 tbsp Unsalted Butter, Melted
For the Cookies
- 1/2 cup Full Fat Cottage Cheese
- 1/4 cup Unsalted Butter, Softened
- 1/2 cup Granulated Sugar
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- 1 1/4 cups All-Purpose Flour
- 1/2 cup Vanilla Protein Powder (Whey Casein Blend)
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
For the Cinnamon Swirl
- 2 tbsp Brown Sugar
- 1 1/2 tsp Ground Cinnamon
For the Glaze
- 1/2 cup Powdered Sugar
- 1 tbsp Milk
Equipment
- blender
- electric mixer
Instructions
- In a small bowl, stir the flour, brown sugar and cinnamon for the crumb topping, then drizzle in the melted butter and mix with a fork until large clumps form. Chill while you make the dough.
- Blend the cottage cheese until completely smooth. In a large bowl, beat the softened butter and sugar for 2 minutes, then beat in the blended cottage cheese, egg yolk and vanilla until creamy.
- Add the flour, protein powder, baking powder, baking soda and salt, and mix until a soft dough forms. Mix the brown sugar and cinnamon for the swirl, sprinkle it over the dough and fold just 2 or 3 times to create streaks. Cover and chill the dough for 20 minutes while the oven preheats to 350°F.
- Line 2 baking sheets with parchment paper. Scoop the dough into 14 balls, about 2 tablespoons each, and flatten into 3/4 inch thick disks. Press a generous amount of crumb topping onto each cookie so it sticks well.
- Bake for 12 to 14 minutes, until the edges are lightly golden and the crumb topping is set. Cool completely on a wire rack.
- Whisk the powdered sugar and milk until smooth and drizzle over the cooled cookies. Let the glaze set for 15 minutes before serving.
Nutrition
Serving: 1servingCalories: 207kcalCarbohydrates: 31gProtein: 5gFat: 7g