“Rosettes” Cottage Cheese Cookies

Delicate, buttery, and lightly sweet, these Rosette Cookies are as beautiful as they are delicious.

The dough is soft and smooth thanks to cottage cheese and butter, and when shaped into tiny roses, each cookie becomes a lovely little edible flower.

They bake up golden on the edges and tender inside — perfect for spring tea time, celebrations, or simply a charming baking activity.

Despite their elegant appearance, the process is simple and satisfying: cut circles, overlap them, roll, slice — and the rosettes bloom right in your hands.

Why You’ll Love These Rosette Cookies

These cookies are soft, fragrant, and gently sweet — not heavy and not overly sugary.

Shaping the rosettes is surprisingly easy and makes the cookies look like a bakery-style treat.

The dough is forgiving, rolls smoothly, and holds its shape beautifully during baking.

Perfect for spring gatherings, Mother’s Day themes, floral activities, and creative baking moments.

Ingredients:

1 egg yolk
250 g cottage cheese
½ cup sugar
1 teaspoon vanilla sugar
pinch of salt
7 tablespoons (100 g) soft butter
2¼ cups flour (approximately)
1 teaspoon baking powder
powdered sugar for dusting

Creative Process

Prepare the dough base.

In a mixing bowl, separate the egg yolk.

Add the cottage cheese, sugar, vanilla sugar, salt, and soft butter. Mix until smooth and well combined.

Add the dry ingredients.

Sift the flour and baking powder into a separate bowl.

Gradually add the flour mixture into the wet mixture and knead into a soft dough.

Roll and cut.

Roll out the dough and cut circles using a round cutter.

Form the roses.

Take four circles and lay them in a row with a slight overlap.

Starting from the first circle, roll the strip into a tube.

Slice and shape.

Cut the rolled tube into two pieces — each half becomes a rosette.

Gently open the “petals” to give each cookie its flower shape.

Prepare for baking.

Place the rosettes upright on a baking tray lined with parchment.

Bake.

Preheat the oven to 350°F (180°C).

Bake for 20–25 minutes, until lightly golden.

Finish.

Let cool slightly and dust with powdered sugar.

Storage Tips

Store in an airtight container for up to 3 days.

They keep their shape well and stay soft inside.

See how we cooked this in class

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