Cottage Cheese Straw Tube Cookies

These delicate Cottage Cheese Straw Tube Cookies combine a tender, melt-in-your-mouth dough with a subtle tang from fresh cottage cheese. Rolled thin, cut into strips, and shaped around cocktail straws, they bake to crisp golden tubes perfect for filling or enjoying as-is. A dusting of granulated sugar before baking and a final shower of powdered sugar add just the right amount of sweetness and sparkle. Elegant yet simple, these cookies make a stunning addition to afternoon tea, holiday cookie platters, or any time you crave a light, flaky treat.

Cooking Time

• Preparation: 20 minutes (including dough making and shaping)

• Chilling (optional): 15 minutes for firmer dough handling

• Baking: 15–20 minutes at 180 °C (350 °F)

• Cooling & Dusting: 10 minutes

• Total Time: Approximately 45 minutes

Ingredients

• 120 g unsalted butter, softened

• 50 g granulated sugar, plus extra for sprinkling

• 1 packet (8 g) vanilla sugar or 1 tsp vanilla extract

• Pinch of fine salt

• 250 g full-fat cottage cheese, well drained

• ½ tsp baking powder

• 170–180 g all-purpose flour

• Powdered sugar, for finishing

• Cocktail straws or thin metal tubes (for shaping)

Step-by-Step Cooking Directions

1. Cream Butter & Sugars: In a large bowl, beat the softened butter, granulated sugar, vanilla sugar (or extract), and salt until light and fluffy, about 2–3 minutes.

2. Incorporate Cottage Cheese: Add cottage cheese and continue mixing, then use a food processor or blender to grind until the mixture is completely smooth.

3. Add Leavening & Flour: Stir in baking powder. Gradually sprinkle in flour, mixing with a spatula until a soft, slightly sticky dough forms. If dough is too wet, add up to 10 g more flour.

4. Chill Dough (Optional): For easier handling, cover and chill the dough for 15 minutes.

5. Roll Out Dough: Lightly flour your work surface. Roll the dough into a thin sheet, about 2 mm thick.

6. Cut Strips & Trim Edges: Use a knife or pizza cutter to cut the dough into 2 cm–wide strips. Trim ragged edges for uniformity.

7. Shape Around Straws: Lightly sprinkle each strip with granulated sugar on both sides. Wrap each sugar-coated strip around a straw or metal tube, overlapping edges slightly.

8. Bake: Place the shaped tubes on a parchment-lined baking sheet. Bake at 180 °C (350 °F) for 15–20 minutes, until edges are lightly golden.

9. Unmold & Dust: Remove from oven and allow tubes to cool for 2 minutes. Gently slide the straw out, then transfer cookies to a rack. Dust generously with powdered sugar once fully cooled.

Nutritional Information

(Per cookie; recipe yields about 24 tubes)

• Calories: 60 kcal

• Protein: 1 g

• Carbohydrates: 5 g

• Dietary Fiber: 0 g

• Sugars: 2 g

• Fat: 4 g

• Saturated Fat: 2 g

• Sodium: 25 mg

The Origins and Popularity of the Recipe

Cheese-based cookies and pastries have long been part of Eastern European and Scandinavian baking traditions, where farmers’ cheeses or cottage cheese are mixed into doughs for tender texture. Shaped straws—known as “kavíg”—appeal for their elegant, portable form. These tube cookies gained renewed popularity on social media for their photogenic shapes and the fun DIY assembly, making them a trendy choice for modern bakers seeking both tradition and style.

Reasons Why You’ll Love the Recipe

• Light & Flaky: Thin walls yield a crisp bite that dissipates on the palate.

• Subtle Tang: Cottage cheese lends a gentle tartness that balances sweetness.

• Showstopping Presentation: Tubes are perfect for filling with creams, jams, or mousse.

• Customizable: Roll in colored sugars, seeds, or finely chopped nuts for variation.

• Make-Ahead Friendly: Dough can be prepared in advance and baked when guests arrive.

Health Benefits

Cottage cheese provides high-quality protein and calcium, while using moderate sugar keeps each cookie light. The absence of eggs reduces cholesterol content, and portion control ensures an occasional indulgence fits a balanced diet.

Serving Suggestions

• Filled Delights: Pipe whipped cream, lemon curd, or chocolate ganache into cooled tubes.

• Afternoon Tea: Serve alongside black or herbal teas for a delicate tea-time treat.

• Dessert Platter: Combine with macarons and petit fours for an elegant dessert spread.

• Coffee Companion: Pair with espresso or cappuccino to highlight the cookie’s subtle sweetness.

Common Mistakes to Avoid

• Thick Roll-Out: Too-thick dough yields heavy, underbaked tubes—aim for 2 mm thickness.

• Skipping Sugar Coat: Granulated sugar helps seal the dough and crisp the surface.

• Removing Straws Too Early: Wait 2 minutes after baking to avoid cracking tubes.

• Overbaking: Monitor closely—cookies should be pale gold, not deep brown.

• Unstable Dough: If sticky, chill briefly or add a touch more flour to ensure clean cuts.

Pairing Recommendations

• Wines: A light Moscato d’Asti or demi-sec Champagne complements delicate sweetness.

• Beers: Belgian white beer or a light wheat ale refreshes the palate.

• Non-Alcoholic: Sparkling lemonade or chamomile iced tea balances the rich dairy notes.

Cooking Tips

• Uniform Sizing: Use a ruler or guide to cut strips evenly for consistent baking.

• Fine Granulated Sugar: Crystal size should be small to adhere well and melt lightly.

• Alternative Shapers: Use wooden skewers or metal straws if cocktail straws aren’t available.

• Flavor Variations: Add lemon or orange zest to the dough for citrus aroma.

• Storage: Keep cooled cookies in an airtight container at room temperature for up to 3 days to maintain crispness.

Similar Recipes to Try

• Swedish Vaniljhjärtan (Vanilla Heart Cookies)

• Polish Serowe Rurki (Cheese Straws)

• Italian Cannoli Shells

• French Biscotti

• Russian Tvorozhniki (Cottage Cheese Pancakes)

Variations to Try

• Chocolate-Dipped Ends: Dip cooled tubes in melted dark chocolate.

• Cinnamon Sugar: Roll strips in cinnamon–sugar mixture before baking.

• Nut-Coated: Sprinkle finely chopped pistachios or almonds on sugar coating.

• Savory Twist: Omit sugar, add grated Parmesan and herbs, and serve as appetizers.

• Filled with Fruit: Pipe in berry compote or diced glazed fruit after baking.

Ingredient Spotlight

Cottage Cheese: Adds moisture and subtle tang to baked goods. When pureed smooth, it integrates seamlessly into doughs, tenderizing texture without overpowering flavor.

Conclusion

Cottage Cheese Straw Tube Cookies offer a delightful blend of tradition and whimsy. Their paper-thin crunch, subtle dairy tang, and elegant tube shape make them a standout treat for any occasion. Whether you fill them with creamy delights or enjoy them plain with a dusting of sugar, these cookies showcase the magic of simple ingredients and charming presentation.

Frequently Asked Questions

1. Can I use ricotta instead of cottage cheese?
   Yes—well-drained ricotta works similarly; puree until smooth before mixing.

2. How thick should I roll the dough?
   Aim for approximately 2 mm (1/16 in) to ensure crispness and even baking.

3. Can I freeze the dough?
   Freeze wrapped dough for up to 1 month; thaw before rolling and baking.

4. What if I don’t have straws?
   Use thin metal tubes, cinnamon sticks, or wooden skewers as molds.

5. How do I keep tubes from sticking?
   Lightly grease molds before wrapping dough strips.

6. Why did my tubes crack?
   Dough too dry or removed too soon—ensure slight cooling and proper hydration.

7. Can I prepare these ahead?
   Bake, cool, and store tubes; fill just before serving to maintain crispness.

8. What size strips work best?
   2 cm × 10 cm strips create elegant 5–6 cm tubes.

9. How can I make them sweeter?
   Add 10 g more sugar to dough or increase sugar sprinkle before baking.

10. Why are my cookies chewy?
    Likely underbaked or too-thick—extend bake time slightly and ensure wafer-thin dough.