Latvian Cottage Cheese Cookies (Biezpiena Cepumi)
Traditional Latvian cottage cheese cookies (Biezpiena Cepumi), also known as Zosu Kājiņas or Goose Feet cookies, are buttery, flaky, lightly crisp, and coated in sugar that caramelizes into a sparkling crust during baking.
Servings: 40 cookies
Calories: 75kcal
Cost: 2
Equipment
- fine mesh sieve For draining cottage cheese
- mixing bowl
- spatula or wooden spoon
- Rolling Pin
- cookie cutter or drinking glass
- hand mixer or stick mixer
- baking paper
- cookie tray
Ingredients
- 225 g cottage cheese, drained
- 170 g butter, softened
- 270 g plain all-purpose flour, plus extra for rolling
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract (optional)
- 1 lemon, zested (optional)
- 1/2 cup white sugar, for coating
Instructions
- Drain the cottage cheese in a fine mesh sieve over a bowl for at least 30 minutes.
- Beat the softened butter and drained cottage cheese together until roughly combined.
- Sift in the flour and baking powder. Add vanilla extract and lemon zest if using. Mix into a shaggy dough, then knead briefly until just smooth.
- Shape the dough into a ball, cover, and refrigerate for 1 hour.
- Roll the chilled dough to 3–4 mm thick and cut circles using a cookie cutter or drinking glass.
- Press each dough circle into sugar on both sides. Fold in half, coat both sides again with sugar, then fold into a wedge. Press with a fork if you prefer the traditional goose foot pattern.
- Arrange the cookies on a parchment-lined baking tray and sprinkle with extra sugar if desired.
- Bake at 200°C (400°F) for 20–25 minutes until golden brown and firm.
- Allow the cookies to cool completely on the tray before transferring. Lightly dust with a little extra sugar before serving if desired.
Notes
Roll the dough to 3–4 mm thickness for the flakiest texture. Keep the dough chilled while working and return it to the refrigerator if it becomes soft. Press the dough firmly into the sugar so it caramelizes properly during baking. These cookies are best the day they're baked but can be crisped in a 150°C (300°F) oven for a few minutes. Store in an airtight container for up to 4 days. Freeze shaped unbaked cookies and bake directly from frozen, adding 3–5 minutes.