These Farmer's Cheese Cookies are tender and flaky. The dough is made with cold butter and farmer's cheese (ricotta or cottage cheese can also be used), which results in a texture that resembles puff pastry - crisp and golden on the outside with a multitude of thin layers inside.
These farmer's cheese cookies have been in our family for many years. My Mom used to make them all the time, especially when I was a little girl. In our family we use farmer's cheese in so many different ways. This is one of the perfect examples of combining such simple ingredients for an amazingly delicious treat. They are still one of my favorite cookies.
These cookies are often known by the very uniques name "Гусиные Лапки" (Geese Feet, pronounced gusinie lapki), because of their shape. They sure do look like tiny little webbed geese feet! The dough is based on farmer's cheese, butter, flour and eggs. How simple is that? It comes together in minutes and can be made ahead of time, since it needs time in the refrigerator to chill.
A perfect mouthful of flaky and tender dough, these cookies are crunchy on the outside from being baked into gorgeous golden crispness, but also from being dipped in sugar. Fill your cookie jars with these dainty, delicate darlings. They don't usually last long at my house!
Video of How To Make Soft Farmer's Cheese Cookies
Ingredients
all purpose flour
I have not tried this recipe with gluten free flour or any alternative flours
salt
butter
the butter needs to be really cold, preferably frozen
instead of farmer's cheese, you can use ricotta cheese or cottage cheese, but it needs to be drained
egg yolks
I use large eggs in baking
water
use chilled water, or ice water, if possible
granulated sugar
What is Farmer's Cheese and Where Is It Sold?
Farmer's cheese is a very popular soft cheese in the Slavic cuisine. It's called tvorog (творог), in Russian. It has a similar taste and texture of ricotta and/or cottage cheese. It is used in many, many recipes. I use farmer's cheese interchangeably with ricotta cheese. I like making my own farmer's cheese in the Instant Pot, using the same method as for ricotta cheese, just drain it really well before using it in the cookies.
You can also find it sold in some grocery stores. I often buy it at I bought in Publix, and the farmer's cheese is usually located next to the cream cheese. It can also be found in many European stores, such as Russian/Ukrainian or Polish stores.
What Can Be Used To Substitute For Farmer's Cheese?
You can substitute ricotta or cottage cheese instead. Farmer's cheese is much more dense and has hardly any liquid in it, so if you are using ricotta/cottage cheese, use a cheesecloth to strain it and squeeze out the moisture before using it in the recipe.
For this recipe, it's very important to use very cold butter, preferably frozen, so before you start making the dough, place the butter into the freezer until it's frozen solid.
Although the recipe will still work if you use cold butter from the refrigerator, you will have better results and flakier cookies if you use frozen butter.
How To Make Soft Farmer's Cheese Cookies
First, add the flour and salt to a large bowl and then grate the butter on a box grater into the flour.
Try to do this as quickly as possible to prevent the butter from melting.
Stop every so often to coat the butter flakes in the flour.
Add the farmer's cheese to the bowl and mix to combine. It will be a very dry and crumbly texture.
Whisk the egg yolks and water together slightly, then add to the dough.
Mix the dough until it starts to come together.
Keep kneading it very quickly so that it comes together better. Form the dough into a disc and wrap it up in parchment paper or aluminum foil.
Refrigerate for at least an hour, giving the dough plenty of time to chill.
You can store the cookie dough in the refrigerator for a few days, or in the freezer for up to 3 months.
Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
Finally, roll out the dough.
Divide the dough into quarters and roll out each portion thinly on a well floured surface.
Keep the rest of the dough refrigerated when you're not using it.
Use a biscuit cutter (about 3 inches), or a cup or glass to cut through the dough and press out as much circles from the dough as possible.
Now, assemble the cookies.
Dip each circle of of dough into a bowl of sugar.
Then, fold the circle in half, into a half moon shape, press one side of it in the sugar again.
Fold it in half one last time, dipping the top in sugar also.
Repeat with the rest of the dough.
Lastly, bake the cookies.
Place the cookies sugar side up on the prepared baking sheet.
Use your fingers to press down gently on top of the cookies so the layers stick together better.
Bake for 20 - 25 minutes, until the cookies are puffed up and golden brown.
Storing the Cookies
Store the cookie dough in the refrigerator for 2-3 days, or in the freezer up to 3 months.
Store the baked cookies at room temperature for 2-3 days in a closed box or container, or freeze up to 3 months in a freezer ziplock bag or an airtight container.
Helpful Tips and Frequently Asked Questions
Keep the ingredients as cold as possible.
You need little pieces of cold butter throughout the dough, which will make the cookies rise and form many layers of flaky dough by melting as the cookies bake. - Start with frozen butter. - Use egg yolks right out of the refrigerator. - Use cold water too, or even add ice to the water before measuring.
It's also important to keep the dough cold.
- Chill the dough first before rolling it out for at least an hour. If you're in a hurry, you can place it in the freezer for about 30 minutes. You can make the dough in advance. Store it in the refrigerator for up to 2 days or freeze for up to 3 months. (Double wrap the dough and store in a freezer bag.)
When rolling out the dough, place the dough you are not using back in the refrigerator to keep cold while you assemble the cookies.
Work quickly while working with the dough, so your warm hands don't melt the butter in the dough. Also, don't over work the dough. I often go one step further and place the baking sheet of cookie dough in the freezer for about 5 minutes so it's really cold before you bake the cookies. The warmer the dough gets, the more chance the cookies will ooze out a lot of butter while baking and the less flaky and puffy the cookies.
Save all the scraps of cookie dough and use it to make more cookies.
Save the scraps, scrunch them into a little ball and refrigerate until it's firm again. These cookies won't have as many layers or puff up as much, but they will still be delicious.
More Farmer's Cheese Recipes
I often use farmer's cheese and ricotta cheese interchangeably in many recipes. It's great in both savory and sweet recipes.
These popular Soft Farmer's Cheese Cookies are tender and flaky. The dough is made with cold butter and farmer's cheese (ricotta or cottage cheese can also be used), which results in a texture that resembles puff pastry - crisp and golden on the outside with a multitude of thin layers inside.
Author:Olga's Flavor Factory
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:100 minutes
Yield:90 cookies 1x
Category:Dessert
Ingredients
Scale
1 cup butter (chilled)
7.5 - 8 oz farmer's cheese (ricotta or cottage cheese can be substituted)
2 cups all purpose flour
¼ teaspoon salt
2 egg yolks
2 Tablespoons water (cold or chilled)
½ - 1 cup granulated sugar
Instructions
Add the flour and salt to a large mixing bowl.
Grate the chilled butter on a box grater, coating the butter flakes in the flour every so often, so it doesn't clump together.
Add the farmer's cheese and mix to combine.
Whisk the eggs yolks and water slightly, then add to the dough. Use your hands to quickly mix the ingredients together. Quickly knead it until it comes together.
Form the dough into a disc and wrap it up in parchment paper or aluminum foil. Refrigerate for at least an hour.
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Cut the dough into quarters, then, working with one portion at a time, roll it out thinly on a well floured surface. (Keep the rest of the dough in the refrigerator so it stays cold.)
Use a biscuit cutter (about 3 inches), or an overturned cup or glass (preferably with thin edge) to cut through the dough and press out as much circles from the dough as possible.
Save the scraps, scrunch them into a little ball and refrigerate until it's firm again.
Put the sugar into a bowl and press one side of the circle of dough into the sugar.
Fold it in half to form a half moon shape. Press one side into the sugar again, fold it in half and press one of the sides in the sugar.
Repeat with the rest of the dough. You will have 80-100 cookies, depending on the size that you make them.
Place the cookies sugar side up on the prepared baking sheet. Bake for 20 - 25 minutes, until the cookies are puffed up and golden brown.
Notes
Storing the Cookies
Store the cookie dough in the refrigerator for up to 2 days, or in the freezer for up to 3 months. (If freezing, wrap the dough in parchment paper or foil and then also place in a freezer storage bag.) Store the baked cookies at room temperature for 2-3 days in a closed box or container, or freeze up to 3 months in a freezer ziplock bag or an airtight container.
Farmer's Cheese
Most store bought farmer's cheese is sold in 7/5 oz packages, which is why I use this awkward amount in this recipe. When I use homemade farmer's cheese or ricotta, I use 8 oz. It's a very slight difference, and won't matter in the recipe. It will all even out when you roll out the dough and you'll use a bit more or less flour.
If you use ricotta or farmer's cheese, be sure to drain it, even squeeze out all excess moisture before adding it to the dough.
Hi Viktoriya. The photo in the post is a process photo; I only grate I stick of butter at a time. You need two sticks of butter total for the cookie dough, 1 cup total.
You can make them whatever size you want, Jessica. If you make them bigger, you'll have to bake them longer. If the butter leaks a lot, then most likely the dough was too warm. That's why I like cutting off a small portion of the dough, put the rest of the dough back in the refrigerator while I'm rolling out the dough and shaping the cookies. Also, try to work as quickly as you can, so the dough doesn't get too warm and don't overwork it. When the dough gets too warm and the butter pieces melt, the cookies will leak more butter and they will be more flat and less flaky. Hope that helps.
Well made them my 1st time cut the recipe in half to see how i would like it and regret not making the full recipe couldnt find farmers cheese but still looking for it but used ricotta and came out delicious been trying to try new unique recipes
Can you use full fat/whole milk farmer's cheese or does the recipe work better with low fat? I found Bandi brand at one of the markets and they sell it as 15% whole fat, 9% reduced fat.
I prefer using whole milk for most recipes. If you use reduced fat milk, you will not get as much farmer's cheese and will get a lot more whey than using whole fat milk.
Hi, I made these tiny delicious morsels several days ago. I followed recipe,but used ricotta cheese. Had it on hand & I have several other recipes that say you can sub. My 1st cookie w/farmers cheese I actually made the cheese & loved it. The other was to use food processor.I put 1/2 flour & 1/2 cold butter =pulsed a couple times/ then added the remaining flour & butter. Pulsed 2 times. I then added eggs & cold water. In fridge it went till the next day. I needed to let a portion of dough out for just a few minutes (hard to roll). After shaping - sugaring & baking equaled 1 fantastic morsel that you could pot in your mouth and enjoy. I thank you for sharing & plan on going through your recipes. I see some others had questioned savory. I had the same thought,but I am on a mission now to see how can I achieve this. This recipe needs to be shared more. Hope I can do that.Left comment on pinterest. When I do come up with something hope okay to let you know. Sorry about lengthy comment. Sincerely Pat
Your recipe says one cup of butter but I only see you use one brick which is 1/2 cup. Can you clearify please
Hi Viktoriya. The photo in the post is a process photo; I only grate I stick of butter at a time. You need two sticks of butter total for the cookie dough, 1 cup total.
Hi Olga, do you think I can make them slightly bigger than yours? and is it normal that butter leaks from the geese feet while baking? Thanks
You can make them whatever size you want, Jessica. If you make them bigger, you'll have to bake them longer. If the butter leaks a lot, then most likely the dough was too warm. That's why I like cutting off a small portion of the dough, put the rest of the dough back in the refrigerator while I'm rolling out the dough and shaping the cookies. Also, try to work as quickly as you can, so the dough doesn't get too warm and don't overwork it. When the dough gets too warm and the butter pieces melt, the cookies will leak more butter and they will be more flat and less flaky. Hope that helps.
Hi olga, I was wondering if you could use a gluten-free flour to make these cookies
I have never experimented with gluten free flour in this recipe. If you try it, let me know how they turn out:).
Have you tried gluten free flour? 1:1? I'm very curious if they will work!
Hi Casey, Sorry, I haven't tried gluten free flour, so I'm not sure if it works well in this recipe or not.
Well made them my 1st time cut the recipe in half to see how i would like it and regret not making the full recipe couldnt find farmers cheese but still looking for it but used ricotta and came out delicious been trying to try new unique recipes
Can you use full fat/whole milk farmer's cheese or does the recipe work better with low fat? I found Bandi brand at one of the markets and they sell it as 15% whole fat, 9% reduced fat.
I prefer using whole milk for most recipes. If you use reduced fat milk, you will not get as much farmer's cheese and will get a lot more whey than using whole fat milk.
Wow! These turned out amazing! Thank you Olga!
Our family favorite! Made it dozen of times and we love it. Thank you Olga!
Hi, I made these tiny delicious morsels several days ago. I followed recipe,but used ricotta cheese. Had it on hand & I have several other recipes that say you can sub. My 1st cookie w/farmers cheese I actually made the cheese & loved it. The other was to use food processor.I put 1/2 flour & 1/2 cold butter =pulsed a couple times/ then added the remaining flour & butter. Pulsed 2 times. I then added eggs & cold water. In fridge it went till the next day. I needed to let a portion of dough out for just a few minutes (hard to roll). After shaping - sugaring & baking equaled 1 fantastic morsel that you could pot in your mouth and enjoy. I thank you for sharing & plan on going through your recipes. I see some others had questioned savory. I had the same thought,but I am on a mission now to see how can I achieve this. This recipe needs to be shared more. Hope I can do that.Left comment on pinterest. When I do come up with something hope okay to let you know. Sorry about lengthy comment. Sincerely Pat
I'm so glad you enjoyed the cookies, Pat! Thank you for taking the time to write.