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Bison Cottage Cheese Cookies

A holiday favorite. Our take on the Italian Ricotta Cookie, these soft, moist, cake-like cookies are deliciously sweet and topped with a simple glaze.


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Prep Time


Cook Time


Total Time

9h 20m

This recipe uses:


  • 2 cups Bison Cottage Cheese
  • 4 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp nutmeg
  • Zest of one medium orange
  • 1/2 cup butter
  • 1-1/2 cups sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 tsp orange extract
  • 2 cups powdered sugar
  • 5 Tbsp orange juice
  • 1 tsp almond extract
  • Sprinkles for topping


  • Step 1

    In a bowl, whisk flour, baking powder, baking soda, orange zest, salt, and nutmeg. Set aside.

  • Step 2

    Beat butter until smooth and creamy. Then add sugar and beat again until light and fluffy, about 3 minutes. Add eggs one at a time, and continue to beat until smooth, add the extracts and Bison Cottage Cheese.

  • Step 3

    Add flour mixture and beat until well combined.

  • Step 4

    Cover dough and refrigerate overnight, or at least 8 hours.

  • Step 5

    Preheat oven to 350°F.

  • Step 6

    Line baking sheet with parchment paper and use medium-sized cookie scoop to place cookies on sheet, about an inch apart.

  • Step 7

    Bake for 10 to 12 minutes and cool completely before glazing.

  • Step 8

    Begin glaze by sifting powdered sugar into bowl.

  • Step 9

    Mix orange juice and almond extract. Whisk into powdered sugar to make a thin glaze.

  • Step 10

    Dip cookies into the glaze and top with sprinkles.

  • Step 11

    Let stand until glaze has hardened, serve, and enjoy.