Flaky & Irresistible Cookie Empanadas: Your New Holiday Baking Favorite

The magic of the holiday season often finds its sweetest expression in the form of freshly baked cookies. Whether you’re gathering with family, sharing gifts with friends, or simply seeking a comforting treat, cookies hold a special place in our hearts. Today, we’re thrilled to introduce you to a new cookie favorite that promises to become a cherished tradition: light, flaky, and utterly irresistible Cookie Empanadas. These delightful pastries, with their delicate texture and sweet, fruit-filled centers, are not only a joy to behold but also surprisingly simple to create.

This post is proudly sponsored by Friendship Dairies cottage cheese.

Introducing Sweet Cookie Empanadas

When you hear the word “empanada,” you might first think of a savory, meat-filled pastry, a culinary staple in many Latin American cultures. My Peruvian mother-in-law, for instance, crafts incredible savory empanadas filled with sausage and peas – a true feast! However, as with many traditional dishes, the concept of a handheld, filled pastry can be wonderfully adapted to the dessert world. That’s precisely what we’ve done here. The moment my husband first saw these sweet turnovers, he declared, “They’re little empanadas!” And the name stuck. The truth is, once you take that first bite into the delicate, flaky crust and discover the burst of sweet filling, the name will be the last thing on your mind. You’ll be too busy savoring the moment.

These sweet empanada cookies are a beautiful blend of a traditional cookie’s charm and a pastry’s satisfying bite. They offer a unique texture – that perfect balance of crisp and tender – making them stand out on any cookie platter. Imagine serving these at your next holiday gathering, each one a miniature parcel of joy, ready to delight with its unexpected flakiness and delicious filling. They truly make a stunning addition to any holiday cookie tray, proving that sometimes the best desserts are those that playfully bend tradition.

The Secret Ingredient for Unmatched Flakiness: Cottage Cheese

What makes these cookie empanadas so exceptionally light and flaky? The answer lies in a secret ingredient that might surprise you: cottage cheese. Yes, you read that right! While typically enjoyed as a savory snack or used in dishes like lasagna and salads, cottage cheese is a fantastic, often overlooked ingredient in baking. It contributes incredible moisture and tenderness to doughs, resulting in an irresistibly flaky texture that’s simply divine.

For this recipe, we specifically used Friendship Dairies Cottage Cheese. The quality and smooth, mild flavor of Friendship Dairies cottage cheese make it an ideal choice for baking. In fact, it was recently voted #1 in a cottage cheese taste test by Epicurious – a testament to its superior taste and texture. This recipe is an adaptation of an old family favorite that originally called for ricotta, but after much experimentation, I found that small curd, 4% milkfat California Style cottage cheese from Friendship Dairies yielded an even better result. The subtle tang and creamy texture impart a richness to the dough that you simply won’t get from traditional cookie recipes.

Bakers are accustomed to incorporating dairy products like butter, cream cheese, Greek yogurt, and sour cream into their recipes. It’s time to add cottage cheese to that esteemed list! It’s a game-changer for achieving that melt-in-your-mouth flakiness. Plus, as an added bonus, you’re incorporating a touch of protein into your sweet treats, which is something I certainly appreciate!

Crafting the Perfect Empanada Cookie Dough

Making the dough for these cookie empanadas is incredibly straightforward, largely thanks to the efficiency of a food processor. In just a few pulses, you’ll have a beautifully cohesive dough that’s ready for chilling. This hands-off approach makes the recipe accessible even for novice bakers. The key ingredients for this remarkable dough are simple yet effective:

All-purpose flour, sifted for lightness.
Cold, cubed butter, essential for that flaky texture.
Just 1/3 cup of granulated sugar, keeping the cookies from being overly sweet, allowing the filling to shine.
A pinch of salt to balance the flavors.
A splash of vanilla extract for classic warmth.
And, of course, the star: 1 cup plus 2 tablespoons of high-quality cottage cheese.

Once your dough comes together, it needs to be chilled for at least an hour. This crucial step allows the gluten to relax, making the dough easier to roll out, and helps the butter maintain its cold pockets, which are vital for flakiness. This waiting period is also the perfect opportunity to decide on your chosen fillings!

Endless Possibilities for Delicious Fillings

One of the joys of these cookie empanadas is their versatility when it comes to fillings. While I personally love a mix of apricot and cherry preserves, and vibrant raspberry jam, my sister Ashley’s suggestion of adding homemade lemon curd was an absolute stroke of genius. The bright, tangy lemon perfectly complements the rich, flaky dough. But don’t feel limited to these choices! Here are even more ideas to inspire your culinary creativity:

Classic Fruit Jams & Preserves: Strawberry, blueberry, peach, or mixed berry.
Citrus Curds: Beyond lemon, try lime or orange curd for a zesty kick.
Nut Butters: A small dollop of Nutella or a creamy peanut butter (perhaps mixed with a little powdered sugar) could be heavenly.
Caramel or Dulce de Leche: For a rich, sweet, and gooey center.
Cream Cheese Filling: Mix softened cream cheese with a little sugar and vanilla for a cheesecake-like surprise.
Spiced Fruit: Finely diced apples or pears mixed with cinnamon and a touch of sugar for a taste of autumn.
Poppy Seed Filling: A traditional choice for many European pastries, offering a unique texture and flavor.

Remember, a little goes a long way with the filling – about a quarter teaspoon per cookie is usually perfect to prevent overflow, though you might go up to half a teaspoon if you’re feeling daring! The goal is a delightful burst of flavor, not a messy explosion. Whichever flavor you choose, these cookies are bound to be a hit.

Assembling and Baking Your Cookie Empanadas

Once your dough is perfectly chilled and your filling is chosen, the assembly process is quite enjoyable. Start by generously flouring your work surface to prevent sticking, and lightly dust the top of your dough with additional flour. Roll the dough out to an even 1/8-inch thickness – this ensures delicate, crispy edges. Use a 3-inch round cookie cutter to create your pastry bases.

Next, place a small, quarter-teaspoon portion of your chosen filling in the center of each circle. Using a finger dipped in water, lightly moisten the edges of half the circle. This creates a seal when you fold the dough over. Carefully fold the dough in half, creating a crescent shape, and gently press the edges together. For a classic empanada look and a secure seal, use the tines of a fork to crimp the edges. I find that flipping the empanada over and sealing both sides provides an extra measure of security and a beautiful finish.

Arrange your carefully crafted empanadas on a baking sheet lined with parchment paper. Before baking, lightly prick the tops of each empanada a few times with a fork. This helps steam escape, preventing puffiness and ensuring an even bake. Bake them in a preheated 400°F (200°C) oven for about 15 minutes, or until the edges are just lightly golden brown. The aroma filling your kitchen will be irresistible! Once baked, transfer them to a wire rack to cool completely before glazing.

The Finishing Touch: A Sweet Almond Glaze

While delicious on their own, these cookie empanadas are elevated to pure perfection with a simple, sweet almond glaze. The subtle almond flavor beautifully complements most fruit fillings and adds a lovely sheen and extra layer of sweetness. To make it, simply whisk together powdered sugar, a touch of almond extract, and just enough milk (start with 2 tablespoons and add more a tiny bit at a time) until you achieve a smooth, drizzly consistency. If you prefer a thicker glaze, use less milk; for a thinner, more delicate drizzle, add a bit more. Once your cookies are completely cooled, artfully drizzle the glaze over each one. For an extra touch of elegance and crunch, you could sprinkle on some toasted sliced almonds – a fantastic pairing, especially with raspberry or cherry fillings.

Allow the glaze to set for a bit before serving. These cookie empanadas are best enjoyed fresh, but they also store beautifully. Keep them in an airtight container at room temperature for up to 4 days. If you want to prepare them ahead for a larger event, you can freeze the unbaked dough or the baked, unglazed cookies. Simply thaw, glaze, and serve when ready. They’re a fantastic make-ahead option for busy holiday schedules.

I truly hope you’ll give these amazing Cookie Empanadas a try this holiday season, or any time of year you crave a truly special cookie. They’re a delightful twist on tradition, packed with flavor and a flaky texture that will impress everyone. And next time you’re at the grocery store, remember to grab some Friendship Dairies cottage cheese – it’s not just for savory dishes!

Recipe: Flaky Cookie Empanadas with Almond Glaze

Cookie Empanadas

These delightful Cookie Empanadas feature a light, flaky crust and a sweet fruit filling, all topped with a delicate almond glaze. They’re surprisingly easy to make and perfect for any occasion.

Course: Dessert

Cuisine: American

Keyword: cookies, empanadas, cottage cheese cookies, jam cookies

Prep Time: 10 minutes (plus 1 hour chilling)

Bake Time: 15 minutes

Servings: 24 cookies

Author: Trish – Mom On Timeout

Ingredients

For the Dough:

2 cups all-purpose flour, sifted
1 cup cold butter, cubed
1/3 cup granulated sugar
1/4 tsp salt
1 cup plus 2 tablespoons cottage cheese (small curd, 4% milkfat recommended)
1/2 tsp vanilla extract
1/4 cup jam or preserves (any flavor, e.g., apricot, raspberry, cherry, lemon curd)

For the Almond Glaze:

1 cup powdered sugar
1/4 tsp almond extract
2 to 3 tbsp milk, as needed for desired consistency

Instructions

Making the Cookie Empanada Dough:

Combine the sifted flour and cold, cubed butter in a large food processor. Pulse until the mixture resembles coarse crumbs with small, pea-sized pieces of butter remaining.
Add the granulated sugar, salt, cottage cheese, and vanilla extract to the food processor. Pulse again until the ingredients are well combined and the dough starts to form a ball. Be careful not to overmix.
Remove the dough from the food processor, form it into a disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least one hour. This step is crucial for easy handling and a flaky texture.

Assembling and Baking:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set it aside.
On a generously floured surface, place the chilled dough. Sprinkle additional flour on top of the dough to prevent sticking.
Roll out the dough to an even 1/8-inch thickness. Using a 3-inch round cookie cutter, cut out as many circles as possible.
Place about 1/4 teaspoon of your chosen jam or preserves in the center of each dough circle.
Lightly moisten the edges of half of each circle with a little water. Fold the dough over to create a half-moon shape, gently pressing the edges together.
Use the tines of a fork to firmly seal the edges of each empanada. For a more secure seal and aesthetic finish, you can flip the empanada over and crimp the other side as well.
Arrange the sealed empanadas on the prepared baking sheet. Prick the tops of each empanada a few times with a fork to allow steam to escape during baking.
Bake for approximately 15 minutes, or until the edges are lightly golden brown.
Carefully transfer the baked cookie empanadas to a wire rack to cool completely before glazing.

Preparing the Almond Glaze:

In a small bowl, whisk together the powdered sugar and almond extract. Gradually add 2 to 3 tablespoons of milk, one spoonful at a time, until you achieve a smooth, drizzly consistency.
Drizzle the almond glaze generously over the cooled cookie empanadas.
Allow the glaze to set completely before serving. Store any leftover cookies in an airtight container at room temperature for up to 4 days.

Video

Watch the video below to see how easy it is to make these delicious Cookie Empanadas!

More Delicious Cookies and Desserts to Explore

If these Cookie Empanadas have awakened your inner baker, you’re in luck! We have a treasure trove of other fantastic cookie and dessert recipes that are perfect for any occasion:

Berries & Cream Cookies: Light, fruity, and delightfully creamy.
Chocolate Chip Turtle Pudding Cookies: Rich, chewy, and loaded with chocolate and caramel goodness.
Butterscotch Shortbread Cookies: A buttery, melt-in-your-mouth classic with a sweet butterscotch twist.
Peanut Butter Banana Chocolate Chip Cookies: A unique and satisfying combination of favorite flavors.
Flourless Toffee Peanut Butter Cookies: A gluten-free option that doesn’t skimp on flavor or texture.

Don’t forget to also check out our extensive collections of recipes:

For all appetizer recipes, go HERE.
For all dessert recipes, go HERE.

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