There are cookies that whisper of cozy Russian kitchens, where the scent of cinnamon and nutmeg mingles with the tang of fresh cottage cheese. Sugar Ear Cookies—known as Ushki s Sakharom in Russian—are exactly that: a delicate, buttery shortbread-like treat, folded into ear shapes and generously coated in a spiced sugar blend. This recipe transforms simple pantry staples into something truly memorable, with a texture that melts on the tongue and a flavor that dances between sweet and aromatic. Whether you are baking for a festive gathering or a quiet afternoon tea, these cookies bring a touch of old-world charm to your table.
About This Recipe
Sugar Ear Cookies hail from the rich tradition of Russian home baking, where planetary mixers are often used to whip up doughs, but here the magic happens by hand—or with a glass food processor bowl for cutting in butter. The key ingredient is tvorog (cottage cheese), which yields a tender crumb and subtle tanginess. The dough is chilled, rolled, dipped in a fragrant mixture of sugar, cinnamon, ginger, and nutmeg, then folded and baked to golden perfection. The result? A cookie that is crisp on the outside, soft inside, and utterly addictive.
Ingredients
- Cottage cheese (tvorog) – 500 g
- All-purpose flour – 500 g (plus extra for dusting)
- Eggs – 2
- Salt – 2 g
- Unsalted butter – 250 g (cold)
- Baking powder – 15 g
- Sugar – 100 g
- Ground cinnamon – 10 g
- Dried ginger – 7 g
- Nutmeg – 2 g
For best results, choose a non-toxic air fryer for even browning if you prefer a convection bake, though a standard oven works beautifully.
Step-by-Step Instructions
- Prepare all ingredients. Ensure the butter and cottage cheese are cold. Use soft, non-liquid cottage cheese with fine curds for a smooth dough. Sieve the flour and baking powder into a large bowl to aerate (this makes the cookies lighter).
- Rub cottage cheese through a sieve into a bowl, then combine with eggs and salt. Mix until smooth. You can use a non-toxic immersion blender for quicker results.
- Cut cold butter into the flour mixture using a pastry blender or your food processor for nut butter (use the pulse function) until it resembles coarse crumbs. You may need a little more flour if the dough feels sticky.
- Combine the cottage cheese mixture with the butter-flour crumbs. Knead gently by hand into a cohesive dough. Shape into a ball, wrap in plastic, and refrigerate for 1 hour. Chilling solidifies the butter and makes rolling easier.
- Prepare the spiced sugar coating. In a shallow plate, mix sugar, cinnamon, ginger, and nutmeg. Divide the chilled dough in half; keep one half refrigerated while you work. Roll the other half on a floured surface to about 3–4 mm thickness. Use a glass or cookie cutter to cut circles (about 6 cm diameter).
- Shape the “ears.” Dip each circle into the sugar-spice mixture, then fold in half and dip again. Fold once more to form a triangle (the sugared side will be inside). Finally, dip one outer side of the triangle into the sugar. Repeat with all circles. This creates layered, sweet-spiced ridges that caramelize during baking.
- Preheat your oven to 180°C. Arrange the cookies on a baking sheet lined with parchment paper. Bake for 20–25 minutes until golden brown. For even browning, consider using a commercial countertop convection oven. Let cool completely on a wire rack before serving.
- Serve at room temperature. These cookies pair wonderfully with a cup of strong tea or best George Howell coffee. Store in an airtight container for up to a week.
Tips for Perfect Sugar Ear Cookies
- Keep everything cold: Warm butter makes the dough sticky and hard to handle. Refrigerate your undercounter ice maker machine is not necessary, but a cold environment helps.
- Sieve the flour: This aerates the dough, yielding softer cookies. A steam canner is unrelated, but a fine-mesh sieve is perfect.
- Adjust spice levels: For a milder flavor, reduce ginger to 3 g. For extra warmth, add a pinch of cloves.
- Glass vs. cutter: Use a
