Everyday Cooking Made Simple
Butterhorns are tender crescent cookies made with a cottage cheese and butter dough, finished with a light almond powdered-sugar frosting. The texture is flaky yet moist, and the frosting adds a subtle nutty sweetness.
Many home bakers search for this Grandma’s Butterhorns recipe because it delivers bakery-style crescents with basic pantry ingredients. It solves the need for a make-ahead, crowd-pleasing cookie for holidays, potlucks, or simple weekday treats.
Why Make This Recipe
You can make these Butterhorns with ingredients you likely already have: flour, cottage cheese, butter, and powdered sugar. The cottage cheese provides moisture and a tender crumb without complicated handling.
Preparation is straightforward and forgiving. The dough is mixed, chilled overnight, and rolled like pie dough, so the hands-on time is limited before baking.
The recipe scales well and is suitable for casual gatherings or special occasions. Total active time is modest; refrigerating overnight is the main hands-off step.
How to Make Grandma’s Butterhorns
The approach combines a cottage cheese-and-butter base with a short, flaky handling method. Chilling the dough overnight firms the fat and hydrates the flour, which improves rollability and final texture.
Rolling the dough like pie dough and cutting wedges creates crisp layers that stay tender inside. A simple powdered-sugar-and-almond frosting keeps the finished crescents delicate and not overly sweet.
Ingredients
- 2 cups flour
- 12 oz. cottage cheese
- 2 sticks butter/margarine
- dash of salt
- 2 cups powdered sugar
- 2 tbs. butter/margarine
- 2 tbs. milk
- 1 tsp. almond flavoring
Directions
- Beat cottage cheese and butter together.
- Add in flour and salt.
- Mix together and refrigerate overnight.
- Divide dough into 4 parts.
- Roll out each part like pie dough, and cut into 12 pie shaped wedges.
- Roll from big end to little end.
- Bake on greased cookie sheet at 350°F for 30 minutes.
- Cool.
- Mix frosting ingredients together (sugar through almond flavoring) and spread on cooled crescents.
How to Serve Grandma’s Butterhorns
Serve these crescents at room temperature so the frosting sets but remains soft. Arrange them on a platter for casual gatherings or stack in a cookie tin for gifting.
Pair Butterhorns with coffee, tea, or a mild black tea to balance the almond-sweet frosting. Fresh berries or a simple fruit salad are good accompaniments for a brunch spread.
For a simple decoration, dust lightly with extra powdered sugar or add a few sliced almonds over the frosting before it sets.
How to Store Grandma’s Butterhorns
Store Butterhorns at room temperature in an airtight container for up to 3 days. Place parchment between layers to prevent sticking and preserve shape.
If you need longer storage, refrigerate for up to 1 week, but bring to room temperature before serving to soften the frosting and restore tenderness. For longer keeping, freeze unglazed crescents in a single layer for up to 2 months, then thaw and frost.
To prevent drying, wrap containers tightly and avoid placing near strong-smelling foods in the fridge.
Tips to Make Grandma’s Butterhorns
Start with cold butter and chilled cottage cheese to keep the dough from becoming greasy.
Chill the combined dough overnight to firm the fat and hydrate the flour.
Roll each dough portion evenly to about 1/8–1/4 inch for balanced flakiness.
Use a sharp knife or pizza cutter for clean wedges that hold shape.
Roll wedges gently from the wide end to the narrow end to keep layers intact.
Bake on a greased cookie sheet without overcrowding for even browning.
Cool completely before frosting so the glaze does not run.
If frosting is thick, thin with a little milk one teaspoon at a time until spreadable.
Common Mistakes to Avoid
Overworking the dough will develop gluten and make the crescents tough. Mix until combined and then chill to relax the gluten.
Baking from dough that wasn’t chilled overnight can lead to spreading and less flakiness; allow the recommended refrigeration time for best texture.
Variations
For a citrus twist, add 1 teaspoon lemon or orange zest to the frosting instead of almond flavoring.
Swap half the all-purpose flour for whole wheat pastry flour for a nuttier flavor while keeping tenderness.
FAQs
Can I use regular yogurt instead of cottage cheese?
You can try a thick Greek yogurt, but cottage cheese gives a specific moisture and curd structure that affects texture.
Do I need to refrigerate the dough overnight?
Yes. Refrigerating overnight firms the dough and improves rollability and final texture.
Can I make the frosting without almond flavoring?
Yes. Use vanilla extract or omit flavoring; the frosting will still be sweet and smooth.
How do I prevent the crescents from burning?
Watch the final 5 minutes of bake time and rotate the sheet for even color. Use a light-colored baking sheet.
Are these cookies suitable for freezing?
Freeze unbaked or baked unglazed crescents for up to 2 months. Thaw before frosting or serving.
Can I make these nut-free?
Yes—omit the almond flavoring and use vanilla to keep them nut-free.
Conclusion
This Grandma’s Butterhorns recipe is a reliable option when you want tender, flaky crescent cookies with a simple almond glaze. For a reference and an alternate take on the same classic, see Pinch of Yum’s Grandma’s Butterhorns recipe.