Sochniki are sweet farmer’s cheese cookies. They are crumbly shortbread cookies that are crispy on the outside, filled with a creamy cheese filling. These traditional Ukrainian cookies are a family favorite.
What are Sochniki
These Sweet Cheese Cookies are inspired by the traditional Sochniki. Sochniki are a classic Russian or Ukrainian pastry that are very common. Traditionally they were very large and filled with a farmer’s cheese filling.
Sochniki started in Russia with the dough which was originally made into scones. Eventually Russians started stuffing the dough with a cheese mixture. They were widely produced in the USSR as they were cheap and simple to make. Sochniki are still extremely popular in Russia and can be found in most grocery stores, but making them from scratch is so much better.
These sweet cheese cookies are the perfect combination of crispy and creamy. Assembling the cookies is similar to making dumplings, as you form delicious filled cookie pockets.
How to Make Sochniki
Making Sochniki is so easy and you can get the kids involved for the assembly. Start by making the creamy cheese filling and simple cookie dough. Assemble the cookies, bake, and enjoy!
- Make the Filling – Mix together the cream cheese, farmer’s cheese, egg, and sugar until creamy and combined.
- Make the Cookie Dough – Whisk together the butter, eggs, and sugar. Whisk in part of the flour, baking powder, and salt. Finally, slowly mix in the remaining flour until the dough forms.
- Form Sochniki – Roll the cookie dough to ¼ inch thick pieces. Cut into circles — about 3 inches in diameter. Add a dollop of the cheese filling to one side of the dough circles, and fold the dough over the filling.
- Bake Sochniki – Brush the tops of the sochniki with the whisked egg, and sprinkle them with sugar. Bake in the preheated oven for about 15 minutes or until the cookies are crispy.
Cheese For Sochniki
The best filling for Sochniki is when you combine cream cheese with farmer’s cheese. You can also use ricotta or cottage cheese. If you use cottage cheese, you may need to remove some of the excess liquid.
You can find the farmer’s cheese in most European markets or you can make your own farmer’s cheese. It’s so easy to make!
Making Sochniki in Advance
This Sochniki recipe makes about 80 cookies, so you may have some leftovers. Here are the best ways to store them:
- Room Temperature – store the leftover sweet cheese cookies in an airtight container. They will keep fresh for up to 5 days at room temperature.
- Freezer – the leftover sweet cheese cookies can also be frozen. You can freeze them in an airtight container or freezer bag. The frozen cookies will stay fresh for up to 3 months in the freezer. The frozen cookies can be thawed at room temperature.
Do cookies made with cream cheese need to be refrigerated?
Cookies made with cream cheese do not need to be refrigerated. Since the cream cheese is baked with the cookies, refrigeration isn’t needed.
Does cream cheese need to be at a room temperature for the filling?
The cream cheese does need to be at room temperature. Having the cream cheese softened makes it easier to combine with the farmer’s cheese. Room temperature is key to getting that creamy smooth texture.
What can I substitute for cream cheese in cookies?
As a substitute for cream cheese, you can use farmer’s cheese or ricotta cheese. All options are great for cookie filling.
More Cookies to Try
- Sugar Cookies – This is the perfect cutout sugar cookie recipe. No chilling needed and the cookies still keep their shape.
- Meringue Cookies – These light and airy cookies are so simple to make and they have a long shelf life too.
- Russian Pryaniki – A popular Russian tea cookie that is great on a holiday cookie tray. They’re soft on the inside but topped with a crispy glaze.
- Palmiers Recipe – Only two ingredients and 10 minutes of baking time are needed to make these beautiful and flaky cookies.
- 16 oz cream cheese room temperature
- 2 lb farmers cheese
- 1 egg
- 1 cup sugar
- 2 cups Unsalted Butter room temperature
- 3 eggs
- 1/2 cup sugar
- 6 cups flour (depending on the brand you may need less or more flour)
- 1 tbsp baking powder
- 1 tsp salt
- 1 egg topping
- 1/2 cup sugar topping
- For the filling, mix together the cream cheese, farmers cheese, egg, and sugar in a bowl.
- Set the filling aside as you make the cookie dough.
- In a bowl, combine the butter, eggs, and sugar. Whisk it together until well combined.
- To the whisked ingredients, add 2 cups of flour, baking powder and salt. Whisk to combine.
- Continue adding a few cups of flour into the mixture, until it is combined into a dough.
- Roll out the dough into 1/4 inch thickness. Cut into circles — about 3 inches in diameter.
- Place the cheese filling on half of the dough circles and fold the dough over, covering the cheese filling.
- Whisk the egg in a bowl. Use it to brush the cookie tops and sprinkle them with sugar.
- Bake it at 400°F, for about 15 minutes or until the cookies are crispy.
Delicious cookies! Made a half recipe, and added a little cardamom. They are delightful and I can’t wait to share them!
Hey there! That sounds delightful! Thank you for sharing your process. Wishing you the Happiest Holidays!
How long these cookies will last? How do you store it?
Hi Liz- store the leftover sweet cheese cookies in an airtight container. They will keep fresh for up to 5 days at room temperature.
Addicting! These are so good, and because of the cheese filling they're not as rich as, say, a chocolate chip cookie! One of my new favorite cookies!
I'm so glad you enjoyed the cookies, Betsy, thank you for your feedback!
Oh my goodness! These look amazing and will be eaten up so fast! Definitely want to try these cookies!
Enjoy the recipe!
Getting the flour right took me a little experimenting but once I did these were amazing. I am grateful for you step by step.
Tried the recipe as is and 7 cups of flour was definitely to much. So I used only 4 cups and that worked
Hey Olga, thank you for the tip. Depending on the brand of flour, you may need less or more flour. Thank again!
Flour moisture varies depending on where you live. That will also make a difference. In low humidity climates the flour will need extra moisture added to recipes. Also, different flours need different amounts of moisture so using different flour from the original recipe will probably make a crumbly dough unless you adjust the recipe to account for the difference. Since the flour is being added slowly, try stopping when the cookie dough is the right consistency to be rolled out.
Becky, this is amazing information. Thank you for sharing!
Hello, my recipe turned out really crumbly. Seems like at least 1 cup to 1.5 cups too much flour. It looked good before the last cup. Any way to bring it back to a good consistency at this point?
Try adding an egg and butter. I haven’t had issues with the dough. What type of flour are you using?
Hi, thank you for your wonderful and simple recipes I am so addicted to your website. Am based in South Africa so some of the ingredients are confusing me. Do you mind explaining what farmers cheese is, never heard of it we probably have a different name here
Oh hey! Welcome! Farmers cheese is similar to cottage cheese but has no liquid. If you have cream cheese, this will work as well.
Natalya, thank you for this recipe.. My only observation is that for some reason my dough turned out a little crumbly ..it still turned out good it was just a little hard to roll out ... The cookies in the end were delicious , I will probably put a little more sugar in the farmers cheese next time to make it sweeter...but overall loved them and will b making them again
The dough is a little crumbly but that's what makes the cookies great in the end. You can add a little less flour next time, sometimes the type of flour you use effects the dough. Thanks for sharing your feedback, love hearing you.
Those look so good! I will have to try it with my flour mix and report back the results 🙂
Yes, please keep me posted. What do you mean by "flour mix"?
Haha just got this notification that you responded to my first comment, lol. My flour mix: the gluten-free flour mix they sell at Costco.
the gluten free flour from costco 🙂
Yummy, I remember these will make them soon.
I really hope you love them! 😉
I followed the instructions exactly but my dough turned out too dry and crumbly. Seems to me like too much flour. Do you think it could be the flour I used? I used Organic Artisan Bread Flour from Costco.
It could be the flour, I'll make a note to the recipe.
Where can I get farmers cheese?
In description I have a link on how you can make your own or you can check in local European market.
This recipe sounds yummy! Can't wait to try it. Can the recipe be halved?
You can totally cut the recipe, it would work out just as great.
i made your dough for farmers cookies and the dough did not unit it stayed crumbly what happened p.s i had to add milk for it tounit
I am not sure why that would happen. Maybe the type of flour you are using?