Irresistible Lemon Cheesecake Cookies
Deliciously soft and chewy cookies infused with vibrant lemon zest and creamy ricotta cheese, offering a delightful twist on traditional cheesecake flavors.
Ingrédients
For the Cookies
- 1 cup ricotta cheese Provides creaminess and a subtle tang.
- 1 cup all-purpose flour The base for the cookie structure.
- 1/2 cup granulated sugar Adds sweetness.
- 1/4 cup butter, softened For a rich, buttery flavor.
- 1 large egg Helps bind the ingredients together.
- 1 teaspoon vanilla extract Enhances the overall flavor.
- Zest of 1 lemon lemon zest Brightens the cookie with citrus notes.
- 2 tablespoons lemon juice Provides tanginess.
- 1/2 teaspoon baking powder Helps the cookies rise.
- 1/4 teaspoon salt Balances the sweetness.
Instructions
Preparation
- Gather all your ingredients and preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the ricotta cheese, egg, and vanilla extract to the creamed mixture and mix until well combined.
- In a separate bowl, combine all-purpose flour, baking powder, salt, lemon zest, and lemon juice and whisk together.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing about two inches apart.
- Bake for 12-15 minutes until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, enjoy or store in an airtight container.
Notes
Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To freeze, place in a single layer on a baking sheet until solid, then transfer to a freezer-safe container.