Lemon Cheesecake Cookies
Delightful cookies that blend the rich flavors of cheesecake with a refreshing lemon twist, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoons baking powder Ensure it's fresh for best results
- 0.25 teaspoons salt
Wet Ingredients
- 1 cup ricotta cheese
- 0.5 cups sugar Adjust as needed for sweetness
- 0.25 cups butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 zest lemon Freshly zested for best flavor
- 2 tablespoons lemon juice Freshly squeezed is preferred
Instructions
Preparation
- Gather all ingredients, ensuring butter is at room temperature.
- Zest the lemon before juicing it.
Making the Mixture
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together ricotta cheese, softened butter, and sugar until smooth.
- Add the egg, vanilla extract, lemon zest, and lemon juice. Beat until creamy and fluffy.
Combining Ingredients
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
Baking
- Scoop spoonfuls of dough onto a lined baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 10-12 minutes, until edges are lightly golden.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
These cookies can be stored in an airtight container for 5-7 days at room temperature. For longer storage, freeze them in a single layer on a baking sheet and then transfer to a freezer-safe bag.