Lemon Cheesecake Cookies
Delightful cookies combining zesty lemon flavor and rich cheesecake texture, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup ricotta cheese Can substitute with dairy-free alternatives.
- 1 cup all-purpose flour Substitute with gluten-free flour if needed.
- ½ cup granulated sugar Can be replaced with natural sweeteners.
- ¼ cup butter, softened Use coconut oil for a dairy-free option.
- 1 large egg Replace with flaxseed meal or applesauce for vegan.
- 1 teaspoon vanilla extract
- Zest of 1 lemon Lemon Zest Essential for flavor.
- 2 tablespoons lemon juice
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
Preparation
- Gather all your ingredients, ensuring butter is softened and lemon is zested.
- Preheat your oven to 350°F (175°C).
Mixing
- Cream together softened butter and granulated sugar until light and fluffy.
- Add ricotta cheese, egg, and vanilla extract; mix until smooth.
- In a separate bowl, whisk together flour, baking powder, salt, lemon zest, and lemon juice.
- Gradually combine dry ingredients into the wet mixture, stirring gently to avoid overmixing.
Baking
- Drop spoonfuls of batter onto a parchment-lined baking sheet, spacing them a few inches apart.
- Bake for 12-15 minutes until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Best served with tea or coffee. Can be frozen for up to 3 months. For extra flavor, consider adding a simple lemon glaze.