Description
Delightful lemon-flavored cookies filled with creamy ricotta cheesecake, perfect for any occasion.
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 4 oz cream cheese, softened
- ½ cup whole milk ricotta cheese
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest
- Extra lemon zest (optional garnish)
- Powdered sugar for dusting (optional garnish)
Instructions
- PREPARE THE DRY INGREDIENTS: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set the mixture aside so the leavening distributes evenly through the dough.
- CREAM THE BUTTER AND SUGAR: In a large mixing bowl, beat the softened butter and granulated sugar using a hand mixer or stand mixer for about 2–3 minutes until the mixture becomes light, fluffy, and pale in color. This step incorporates air and helps create a soft cookie texture.
- ADD THE WET INGREDIENTS: Add the egg, vanilla extract, fresh lemon juice, and lemon zest to the butter mixture. Mix until the ingredients blend into a smooth and creamy mixture with a noticeable citrus aroma.
- COMBINE THE DOUGH: Gradually add the dry ingredient mixture into the wet ingredients while mixing on low speed. Stir just until a soft cookie dough forms and no dry flour remains. Avoid overmixing to maintain a tender cookie texture.
- CHILL THE DOUGH: Cover the bowl and refrigerate the dough for 30 minutes. Chilling firms the butter in the dough and prevents the cookies from spreading too much during baking.
- PREPARE THE CHEESECAKE FILLING: In a small bowl, combine the softened cream cheese, ricotta cheese, powdered sugar, vanilla extract, and lemon zest. Mix until the filling becomes smooth, creamy, and evenly blended.
- SHAPE THE COOKIES: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 2 tablespoons of dough and roll it into balls. Place the dough balls on the prepared baking sheet, leaving space between each one. Use your thumb or the back of a spoon to gently press a small indentation in the center of each dough ball.
- ADD THE FILLING: Spoon about 1 teaspoon of the ricotta cheesecake filling into the indentation of each cookie. The filling should sit neatly in the center without spilling over the edges.
- BAKE THE COOKIES: Place the baking sheet in the preheated oven and bake for 12–14 minutes until the cookie edges turn lightly golden while the centers remain soft.
- COOL THE COOKIES: Allow the cookies to rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, add a light dusting of powdered sugar or a sprinkle of fresh lemon zest if desired.
Notes
- Ensure the butter is softened for easy creaming with sugar.
- Refrigerating the dough helps maintain the cookie shape while baking.
- Feel free to adjust the lemon zest quantity to suit your taste preference.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie