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Description
Soft and tangy high-protein cookies made with cottage cheese and fresh lemon for a healthy twist on classic lemon cookies.
Ingredients
- 1 cup low-fat cottage cheese
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- Zest of 2 lemons
- Juice of 1 lemon (about 2 tbsp)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 large egg
- 1/4 cup unsalted butter, softened
- 1 tsp vanilla extract
- Pinch of salt
- Optional: Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a blender or food processor, blend the cottage cheese until smooth to remove any curds.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg, vanilla extract, lemon zest, and lemon juice.
- Mix in the blended cottage cheese.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined to form a dough.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired.
Notes
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Store cookies in an airtight container for up to 3 days or freeze for up to a month.
- These cookies are soft and may spread slightly; chill the dough for 30 minutes if needed for better shape.
- Adjust sugar to taste for a less sweet option.