Description
These Cottage Cheese Lemon Sugar cookies combine a tender, moist texture from cottage cheese with a bright lemon flavor, creating a delightful treat perfect for any occasion. Topped with a tangy lemon glaze, these cookies offer a perfect balance of sweetness and citrus zest.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup full-fat cottage cheese, well-drained
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
Topping
- 1/4 cup granulated sugar
Glaze
- 1 cup powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
- Prepare baking environment: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Combine dry components: In a medium-sized bowl, whisk the all-purpose flour, baking soda, baking powder, and salt together until evenly mixed. Set this mixture aside.
- Cream butter and sugar: Using a large bowl and a mixer, beat the softened unsalted butter with 1 cup of granulated sugar until the mixture becomes light and fluffy, which will take about 2 minutes.
- Incorporate wet ingredients: Add the well-drained cottage cheese to the creamed butter and sugar, beating until smooth. Then mix in the egg, lemon zest, lemon juice, and vanilla extract thoroughly until fully combined.
- Unite dough mixture: Gradually mix the dry ingredient blend into the wet mixture, stirring just until incorporated. Be careful not to overmix to maintain a tender cookie texture.
- Shape and coat cookies: Scoop tablespoon-sized portions of the dough and roll each into a ball. Roll each dough ball in the 1/4 cup of granulated sugar, then place them about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake cookies: Bake in the preheated oven for 11 to 13 minutes or until the edges are set and the centers are still slightly soft. Avoid overbaking to keep the cookies moist.
- Cool on pan and rack: Let the cookies cool on the baking sheet for 5 minutes after baking to firm up, then transfer them to a wire rack to cool completely.
- Prepare and apply glaze: In a small bowl, whisk together the sifted powdered sugar, fresh lemon juice, and optional lemon zest until the glaze is smooth and pourable. Drizzle this lemon glaze over the cooled cookies and allow it to set before serving for a beautiful, tangy finish.
Notes
- Ensure cottage cheese is well-drained to avoid soggy dough.
- Do not overmix the dough to keep the cookies tender.
- Bake the cookies until edges are set but centers remain soft for optimal texture.
- The lemon glaze adds a refreshing tartness but can be omitted if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days.
- These cookies freeze well without glaze for up to 1 month; glaze after thawing.
