Soft, moist cookies blending creamy cottage cheese and fresh lemon, finished with a bright lemon glaze.
# Ingredient List:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1 cup full-fat cottage cheese, well-drained
08 - 1 large egg
09 - 1 tablespoon lemon zest
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon pure vanilla extract
→ For Rolling
12 - 1/4 cup granulated sugar
→ Lemon Glaze
13 - 1 cup powdered sugar, sifted
14 - 2 tablespoons fresh lemon juice
15 - 1 teaspoon lemon zest, optional
# How to Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, approximately 2 minutes.
04 - Add cottage cheese to butter mixture and beat until smooth. Mix in egg, lemon zest, lemon juice, and vanilla extract until fully combined.
05 - Gradually add dry ingredients to wet ingredients, mixing until just incorporated. Avoid overmixing.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in granulated sugar and place 2 inches apart on prepared baking sheets.
07 - Bake for 11 to 13 minutes, or until edges are set and centers are slightly soft. Do not overbake.
08 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
09 - Whisk powdered sugar, lemon juice, and optional zest until smooth and pourable. Drizzle over cooled cookies and allow glaze to set before serving.
