Description
These Pistachio & Meyer Lemon Cheesecake Cookies are the perfect combination of tangy Meyer lemon, creamy cheesecake texture, and the crunchy richness of pistachios. Soft, chewy, and bursting with flavor, they’re the perfect treat for any occasion.
Ingredients
Units
Scale
- 1/2 cup shelled pistachios
- 1/4 cup Meyer lemon juice
- 1/4 cup cream cheese
- 1 cup flour
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the flour, sugar, and vanilla extract. Add the cream cheese and Meyer lemon juice, mixing until the dough forms.
- Fold in the shelled pistachios, ensuring they are evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet and flatten slightly.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- If you want more lemon flavor, you can add lemon zest to the dough.
- For a richer texture, feel free to use full-fat cream cheese.
- Store these cookies in an airtight container for up to 5 days or freeze for later use.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 12g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg