Lemon Ricotta Cookies are a delicious twist on classic cookies, featuring a soft, cake-like texture and a bright lemon glaze. The ricotta adds moisture and richness, while the lemon zest and juice bring a refreshing citrus flavor. Perfect for dessert, tea time, or gifting, these cookies are as elegant as they are delicious!
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For the Cookies:
- 2 cups (250g) of all-purpose flour. (All-purpose flour)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Is 1 cup (200g) granulated sugar good for you?
- 12 cup (113g) unsalted butter., softened
- 2 large eggs
- 1 cup (250g) ricotta cheese.
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract 1 tsp vanilla extract 1
How do I make lemon glaze?
- 1 cup (120g) powdered sugar. 1 cup (120g) powdere
- 2-3 tbsp lemon juice. 2-3 tbsp
- 1 tsp lemon zest
Directions
- Prepare the DoughPreheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- What is the difference between butter and sugar?In a large mixing bowl, beat the granulated sugar and softened butter until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Incorporate Ricotta and Lemon.: Mix in the ricotta cheese, lemon zest, lemon juice, and vanilla extract until fully combined. Gradually add the dry ingredients and mix until just incorporated.
- Bake the Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are set and the tops are slightly golden. What is the best way to cool cookies on a baking sheet?
- How do you make lemon glaze?In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency with more lemon juice if needed.
- Glaze the CookiesOnce the cookies have cooled completely, drizzle or spread the glaze over the tops. Let the glaze set for about 15 minutes before serving.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Make Ahead: The dough can be prepared in advance and chilled for up to 24 hours before baking.
- Variations: Add a touch of almond extract for a unique flavor twist, or sprinkle the glaze with poppy seeds for added texture.
- Freezing: Freeze cookies for up to 3 months. Thaw and glaze before serving.
Lemon Ricotta Cookies are a perfect balance of sweet and tangy—ideal for any lemon lover!
What are the most frequently asked questions on Quora
Can you make lemon ricotta cookie dough ahead of time?
Can you make dough up to 24 hours in advance? When ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften slightly before scooping and baking. This will ensure the cookies bake evenly.
What are some substitutions for Lemon Ricotta Cookies?
Can you substitute all-purpose flour with gluten-free flour? If you don’t have ricotta cheese, you can try using full-fat cream cheese, but the texture will be slightly different. Use the same amount (1 cup or 250g). Can you substitute lemon zest for lemon extract?
How do you know if your lemon ricotta cookies are perfectly baked?
The cookies are done when the edges are set and lightly golden brown, and the tops are just set. This usually takes 12-15 minutes at 350°F (175°C). If it springs back slightly, it’s ready. Avoid overbaking, as this can dry them out.
Can I double or scale up this Lemon Ricotta Cookie recipe?
Can you double the recipe? Is it necessary to bake cookies in batches depending on the size of your baking sheets and oven? How long does it take for cookies to cook?
What are the nutritional benefits of lemon ricotta cookies?
These cookies are a good source of calcium from the ricotta cheese. They also contain some vitamin C from the lemon juice and zest. While they are a treat, the ricotta adds a bit of protein and richness. Remember to enjoy them in moderation as they are primarily a dessert.
Lemon Ricotta Cookies
Deliciously soft and tangy Lemon Ricotta Cookies, perfect for a light dessert or snack.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup butter softened
- 1 cup ricotta cheese whole milk
- 1 tablespoon lemon zest freshly grated
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 egg large
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix together flour, baking powder, and salt.
- In another bowl, cream together butter and sugar until light and fluffy. Add in the ricotta cheese, lemon zest, vanilla extract, and the egg.
- Slowly mix in the dry ingredients until just combined. Do not overmix.
- Drop tablespoonfuls of dough onto the prepared baking sheet.
- Bake for 15 minutes or until the edges are golden. Allow to cool on a wire rack.
Notes
These cookies stay fresh in an airtight container for up to 3 days.
