Lemon Ricotta Cookies
Ingredients
- 2 cups all purpose flour)
(286 grams
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter
softened
- 1 teaspoon lemon zest
- 1 cup whole milk ricotta)
(drained if wet
- 1 large egg
- 2 tablespoons lemon juice
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Directions
- 1
Line a baking pan with a nonstick baking mat or parchment paper; set aside.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- 3
In a large bowl, use an electric mixer to mix together the sugar, butter, and 1 teaspoon lemon zest, until the mixture is light and fluffy; about 2 minutes. Beat in the ricotta, egg, and 2 tablespoons of lemon juice, and mix until combined. Add in the flour mixture and mix until just combined.
- 4
Cover the cookie dough and chill in the refrigerator for at least 2 hours.
- 5
Preheat oven to 350 degrees. Remove cookie dough from refrigerator and use a cookie scoop to measure out about a tablespoon of batter and roll into a ball. Place on prepared baking sheets leaving about 2 inches between cookies.
- 6
Bake for 12-14 minutes or until the bottom of the cookie starts to brown slightly. (The cookies will not change color much). Cool on pan for 5 minutes before moving to wire rack to cool completely.
- 7
To make the glaze, in a small bowl whisk together the powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of lemon zest. Hold the cooled cookie upside down and dip the top of the cookie in the glaze. Return to the wire rack to dry completely.
Lemon Ricotta Cookies
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About this Recipe
Tired of dry, lackluster cookies? Get ready to discover the Lemon Ricotta Cookie recipe that will change your baking forever. This truly special recipe delivers irresistibly soft Italian-inspired cookies, perfectly balanced with bright, zesty lemon and just the right amount of sweetness.
What makes these Lemon Ricotta Cookies stand out is their thoughtful development. This isn't just another cookie recipe; it's been tested and perfected to ensure every bite is consistent and delightful. The secret to their incredible tender, melt-in-your-mouth texture lies in the whole milk ricotta, which imparts a unique richness and moisture that typical butter-only cookies can't match. You'll love how the ricotta prevents dryness, resulting in a perfectly soft crumb every time.
Prepare for a wonderfully soft cookie that tastes like a ray of sunshine. Each bite offers a harmonious blend of tangy lemon and a comforting sweetness, leaving a refreshing aftertaste. The texture is delicate and light, a true pleasure to eat. While the total process takes 130 minutes, the passive time yields a truly rewarding and memorable treat, perfect for any occasion.
Want to make these cookies your own? For a slightly different citrus profile, you could experiment with adding a touch of orange or lime zest to the dough instead of solely lemon. If you prefer a less pronounced lemon flavor, you can subtly reduce the amount of lemon zest or juice in either the cookie dough or the glaze. Just remember to use whole milk ricotta and ensure it's drained if wet for the best texture.
These delightful Lemon Ricotta Cookies are ideal for brightening up any gathering, from casual brunches to elegant dessert platters. They also make a thoughtful homemade gift.