Prep
15m
Cook
15m
Makes
24 cookies
Discover the delightful taste of Ricotta and Lemon Cookies, a perfect treat for any occasion. This easy ricotta dessert recipe combines the creamy texture of ricotta with the zesty flavor of lemon for a cookie that’s both soft and refreshing.
Ingredients (13)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg flour
1 cup ricotta cheese
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup powdered sugar (for glaze)
2 tablespoons fresh lemon juice (for glaze)
Zest of 1 lemon (for glaze)
Steps (6)
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 2 minutes.
Add Wet Ingredients: Beat in the egg until well combined. Add the ricotta cheese, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Form Cookies: Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Additional tips
- Drain Ricotta: If your ricotta cheese is very wet, drain it in a fine mesh sieve before using to ensure the cookies stay fluffy.
- Organic Lemons: Use organic lemons for the zest to avoid any wax or pesticides.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- To make more double the ingredients.