Lemon Ricotta Cookies
Soft, fluffy cookies bursting with fresh lemon flavor and a creamy texture from ricotta cheese, perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 cup ricotta cheese Use fresh ricotta for best flavor.
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- Zest of 2 lemons lemon zest Aim for just the yellow part.
- 2 tablespoons fresh lemon juice
- 2 cups all-purpose flour Measure accurately using the scoop-and-level method.
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Glaze Ingredients
- 1 cup powdered sugar
- 1-2 tablespoons fresh lemon juice Adjust for desired consistency.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the ricotta cheese and mix until well incorporated.
- Beat in the eggs, lemon zest, lemon juice, and vanilla extract until thoroughly combined.
Cookie Dough
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the flour mixture to the wet ingredients, stirring just until combined. Do not overmix.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving space between each cookie.
Baking
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Glazing
- For the glaze, combine powdered sugar and additional lemon juice in a bowl until smooth.
- Drizzle over cooled cookies and allow the glaze to set before serving.
Notes
For best results, use fresh ricotta and let cookies cool before glazing. Experiment with variations like adding white chocolate chips or poppy seeds.