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Lemon Ricotta Cookies

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Lemon Ricotta Cookies are soft, cake-like Italian treats that combine the tangy brightness of lemon with the rich creaminess of ricotta cheese. Topped with a sweet lemon glaze, these cookies are perfect for spring gatherings, holidays, or as a refreshing everyday snack.

Ingredients

For the Cookies:

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 1 cup granulated sugar

  • ½ cup unsalted butter, softened

  • 1 teaspoon lemon zest

  • 1 cup whole milk ricotta cheese, drained if wet

  • 1 large egg

  • 2 tablespoons lemon juice

For the Glaze:

  • 1 cup powdered sugar

  • 2 tablespoons lemon juice

  • 1 teaspoon lemon zest

Instructions

  • Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

  • Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes.

  • Add Wet Ingredients: Mix in the egg, ricotta cheese, lemon zest, and lemon juice until well combined.

  • Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.

  • Chill Dough: Cover the dough and refrigerate for at least 2 hours to firm up.

  • Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

  • Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.

  • Bake: Bake for 12–14 minutes, or until the bottoms are lightly golden. The tops will remain pale.

  • Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

  • Prepare Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.

  • Glaze Cookies: Once the cookies have cooled, dip the tops into the glaze or drizzle it over them. Allow the glaze to set before serving.

Notes

For a citrus twist, you can substitute lemon with orange or lime zest and juice.If you prefer a nutty flavor, try adding chopped walnuts or pistachios to the dough.These cookies freeze well—just freeze unglazed cookies for up to 3 months and glaze them after thawing.

Find it online: https://cookibly.com/lemon-ricotta-cookies/