Description
These Lemon Ricotta Cookies are an irresistible treat that combines the soft richness of ricotta cheese with a vibrant lemony zest. Perfect for spring or summer gatherings, these cookies offer a refreshing sweetness balanced by the subtle tang of citrus. Topped with a light lemon glaze, they bring a burst of flavor that makes each bite an absolute delight.
Ingredients
Scale
- 225g all-purpose flour
- 5g baking powder
- 3g salt
- 150g sugar
- 115g unsalted butter, softened
- 250g ricotta cheese
- 1 large egg
- Zest of 1 lemon (about 1 tbsp)
- 30ml fresh lemon juice (2 tbsp)
- 5ml vanilla extract (1 tsp)
For the Glaze:
- 120g powdered sugar
- 15–30ml fresh lemon juice (1–2 tbsp)
- Lemon zest for garnish
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together sugar and butter until light and fluffy. Add ricotta, egg, lemon zest, lemon juice, and vanilla; mix until smooth.
- Gradually add the flour mixture to the wet ingredients, mixing just until combined.
- Drop rounded tablespoons of dough onto prepared baking sheets.
- Bake for 12-15 minutes, until edges are slightly golden. Let cool completely on a wire rack.
- For the glaze, whisk powdered sugar and lemon juice until smooth, then drizzle over cooled cookies and garnish with lemon zest.
Notes
- Storage: Store these cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
- Freezing: You can freeze unglazed cookies for up to 2 months. Thaw at room temperature and glaze before serving.
- Flavor Tips: For a stronger lemon taste, add an extra 1 tsp of lemon zest to the dough.
- Texture: For even softer cookies, add an additional 1-2 tbsp of ricotta cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 24 cookies
- Calories: 95 kcal