Lemon ricotta cookies are a delightful treat that combines the zesty freshness of lemons with the rich creaminess of ricotta cheese. These soft and chewy cookies are perfect for any occasion, from casual gatherings to elegant dessert parties. The contrast between the sweet and tart flavors is truly irresistible, and the cookies are sure to please even the most discerning palates.
Lemon ricotta cookies are a good source of protein and calcium, thanks to the ricotta cheese. They are also a relatively low-fat treat, making them a guilt-free indulgence.
Lemon ricotta cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their zesty lemon flavor and rich ricotta cheese filling, these cookies are sure to become a new favorite. So gather your ingredients and get baking!
lemon ricotta cookies
Ingredients
- cup 226 grams unsalted butter, softened
- 2 cups 400 grams granulated sugar
- 2 large eggs at room temperature
- 15 ounces 426 grams ricotta cheese, drained and at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest plus more for decoration if desired
- 4 cups 500 grams all-purpose flour
- cup 226 grams unsalted butter, softened
- 2 cups 400 grams granulated sugar
- 2 large eggs at room temperature
- 15 ounces 426 grams ricotta cheese, drained and at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest plus more for decoration if desired
- 4 cups 500 grams all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the ricotta cheese, vanilla extract, and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop rounded tablespoons of dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie to allow for spreading.
- Bake for 12-15 minutes, or until the edges of the cookies are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- To make the glaze (optional), whisk together the confectioners' sugar, milk or lemon juice, and vanilla extract until smooth. Dip the tops of the cooled cookies into the glaze, then sprinkle with additional lemon zest if desired.
1 Comment
easy recipe