Lemon Ricotta Cookies
Soft, cake-like cookies with the perfect balance of tangy lemon and creamy ricotta, topped with a sweet lemon glaze for a delightful treat.
Equipment
- Large mixing bowl
- Electric mixer
- Cookie scoop
- Baking sheet
- Parchment paper
- Cooling rack
- Zester
- Measuring cups and spoons
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter softened
- 1 ½ cups granulated sugar
- 15 oz whole milk ricotta cheese
- 2 large eggs
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 cup confectioners’ sugar for glaze
- 2 tbsp fresh lemon juice for glaze
Instructions
- Prep: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Using an electric mixer, beat butter and sugar until light and fluffy.
- Add Wet Ingredients: Mix in ricotta, eggs, lemon zest, lemon juice, vanilla, and almond extract until well combined.
- Combine: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Bake: Drop dough by rounded tablespoons onto the prepared baking sheets. Bake for 12–15 minutes or until lightly golden.
- Cool: Transfer cookies to a cooling rack and let cool completely.
- Make Glaze: Whisk confectioners’ sugar and lemon juice together until smooth. Drizzle over cooled cookies.
- Serve: Allow glaze to set before serving. Enjoy!
Notes
Nutrition Facts (Per Cookie):
- Calories: 170
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 25mg
- Sodium: 230mg
- Carbohydrates: 21g
- Sugars: 16g
- Protein: 2g
- Calcium: 62mg
- Potassium: 28mg