There’s something truly comforting about baking a batch of Lemon Ricotta Cookies. These cookies are a delightful blend of soft, moist textures paired with the tangy zest of lemon.
I love the way the richness of ricotta brings a unique, cake-like softness to the cookies, making them perfect for any occasion.
What sets these apart from other cookie recipes is the refreshing kick of lemon in each bite. Whether you’re a seasoned baker or just looking for a new recipe, these Italian Lemon Ricotta Cookies with a shimmering lemon glaze are sure to impress. The combination of citrus and creamy ricotta creates an unforgettable taste that’s both delicate and flavorful.
For anyone with a sweet tooth looking for a new favorite, these cookies might just do the trick. Lemon Ricotta Cookies are not only delightful to eat but also enjoyable to make.
Why You Will Love Lemon Ricotta Cookies
I adore Lemon Ricotta Cookies for their perfect balance of flavors. They have a bright, lemon flavor that is both refreshing and delicious. The lemon zest and juice give the cookies a natural citrus taste that is simply irresistible.
These cookies are incredibly soft and chewy. The ricotta cheese adds a delightful creaminess that makes each bite melt in your mouth. I find that this texture sets them apart from many other traditional cookies.
Another reason to love these cookies is their versatility as a dessert. They are perfect for any occasion, whether it’s a casual get-together or a fancy celebration. Pair them with your favorite tea or coffee for the ultimate treat.
The cookies are also easy to make, which is a big plus for me. With just a few simple ingredients, I can whip them up quickly without any hassle. This makes them a great option for busy days when I still want to enjoy a homemade dessert.
The lemon glaze drizzle on top is the icing on the cake, so to speak. It adds an extra burst of lemony goodness and a pretty finish to these already delightful cookies. Every time I make them, they disappear fast, which is always a good sign!
How To Make Lemon Ricotta Cookies
I create Lemon Ricotta Cookies using fresh lemons and ricotta cheese, resulting in a delightful and soft treat. These cookies are flavored with lemon zest and a simple glaze made from lemon juice and confectioners’ sugar. They’re perfect for any occasion.
Ingredients
To make these cookies, I gather the following ingredients:
- All-purpose flour: 2 1/2 cups
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter: 1/2 cup, softened
- Granulated sugar: 1 1/2 cups
- Whole milk ricotta cheese: 15 ounces
- Large eggs: 2
- Lemon zest: from 2 Meyer lemons
- Fresh lemon juice: 1/4 cup
- Vanilla extract: 1 teaspoon
- Almond extract: 1/2 teaspoon
- Confectioners’ sugar: for the glaze
These ingredients create a smooth ricotta cookie dough with a bright lemon flavor.
Instruments
I use these tools to prepare the dough:
- Large mixing bowl
- Electric mixer with a large bowl
- Cookie scoop
- Baking sheets
- Parchment paper
- Cooling rack
- Zester for the lemons
These proper tools help me mix and bake the cookies evenly.
Step By Step Instruction
First, I preheat the oven to 375°F and line my baking sheets with parchment paper. This prevents the cookies from sticking.
Next, in a large bowl, I whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and salt. I ensure the mixture is well combined.
Using the electric mixer, I beat the unsalted butter and granulated sugar until fluffy. I then add in the whole milk ricotta, large eggs, lemon zest, fresh lemon juice, vanilla extract, and almond extract. Once combined, I gradually mix in the dry ingredients.
I use a cookie scoop to drop the dough onto the sheets. They bake for about 12-15 minutes.
After baking, I place them on a cooling rack. For the glaze, I mix confectioners’ sugar with lemon juice. I drizzle this over the cooled cookies for added sweetness.
Ingredient Substitute
When making Lemon Ricotta Cookies, we sometimes need to swap out ingredients.
For those who run out of lemons, lemon extract can be used. Its concentrated flavor works well. Use about half a teaspoon for each teaspoon of fresh lemon juice you replace.
If ricotta cheese isn’t available, cottage cheese can be a substitute. Make sure to blend it smooth to get a texture similar to ricotta.
For a twist, use orange zest instead of lemon zest. It adds a sweet citrus flavor. This change gives the cookies a unique taste, perfect for when you want a fresh twist.
Missing butter? In some cases, I substitute equal parts of a mild-flavored oil, like canola. Keep in mind, this may slightly alter the cookie’s texture.
The lemon glaze is another area to experiment with. A straightforward frosting can be made using powdered sugar and water if you don’t have lemon juice. This creates a simple, sugary coating.
These swaps make the cookies flexible for various kitchen situations.
What To Serve With Lemon Ricotta Cookies
Lemon Ricotta Cookies are a delightful treat, and I love pairing them with drinks and snacks that complement their flavors. A warm cup of herbal tea or a frothy cappuccino brings out the cookie’s zesty lemon notes. A glass of chilled cold milk can also be a refreshing accompaniment.
A scoop of Peach Ice Cream or vanilla ice cream on the side turns these cookies into a refreshing dessert for a summer afternoon. If you want to embrace the lemony theme, try serving with lemon bars. The combination of different lemon treats can be a citrus lover’s paradise.
For those who prefer a more traditional Italian experience, a serving of Lemon Ricotta Pancakes offers a lovely contrast. Pairing these two creations ensures a delightful balance of textures and flavors.
When planning a dessert platter, consider including other Italian cookies for variety. These could add texture and a range of sweet notes to your offering. Lemon cookies can mesh well on this platter, enhancing the citrusy theme beautifully.
How To Store Lemon Ricotta Cookies
When I make Lemon Ricotta Cookies, I always let them cool completely on wire racks. This stops them from getting soggy while keeping their texture light and soft.
For short-term storage, I keep them at room temperature. Placing them in an airtight container—like a cookie tin or a Tupperware—helps maintain their softness and lemony flavor.
If I need them to last longer, I choose the fridge. Lemon Ricotta Cookies can stay fresh in there for about five days. This method keeps their creamy taste just right.
To enjoy them even later, I freeze Lemon Ricotta Cookies. Wrapping each one in plastic wrap before placing them in a freezer bag helps prevent freezer burn. They can last for a couple of months this way.
Before serving, I let the cookies thaw at room temperature. Sometimes, I reheat them in the oven at 350°F (175°C) for a few minutes. This way, they taste fresh and delicious.
Is Lemon Ricotta Cookies Healthy
When I think about the healthiness of lemon ricotta cookies, there are a few key things I consider. These cookies can vary depending on the ingredients used. Let’s explore some aspects.
Ingredients:
- Ricotta Cheese: It adds moisture and protein but is also a source of fat. Choosing whole milk ricotta increases the fat content.
- Sugar: Usually present in generous amounts, contributing to calorie intake.
- Lemon: Adds flavor and zest without many additional calories.
Nutritional Benefits:
- Ricotta provides calcium and is rich in protein, which can be part of a balanced diet.
- The lemon zest and juice offer a small dose of vitamin C.
Concerns:
- Sugar Content: High sugar levels can impact overall health, especially if consumed in large quantities.
- Fats: Depending on the type of ricotta (whole vs. part-skim) and butter used, the fat content can be significant.
Moderation:
Eating lemon ricotta cookies occasionally can be part of a balanced diet. It’s all about moderation and enjoying these treats without overindulgence.
When making them at home, I can adjust certain ingredients. For example, replacing part of the sugar with a substitute or using low-fat ricotta can make a difference.
In my view, these cookies are a delicious treat with some nutritional benefits, but they should be enjoyed in moderation, like many baked goods.
Nutrition Fact
As someone who loves making lemon ricotta cookies, I find it important to know what’s in them. Here’s a simple list of the nutrition facts for one cookie:
- Calories: 170
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 25mg
- Sodium: 230mg
- Total Carbohydrate: 21g
- Sugars: 16g
- Protein: 2g
These cookies provide a wonderful balance of sweetness and tartness with a soft texture.
Vitamins and Minerals:
- Calcium: 61.92 mg
- Potassium: 28 mg
Remember, these cookies have about 63% of their calories from carbs, 32% from fat, and 5% from protein. This helps me enjoy them in moderation.
