Description
Lemon Ricotta Cookies are a delightful treat that combines the zesty flavor of fresh lemons with the rich creaminess of ricotta cheese. These cookies are incredibly soft and fluffy, making them perfect for any occasion—from afternoon tea to festive gatherings. The addition of a tangy lemon glaze elevates their flavor profile, creating a sweet and citrusy indulgence that everyone will love. Easy to prepare and versatile enough to enjoy year-round, these cookies will quickly become a staple in your dessert repertoire.
Ingredients
Scale
- 1 stick (4 ounces) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 cup of ricotta cheese, at room temperature
- 1 teaspoon vanilla
- Zest of 2 lemons
- 2 teaspoons lemon juice
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups powdered sugar for glaze
- 1–2 tablespoons of lemon juice for glaze
- Extra lemon zest for garnish
Instructions
- Cream together unsalted butter and granulated sugar until light and fluffy.
- Mix in the egg, ricotta cheese, vanilla extract, lemon zest, and lemon juice until combined.
- Gradually add flour, baking powder, baking soda, and salt; mix until just combined.
- Chill dough for at least two hours or overnight for best results.
- Preheat oven to 350°F (175°C) and line a cookie sheet with a silicone mat.
- Form two-tablespoon-sized balls of dough using a cookie scoop and place on the prepared sheet.
- Bake for 12-13 minutes until lightly golden on the bottoms; cool on a wire rack.
- Prepare glaze by whisking powdered sugar with lemon juice until drippy; dip cooled cookies into the glaze.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 10g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 15mg