Why Make This Recipe
Lemon Ricotta Cookies are a delightful treat that combines the creamy texture of ricotta cheese with zesty lemon flavor. They are soft, light, and perfect for any occasion. These cookies can brighten your day or impress your friends at a gathering. They are simple to make, and their refreshing taste makes them a favorite among many!
How to Make Lemon Ricotta Cookies
Ingredients
- 1 cup (250g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 cup (250g) ricotta cheese
- Zest of 2 lemons
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
- Beat in the egg until fully incorporated, then mix in the ricotta cheese, lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Using a spoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Lemon Ricotta Cookies
Lemon Ricotta Cookies can be enjoyed warm or at room temperature. They are perfect by themselves, or you can sprinkle some powdered sugar on top for extra sweetness. Pair them with a cup of tea or coffee for a delightful afternoon snack!
How to Store Lemon Ricotta Cookies
To store your Lemon Ricotta Cookies, place them in an airtight container. They can stay fresh at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. You can also freeze the cookies for up to 3 months. Just make sure to let them cool completely before freezing.
Tips to Make Lemon Ricotta Cookies
- Make sure your butter is softened to room temperature for the best texture.
- Don’t overmix the dough; mix until just combined to keep cookies light and fluffy.
- Feel free to adjust the amount of lemon zest and juice based on your taste preference.
Variation
You can add chocolate chips or nuts to the cookie dough for a different flavor. Dried cranberries or blueberries also make a tasty addition!
FAQs
1. Can I use low-fat ricotta cheese?
Yes, low-fat ricotta cheese can be used, but it may change the texture slightly.
2. How can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that is designed for baking.
3. Can I add frosting to these cookies?
Yes, you can top them with a light glaze made of powdered sugar and lemon juice for added sweetness!
Lemon Ricotta Cookies
- Total Time: 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Delightful soft cookies combining creamy ricotta and zesty lemon flavor, perfect for any occasion.
Ingredients
- 1 cup (250g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 cup (250g) ricotta cheese
- Zest of 2 lemons
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the egg until fully incorporated, then mix in the ricotta cheese, lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Using a spoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For extra sweetness, sprinkle with powdered sugar before serving. Store in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian