Lemon Ricotta Cookies: Soft, Chewy Bliss You’ll Love
These Lemon Ricotta Cookies are soft, chewy, and bursting with citrus flavor, perfect for any gathering.
Equipment
- Mixing bowls
- Baking sheet
- Parchment paper
- - Plastic wrap
- Oven
Ingredients
For the Cookie Dough
- 2 cups All-Purpose Flour Feel free to use gluten-free flour.
- 2 teaspoons Baking Powder Acts as a leavening agent.
- 1/2 teaspoon Salt Enhances flavors.
- 1 stick Unsalted Butter At room temperature.
- 1 cup Granulated Sugar Sweetens the dough.
- 2 large Eggs Binds the ingredients.
- 1 cup Ricotta Cheese Whole milk ricotta is ideal.
- 1 tablespoon Lemon Zest Use zest from unwaxed lemons.
- 2 tablespoons Lemon Juice Brightens flavor.
For the Icing
- 1 cup Powdered Sugar For smooth frosting.
- 1 tablespoon Additional Lemon Juice Offers tanginess to the frosting.
Instructions
How to Make Lemon Ricotta Cookies
- Sift together flour, baking powder, and salt in a bowl. In a separate bowl, cream the softened unsalted butter and granulated sugar for about 3 minutes, until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Gently incorporate the ricotta cheese, lemon zest, and lemon juice on low speed. Then gradually add the dry ingredients, mixing until just combined.
- Wrap the dough in plastic wrap and refrigerate for at least 4 hours, or up to 2 days.
- Line a baking sheet with parchment paper. Scoop rounded tablespoons of the chilled dough onto the sheet, spacing them apart. Place the sheet in the freezer for about 30 minutes.
- Preheat your oven to 325°F (163°C).
- Bake the cookies for 20-22 minutes, rotating the baking sheet halfway through. Allow them to cool for about 5 minutes before transferring to wire racks.
- In a bowl, beat together the softened butter and powdered sugar until smooth. Gradually mix in the additional lemon juice until creamy.
- Once the cookies are cooled, spread icing on each cookie and sprinkle with extra lemon zest.
Notes
Serve with a hot cup of tea for a delightful afternoon treat.