Description
These Lemon Ricotta Cookies are soft, airy, and bursting with fresh citrus flavor, finished with a sweet lemon glaze for the perfect balance of tangy and sweet.
Ingredients
For the Ricotta Cookies:
- 75 g (â…“ cup) unsalted butter, room temperature
- 200 g (1 cup) granulated sugar
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- 250 g (1 cup) full-fat ricotta cheese, room temperature
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 185 g (1½ cups) all-purpose flour, sifted
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Lemon Glaze:
- 90 g (¾ cup) powdered sugar
- 1 tablespoon lemon juice
Instructions
1. Use an electric hand mixer to whip the room temperature butter and sugar together until light and fluffy.
2. Add the egg and vanilla extract and continue mixing until combined.
3. Mix in the ricotta cheese and lemon zest.
4. Slowly add the lemon juice and continue mixing until fully incorporated.
5. Sift the flour, baking powder, and salt into the wet ingredients.
6. Carefully fold the dry ingredients into the batter with a rubber spatula until just combined. Do not overmix.
7. Line two baking sheets with parchment paper.
8. Scoop tablespoon-sized portions of dough onto the baking sheets, spacing them about 2 inches apart.
9. Refrigerate the cookie dough on the baking sheets for at least 1 hour.
10. Preheat the oven to 347°F (175°C).
11. Bake the cookies for about 13 minutes until the bottoms are baked but the tops remain pale.
12. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack.
13. Mix the powdered sugar and lemon juice together to create the glaze, adjusting consistency as needed.
14. Glaze the cooled cookies with a spoon or piping bag and sprinkle with extra lemon zest if desired.
15. Store at room temperature for up to 2 days or refrigerate for up to 5 days.
Notes
Measure ingredients with a digital scale for best accuracy.
Use room temperature butter, eggs, and ricotta cheese for smooth mixing.
Drain ricotta cheese if it appears watery before using.
Do not overbake the cookies; they should stay pale and soft.
The cookies will be delicate while hot but will firm up as they cool.
Allow cookies to cool completely before glazing.
Nutrition
- Serving Size: 1 cookie
- Calories: 311
- Sugar: 23g
- Sodium: 352mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0.05g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 16mg