Soft and tender with a cake like texture, these easy Italian ricotta cookies have a light lemon flavor and the ricotta cheese keeps them nice and moist.
In a food processor or large bowl whisk together the flour, baking powder, salt, sugar and zest. Add the egg and ricotta, pulse or combine with a fork just until the dough comes together. Do not over mix.
Move the dough to a flat surface and gently knead a few times to form a compact dough, if you find the dough too wet then add a little more flour. Wrap the dough in plastic wrap and refrigerate for 30-60 minutes.
Pre-heat oven to 300F/150C. Line 1-2 baking sheets with parchment paper.
Divide the dough into 15 balls and roll each ball into a 9 inch / 23 cm rope, form into a U shape then twist the ends together, place on the prepared baking sheets, brush with milk and sprinkle with sugar.
Bake for approximately 20 minutes or until golden. Let cool 10 minutes on the pan then move to a wire rack to cool completely. Enjoy!
Notes
You can prep these cookies ahead of time! Form your lemon ricotta cookies the night before and store them covered in the refrigerator until it is time to bake them. Store your baked ricotta cookies in an airtight container in a cool spot either in your kitchen or refrigerator for up to 3-4 days. If you have stored them in the refrigerator, bring them to room temperature before serving. To freeze the cookies, be sure to cool them completely then store your baked cookies in the freezer in an airtight container or freezer safe bag, for up to 3 months. Thaw before enjoying.