Ricotta Lemon Cookies
These ricotta lemon cookies are moist, soft and delicious whether topped with a lemon glaze, a dusting of powdered sugar or even plain.
Servings: 17 cookies
Calories: 142kcal
Ingredients
- 1¾ cups all purpose flour
- 1 teaspoon baking powder
- 1 pinch salt (if using unsalted butter then add ¼ teaspoon of salt)
- ½ cup ricotta cheese (I used the homemade ricotta) (place in a sieve for 30 minutes to remove excess liquid if necessary)
- ½ cup granulated sugar
- 3-3½ tablespoons butter (softened)
- 1 large egg (room temperature)
- ½ teaspoon vanilla or lemon extract
- 1 tablespoon lemon zest
EXTRAS
- 2-3 tablespoons powdered sugar
LEMON GLAZE
- 1 cup powdered sugar
- ½-1 tablespoon cream
- ½-1 tablespoon lemon juice
Instructions
- In a medium bowl whisk together the flour, baking powder and salt.
- In a large bowl or stand mixer beat until creamy the ricotta cheese, butter and sugar for approximately 2-3 minutes, add the egg, vanilla and zest and beat together, add the dry ingredients and beat on low just to combine, do not over mix. Cover and refrigerate for 1 hour.
- Pre-heat oven to 350F/180C. Line 1-2 baking sheets with parchment paper.
- Drop heaping spoonfuls on the prepared baking sheets and bake 10-12 minutes or until lightly golden. Let cool on the baking sheet for 15 minutes then move to a wire rack to cool completely. Dust with powder sugar or lemon glaze before serving. Enjoy!
LEMON GLAZE
- In a small bowl mix together the powdered sugar, cream and lemon juice. Mix until smooth (should be quite thick). Spread on cooled cookies.
Notes
How to store ricotta lemon cookies?
Once the lemon glaze has completely dried, store cookies in an airtight container at room temperature for 2-3 days and then in the refrigerator for up to a week.Can I freeze leftover Italian ricotta cookies?
Yes! Cool completely but don’t add the glaze. Store unblazed cookies in a freezer safe container or bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature then add the glaze and enjoy.Can I freeze the cookie dough?
Yes! Just scoop the dough balls onto a parchment line baking sheet and flash freeze until frozen. Store in a freezer safe container and bake from frozen adding a few minutes to the baking time. Add the glaze and enjoy!Nutrition
Calories: 142kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 32mg | Potassium: 53mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg | Phosphorus: 49mg