Lemon Ricotta Cookies
Lemon Ricotta Cookies are soft, tender and cake like. Topped off with a sweet and tangy lemon glaze, these Italian ricotta cookies are little bites of deliciousness.
Servings 30 cookies
Calories 105kcal
Ingredients
Dry ingredients
- 1 cup plus ½ cup all purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet ingredients
- 1 stick ½ cup unsalted butter, room temperature
- 1 cup sugar
- 1 large egg
- 1 cup ricotta cheese
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Lemon glaze
- 2 cups confectioners sugar
- 2 to 3 tablespoons lemon juice
Additional ingredients
- chopped pistachios for garnish optional
Instructions
- Add all dry ingredients into a medium a bowl and whisk well to combine.
- Add butter and sugar into a larger bowl, beat with a hand held electric beater (on high speed) for about 2 minutes, until creamy and smooth. Beat in egg until well combined (about 20 seconds).
- Add ricotta cheese, lemon juice and lemon zest and beat for another 1 minute. Add dry ingredients and beat (begin on low speed and build to medium-high), until just combined. Let dough rest for a few minutes.
- In the mean time, pre heat oven to 350 degrees and line a large baking sheet with parchment paper.
- Using a small to medium ice cream scoop, scoop mounds of cookie dough on the prepared baking sheet, spacing about 2 inches apart.
- Bake cookies for 18 to 23 minutes or until the edges begin to turn golden.
- Place pan on a wire rack to cool completely. Repeat with remaining dough.
- Stir confectioners sugar and enough lemon juice to make a thin glaze (glaze should drip slowly from a spoon)
Make lemon glaze
- Using a spoon, spread glaze on top of each cookie and sprinkle chopped pistachios on top (if using).
- Let glaze set for for at least 3 hours before eating.
Notes
Use whole milk or reduced fat ricotta cheese and not fat-free.
Instead of pistachios, try using sliced almonds or sprinkles, which are more traditional in a ricotta cookie recipe.
Storage instructions: Unglazed cookies can be stored at room temperature for a few days. However, glazed cookies need to be consumed within 2 days.
Freezing instructions: Baked, cooled and UNGLAZED lemon ricotta cookies can be frozen for up to 3 months. Thaw overnight at room temperature, before glazing. We do not recommend freezing glazed cookies.
Nutrition
Serving: 1cookie | Calories: 105kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 74mg | Fiber: 1g | Sugar: 14g