Ingredients
For the Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup ricotta cheese (full-fat recommended)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. This ensures even baking and easy cleanup.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the leavening agents evenly throughout the dough, ensuring the cookies rise properly. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This step is crucial as it incorporates air into the dough, giving the cookies their soft, airy texture.
One at a time, add the eggs, mixing well after each addition. Then, stir in the ricotta cheese, lemon juice, lemon zest, and vanilla extract. Mix until everything is fully incorporated. The ricotta cheese gives the cookies their characteristic moist and tender texture.
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in dense cookies. The dough will be soft and slightly sticky, which is normal.
Using a tablespoon or a small cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. The cookies will spread slightly as they bake.
Place the baking sheet in the preheated oven and bake for 12-14 minutes, or until the edges are just lightly golden. The centers should remain soft but not wet. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, whisk together the powdered sugar, fresh lemon juice, and lemon zest in a small bowl until smooth. The glaze should be thick but pourable. If it’s too thick, add a few drops of lemon juice to thin it out.
Once the cookies have fully cooled, drizzle or spread the lemon glaze over the tops. Let the glaze set for about 20 minutes before serving to allow it to harden slightly.
Your Lemon Ricotta Cookies are ready to be enjoyed! These are best served with a cup of tea or coffee, making them a perfect treat for any time of day.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
Nutrition
- Calories: 110
- Sugar: 10g
- Fat: 4g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 2g