Description
Delightfully soft and zesty Lemon Ricotta Cookies combine creamy ricotta cheese with fresh lemon juice and zest, creating a tender cookie with a light lemon glaze. Perfect for a refreshing treat, these cookies are fluffy, subtly sweet, and have a melt-in-your-mouth texture enhanced by a tangy citrus finish.
Ingredients
Cookie Dough
- 75 g Unsalted butter (Room temperature)
- 200 g Granulated sugar
- 1 teaspoon Vanilla extract
- 1 Egg (Room temperature)
- 250 g Ricotta cheese (Creamy full fat, drained if watery, room temperature)
- 2 tablespoons Lemon juice (freshly squeezed)
- Zest of 1 lemon
- 185 g All purpose flour (Sifted)
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
Lemon Glaze
- 90 g Powdered sugar
- 1 tablespoon Lemon juice (freshly squeezed)
Instructions
- Whip Butter and Sugar: Use an electric hand mixer to cream the room temperature butter with granulated sugar for several minutes until light and fluffy. This step incorporates air for a soft texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined and smooth.
- Incorporate Ricotta and Lemon: Whip in the creamy ricotta cheese and lemon zest, then slowly add the freshly squeezed lemon juice while continuing to mix until the mixture is well combined.
- Mix Dry Ingredients: Sift together the all purpose flour, baking powder, and salt. Gently fold these dry ingredients into the wet mixture using a rubber spatula just until combined, being careful not to overmix to maintain softness.
- Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent sticking during baking.
- Portion Dough: Using a cookie scooper or spoon, place 1 tablespoon portions of the dough onto the baking sheets, spacing them approximately 2 inches apart to allow for spreading.
- Chill Dough: Refrigerate the cookie dough on the baking sheets for at least 1 hour or up to 2 days to help the cookies hold their shape during baking.
- Preheat Oven: Set the oven to 175°C (347°F), using a conventional setting without fan.
- Bake Cookies: Bake the chilled cookies for about 13 minutes. Watch closely—cookies are done when bottoms are fully baked but tops remain pale.
- Cool Cookies: Allow the cookies to rest on the baking sheet for a few minutes after baking, then transfer them carefully to a cooling rack to cool completely.
- Prepare Lemon Glaze: Mix the powdered sugar and lemon juice together, adjusting the consistency so the glaze is neither too runny nor too thick, by adding more sugar or juice as needed.
- Glaze Cookies: Apply the lemon glaze atop the cooled cookies using a piping bag or spoon, then sprinkle additional lemon zest over the glaze for an extra citrusy aroma and appearance.
- Storage: Store the lemon ricotta cookies at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
Notes
- Allow all dairy ingredients to come to room temperature before starting to ensure smooth mixing.
- Do not overmix the batter after adding flour to keep cookies tender and fluffy.
- Chilling the dough helps prevent spreading and keeps the cookies thick.
- Watch cookies carefully during baking to avoid overbaking; pale tops ensure tenderness.
- Adjust glaze consistency based on humidity and sugar quality for best results.
- These cookies are best enjoyed within a few days for optimal texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
