Lemon Ricotta Cookies Recipe
These Lemon Ricotta Cookies are soft and moist with a tangy lemon glaze. The ricotta cheese brings a creamy richness to each bite, so they practically melt in your mouth.
Servings: 30
Calories: 83kcal
Ingredients
- 1¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 Tablespoons butter
- 1 cup sugar
- 1 egg
- ¾ cup ricotta cheese
- 2 Tablespoons lemon juice
- 1 Tablespoon of lemon zest
Glaze Ingredients
- ¾ cup powdered sugar
- 1-2 Tablespoons lemon juice
Instructions
- Combine all-purpose flour, baking powder, and salt in a small mixing bowl and set aside.
- With an electric mixer, cream the butter and sugar together until light and fluffy.
- Beat in egg, ricotta, lemon juice, and lemon zest.
- Stir in the all-purpose flour, baking powder, and salt.
- Cover and chill in the refrigerator for one hour or overnight. (Do not skip this step!)
- Preheat oven to 350 degrees. Line a baking pan with parchment paper.
- When the dough is chilled, remove it from the refrigerator and drop by tablespoon onto a parchment-lined baking sheet, leaving 2 inches of space between each cookie to allow for spreading.
- Bake in preheated oven for 12 minutes, until set, and just beginning to show some brown.
- Remove the from oven and transfer to a wire rack to cool.
- While the cookies cool, make the icing. Stir powdered sugar and lemon juice together in a small bowl, adding just enough lemon juice to form a drizzle.
- Drizzle over cookies, and top with additional lemon zest, or sprinkles as desired.
Notes
Optional toppings: Lemon zest and sprinkles.
It’s important to chill the cookie dough before baking. Otherwise, you end up with very flat, almost pancake cookies.
Nutrition
Calories: 83kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 46mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 0.3mg