Lemon Ricotta Cookies
User Reviews
5
Lemon Ricotta Cookies
Description
Lemon Ricotta Cookies blend all-purpose flour with baking powder and kosher salt to create a leavened base. Granulated sugar and unsalted butter are creamed until fluffy before gently incorporating eggs one at a time. Ricotta cheese, vanilla extract, lemon juice, and lemon zest are then folded in, adding moisture and citrus flavor. The dough is chilled for at least one hour to help control spread during baking.
Cookies are scooped onto parchment-lined baking sheets and baked at 350°F until their edges lightly brown and they appear puffed and set. The final step is applying a lemon glaze made of fresh lemon juice, lemon zest, and sifted confectioners’ sugar. This glaze dries to a glossy, tangy finish that balances the cookie's soft texture and subtle lemon flavor.
The cookies store well at room temperature for a few days or can be frozen. To reheat, warm in a preheated oven to regain slight crispness while preserving the tender crumb. Freezing the dough in portions lets you bake fresh cookies whenever desired, adding a versatile option for make-ahead dessert planning.
Avoid microwaving the cookies during reheating to maintain their texture. The glaze contributes a bright zing that complements the ricotta’s creaminess, making these cookies a refined yet approachable treat.
Ingredients
- 281.25 g all-purpose flour 2 ¼ cups
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup granulated sugar
- ½ cup unsalted butter 1 stick, at room temperature
- 2 egg at room temperature, large
- 8 ounces ricotta drained, store-bought or fresh
- 1 teaspoon vanilla extract pure
- 2 tablespoons lemon juice fresh
- lemon zest from 2
For the Lemon Glaze:
- ¼ cup lemon juice freshly squeezed
- lemon zest from 1
- 2 cups confectioners sugar , sifted
Instructions
- Line two baking sheets with parchment paper. Preheat the oven to 350 degrees Fahrenheit.
- Sift together flour and baking powder in a large bowl and set aside. In a mixer fitted with the paddle attachment, cream the sugar, butter, and salt on high speed until light and fluffy, about 3 minutes. Reduce the speed to medium and add the eggs one at a time, beating well in between additions.
- Scrape down the sides and up the bottom of the bowl as needed. Add in the Ricotta, vanilla, 3 tablespoons lemon juice, and lemon zest, and beat to combine. Add the flour mixture and beat on low until just combined, but do not overmix! Cover dough tightly with aluminum foil or plastic wrap and chill for a least 1 hour and up to 3 days.
- Use a cookie scoop or a spoon to drop the cookie dough onto the prepared baking sheets an inch apart. Bake for 12 minutes until the edges become lightly brown, and the cookies look puffed and set. Remove the pan from the oven and let it cool slightly before transferring it to a wire rack to cool completely.
How to Make the Lemon Glaze
- Whisk together the confectioners' sugar, lemon zest, and lemon juice to make a smooth glaze in a small bowl. Adjust the consistency with a bit of lemon juice or more confectioner's sugar to make a glaze thick enough to stick to the cookies when dipped. Dip the surface of each cookie into it. Alternatively, use a spoon for glazing. Let the icing set at room temperature before serving or storing.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Reheat by warming in a 350°F oven for a few minutes to crisp edges without softening the cookie; avoid microwaving.
- Lemon ricotta cookie dough can be frozen up to 3 months; freeze scooped dough on a sheet then transfer to a bag to bake fresh cookies later.
- This recipe supports make-ahead planning by baking cookies after thawing frozen dough or preparing and storing baked cookies in advance.
User Reviews
Overall Rating
5
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