Lemon Ricotta Cookies
User Reviews
5
Lemon Ricotta Cookies
Description
Get the Recipe: Lemon Ricotta Cookies bring a light texture from ricotta cheese blended with butter, sugar, and lemon zest for a fresh citrus note. The dough is thick and sticky before chilling, which helps achieve a tender crumb and prevents spread during baking. Baking until just set ensures soft middles with subtly crisp edges. The accompanying lemon glaze, made from powdered sugar, lemon juice, and zest, adds a glossy and tangy sweetness once the cookies have completely cooled.
The glaze is applied by dipping, ensuring an even coating and a pleasant contrast to the cookie's softness. These cookies can be served as a delicate dessert or with tea. Both all-purpose and gluten-free flour options are supported, catering to various dietary preferences.
The recipe advises draining excess ricotta moisture and chilling the dough for at least two hours to maintain proper consistency. For storage, the glazed cookies keep well refrigerated for up to five days or can be frozen for up to a month, with glazing recommended just before serving if preparing ahead.
Ingredients
Cookies
- ½ cup butter room temperature, unsalted
- 1 cup granulated sugar
- 1 egg
- 1 cup ricotta cheese drained, whole milk
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 2 cups flour gluten free or all purpose
- 1 ½ tsp baking powder
- pinch salt sea salt
Glaze
- ¾ cup powdered sugar
- 1 tbsp lemon juice
- pinch lemon zest
Instructions
- First, make cookie dough. Add room temperature butter and sugar to a stand mixer or mixing bowl with hand mixer. Mix on high until combined.
- Drain ricotta or pat excess moisture dry with paper towels.
- Then, add in egg, ricotta, lemon juice and lemon zest to the bowl. Mix until combined.
- Add in flour, baking powder and sea salt. Stir until dough is formed. Cover with plastic wrap and refrigerate for at least 2 hours.
- After dough has chilled, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Use an ice cream scoop or cookie scoop to scoop balls of dough onto lined pan.
- Bake for 11 to 12 minutes or until cookies look set but soft in the middle. The edges should be lightly golden. Remove from oven.
- Once cookies are completely cooled, make glaze. Combine glaze ingredients in a small bowl. Mix until creamy.
- Dip the top of each cookie in the glaze. Continue for all cookies. Finally, serve!
Notes
- Drain or blot ricotta cheese to remove extra moisture before mixing for better dough consistency.
- Both all-purpose and gluten-free flours can be used with similar results.
- Chilling the dough for at least 2 hours is important to prevent excess spreading and improve texture.
- Use a cookie scoop to make uniformly sized cookies for even baking.
- Wait until cookies are fully cooled before applying the lemon glaze to avoid melting.
- Store glazed cookies in the refrigerator up to 5 days or freeze up to 1 month; add glaze just before serving if frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 14mg | 5% |
| Sodium | 60mg | 3% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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