Lemon Ricotta Cookies
User Reviews
5
Lemon Ricotta Cookies
Description
This recipe begins by whipping softened butter with granulated sugar to a fluffy consistency, then adding egg, vanilla extract, ricotta cheese, and half the lemon zest. A dry mixture of all-purpose flour, baking powder, and salt is combined separately before being mixed into the wet ingredients, forming a thick batter. Spoonfuls are dropped two inches apart on an ungreased baking sheet and baked at 350°F until tops turn golden brown, about 15 minutes.
The ricotta keeps the cookies moist with a soft texture, contrasting with the slight crispness on top. Lemon zest in the dough and glaze lends a bright, refreshing note. The glaze is prepared by mixing powdered sugar and the reserved lemon zest.
Lemon Ricotta Cookies are well suited for teatime or dessert, providing a delicate balance of sweetness and citrus. They can be stored in an airtight container to maintain softness.
Ingredients
- 1/2 cup butter $0.40, softened
- 1 cup granulated sugar $0.18
- 1 egg $0.15, large
- 1 tsp vanilla $0.30
- 1 cup ricotta cheese $0.92
- 2 cups all-purpose flour $1.08
- 1 Tbsp baking powder $0.07
- 1/2 tsp salt $0.05
- 1 cup powdered sugar $0.18
- 1 lemon $0.20, medium
Instructions
- Preheat your oven to 350 degrees. Whip together the softened butter and granulated sugar until you get a light fluffy paste. A mixer is best for this but if you don’t have one (like me… I know, I should), you can just use a fork and a lot of elbow grease. It won’t be easy unless your butter is really soft.
- Once the butter and sugar are mixed together, add the egg, vanilla extract and ricotta. Zest the lemon and add in half of the zest, reserving the rest for garnish. Mix until all of those “wet” ingredients are well combined.
- In a separate bowl, combine the flour, salt and baking powder. Make sure they are well combined – chunks of baking powder are not delicious.
- Mix together the bowl of wet ingredients with the dry ingredients until you have a thick paste like batter. Using a spoon, drop balls of the batter onto an ungreased baking sheet two inches apart. Bake at 350 for about 15 minutes or until the tops are golden brown.
- In a small bowl prepare the glaze by combining 1 cup of powdered sugar and the juice of the lemon that you previously zested (be careful not to let the seeds drop in). Using a spoon, smear a small amount over top of the baked cookies. ENJOY!
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 11447 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 114.47kcal | 6% |
| Carbohydrates | 17.59g | 6% |
| Protein | 1.8g | 4% |
| Fat | 4.28g | 7% |
| Sodium | 111.44mg | 5% |
| Fiber | 0.31g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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