Lemon Ricotta Cookies
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
10 mins
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Chill Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
20
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Calories
120 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Lemon Ricotta Cookies
Description
This recipe uses oat flour combined with baking powder, baking soda, and salt, creating a light structure for the cookies. Creaming softened unsalted butter with cane sugar produces a fluffy base which is combined with an egg, ricotta cheese, fresh lemon juice, lemon zest, and optional almond extract bringing moisture and citrus notes.
The dough is chilled before baking to prevent excessive spreading, resulting in lightly browned edges and soft centers. After baking and cooling, a lemon glaze of powdered sugar and fresh lemon juice is applied to add sweetness and enhance the lemon flavor profile. The subtle almond undertone can complement the citrus without overpowering it.
Delicacy in handling is important since the cookies are soft when warm. Cooling them completely on a rack prevents breakage, ensuring their tender texture remains intact when served.
Ingredients
Cookies:
- 1 ¼ cup oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup butter softened, unsalted
- ½ cup cane sugar
- 1 large egg
- ¾ cup ricotta cheese
- 2 Tablespoons lemon juice fresh
- lemon zest of 1
- ¼ teaspoon almond extract optional
Lemon Glaze:
- 1 cup powdered sugar
- 2 Tablespoons lemon juice fresh
- lemon to sprinkle on top (optional, zest of 1
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- Cream butter and sugar together until light and fluffy (about 2 minutes) with a hand mixer or stand mixer.
- Add the egg to the butter and sugar mixture and mix until combined. Add ricotta cheese, lemon juice and zest and mix again until fully combined.
- Add dry ingredients to the wet ingredients and mix on low.
- Chill dough for at least 2 hours.
- Preheat oven to 350ºF and line baking sheet with parchment paper.
- Scoop dough (about 1 ½ Tablespoon each) and roll into a ball. Place onto baking sheet and form into cookie shape, if needed. Don’t press cookie down too much, as cookies will spread while baking
- Bake for 10-12 minutes until edges are slightly browned.
- Remove from the oven and cool cookies for 5 minutes before transferring to a cooling rack. These cookies are very delicate so will break if you transfer them while still hot.
- While cookies are cooling, make lemon glaze by adding powdered sugar and lemon juice in a medium bowl. Stir to combine. You may need to add in more lemon juice if the glaze is too thick (start with one teaspoon at a time). Glaze should be somewhat thick.
- Frost each cookie with the lemon glaze. Sprinkle additional lemon zest on top if you prefer.
- Let cookies sit for about 5 minutes until icing has set and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 120kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 57mg | 19% |
| Sodium | 113mg | 5% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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