Lemon Ricotta Cookies
User Reviews
5.0
45 reviews
Excellent
Lemon Ricotta Cookies
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These Lemon Ricotta Cookies are a lemon variation of Italian ricotta cookies. They're light and airy with a chewy texture, and it's finished with a delicious sweet lemon glaze. These Lemon Ricotta Cookies are very simple and require a few basic ingredients, which you probably have on hand. It can serve as a foundation for other variations, such as orange ricotta cookies and chocolate chip ricotta cookies.
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Ingredients
- 281.25 g (2 ¼ cups ) of all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup granulated sugar
- ½ cup (1 stick) unsalted butter, at room temperature
- 2 large eggs , at room temperature
- 8 ounces Store-bought Ricotta or Fresh Ricotta , drained
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon juice
- Zest from 2 lemons
For the Lemon Glaze:
- ¼ cup freshly squeezed lemon juice
- Zest from 1 lemon
- 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.
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: Allow them to cool completely, then place them in an airtight container. They can be stored at room temperature for up to 3 days or frozen for up to 2 months.
- To reheat: Bring them to room temperature or warm them in a preheated oven at 350°F (175°C) for a few minutes until warm and slightly crisp. Avoid microwaving to prevent them from becoming soft.
- Make-Ahead
- Make-Ahead
- Lemon Ricotta Cookies can be made ahead of time. After baking and cooling, store them in an airtight container at room temperature for a day or two. For longer storage, freeze them for up to 2 months. Thaw at room temperature or reheat in a preheated oven at 350°F (175°C) when ready to serve.
- Lemon Ricotta Cookies can be made ahead of time. After baking and cooling, store them in an airtight container at room temperature for a day or two. For longer storage, freeze them for up to 2 months. Thaw at room temperature or reheat in a preheated oven at 350°F (175°C) when ready to serve.
- How to Freeze
- How to Freeze
- Lemon Ricotta Cookie dough can be frozen for up to 3 months. Drop the cookie dough in heaping tablespoons onto a sheet pan, let it set in the freezer until solid, then place it in a freezer bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
- Lemon Ricotta Cookie dough can be frozen for up to 3 months. Drop the cookie dough in heaping tablespoons onto a sheet pan, let it set in the freezer until solid, then place it in a freezer bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
- Notes:
- To store: Allow them to cool completely, then place them in an airtight container. They can be stored at room temperature for up to 3 days or frozen for up to 2 months.
- To reheat: Bring them to room temperature or warm them in a preheated oven at 350°F (175°C) for a few minutes until warm and slightly crisp. Avoid microwaving to prevent them from becoming soft.
- Ricotta Cookies can be kept airtight at room temperature for up to 2 days or refrigerated for up to 1 week.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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