Lemon Ricotta Cookies (Italian Recipe)
User Reviews
5
Lemon Ricotta Cookies (Italian Recipe)
Description
This Italian Lemon Ricotta Cookies recipe incorporates ricotta cheese and lemon into a classic cookie dough. The butter and sugar are creamed until fluffy, and eggs, ricotta, lemon juice, and zest are added for moistness and flavor. Dry ingredients including flour, baking powder, and salt are sifted in, and the dough chills to maintain structure during baking.
The cookies bake at a moderate temperature until set but still pale, ensuring softness and a tender bite. After cooling, they are topped with a glaze made from powdered sugar, lemon juice, and zest, which enhances the lemon flavor and adds a slight sweetness and shine.
Butter choice affects texture; a moderate fat content butter helps cookies hold a puffed shape rather than spreading too much. These cookies keep well for a few days stored airtight, or unglazed cookies can be frozen and glazed just before serving for freshness.
Ingredients
For the cookies
- 2 ¼ cups all-purpose flour
- 1 tick butter 1/2 cup, softened, *see notes on butter, unsalted
- 1 ¾ cups granulated sugar
- 2 egg at room temperature
- 1 ounce container ricotta cheese whole milk
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest about 1 lemon, zested, fresh
For the glaze:
- 1 ¼ cup powdered sugar
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest about 1 lemon, zested, fresh
- sprinkle optional, for decorating
Instructions
For the cookies
- Line 2 baking sheets (or cookie sheets) with parchment paper. Preheat the oven to 375 degrees F.
- In the bowl of a stand mixer, or using an electric mixer combine the butter and the sugar. Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.
- In a medium mixing bowl combine the flour, baking powder, and salt. Sift in the dry ingredients into the bowl of the wet ingredients. Tightly cover the dough with plastic wrap and refrigerate for 30 minutes and up to overnight.
- Scoop the dough (about 1 heaping tablespoon for each cookie) onto the baking sheets. Bake for 12-14 minutes, until cooked through but still pale (do not overbake!). Remove from the oven and let the cookies rest on a cooling rack for about 15 minutes. Repeat the process with the remaining dough.
For the glaze
- For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and whisk until smooth. Dip each cooled cookie in the small bowl of lemon glaze. You can also spoon the glaze on top of the cookie with the back of a spoon.
- Let the glaze harden for about 2 hours at room temperature.
Notes
- Use butter with a moderate fat content for puffier cookies rather than spreading thin, such as Land O Lakes instead of higher-fat brands.
- Store cookies in an airtight container at room temperature for about 3 days to maintain freshness.
- Unglazed cookies freeze well; defrost and add glaze on day of serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 60mg | 3% |
| Potassium | 11mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 10g | 20% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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