Ricotta Lemon Cookies
User Reviews
4.0
6 reviews
Good
Ricotta Lemon Cookies
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These ricotta lemon cookies are moist, soft and delicious whether topped with a lemon glaze, a dusting of powdered sugar or even plain.
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Ingredients
- 1¾ cups all purpose flour
- 1 teaspoon baking powder
- 1 pinch salt (If using unsalted butter then add ¼ teaspoon of salt)
- ½ cup ricotta cheese (I used the homemade ricotta) (place in a sieve for 30 minutes to remove excess liquid if necessary)
- ½ cup granulated sugar
- 3-3½ tablespoons butter (softened)
- 1 large egg (room temperature)
- ½ teaspoon vanilla or lemon extract
- 1 tablespoon lemon zest
EXTRAS
- 2-3 tablespoons powdered sugar
LEMON GLAZE
- 1 cup powdered sugar
- ½-1 tablespoon cream
- ½-1 tablespoon lemon juice
Instructions
- In a medium bowl whisk together the flour, baking powder and salt.
- In a large bowl or stand mixer beat until creamy the ricotta cheese, butter and sugar for approximately 2-3 minutes, add the egg, vanilla and zest and beat together, add the dry ingredients and beat on low just to combine, do not over mix. Cover and refrigerate for 1 hour.
- Pre-heat oven to 350F/180C. Line 1-2 baking sheets with parchment paper.
- Drop heaping spoonfuls on the prepared baking sheets and bake 10-12 minutes or until lightly golden. Let cool on the baking sheet for 15 minutes then move to a wire rack to cool completely. Dust with powder sugar or lemon glaze before serving. Enjoy!
LEMON GLAZE
- In a small bowl mix together the powdered sugar, cream and lemon juice. Mix until smooth (should be quite thick). Spread on cooled cookies.
Notes
- Once the lemon glaze has completely dried, store cookies in an airtight container at room temperature for 2-3 days and then in the refrigerator for up to a week.
- Yes! Cool completely but don’t add the glaze. Store unblazed cookies in a freezer safe container or bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature then add the glaze and enjoy.
- Yes! Just scoop the dough balls onto a parchment line baking sheet and flash freeze until frozen. Store in a freezer safe container and bake from frozen adding a few minutes to the baking time. Add the glaze and enjoy!
Nutrition Information
Show Details
Calories
142kcal
(7%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
22mg
(7%)
Sodium
32mg
(1%)
Potassium
53mg
(2%)
Fiber
0.4g
(2%)
Sugar
14g
(28%)
Vitamin A
134IU
(3%)
Vitamin C
1mg
(1%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Phosphorus
49mg
Nutrition Facts
Serving: 17cookies
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 22mg | 7% |
| Sodium | 32mg | 1% |
| Potassium | 53mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 14g | 28% |
| Vitamin A | 134IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
| Phosphorus | 49mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
6 reviews
Good
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