Description
These Lemon Ricotta Cookies are soft, tender, and bursting with fresh lemon flavor. Creamy ricotta cheese gives the cookies a moist texture, while a simple lemon glaze adds a perfect tangy sweetness. Perfect for a spring or summer treat, these cookies are easy to make and sure to impress with their bright, zesty taste.
Ingredients
Cookie Dough
- ½ cup unsalted butter, softened
- ¾ cup white granulated sugar
- 1 tsp vanilla extract
- ½ tsp almond extract (optional for flavor)
- 1 egg, room temperature
- ¾ cup ricotta cheese, full fat
- 1 Tbsp lemon zest
- 1½ Tbsp lemon juice
- 1⅓ cup all purpose flour (or all purpose gluten free flour)
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
Lemon Icing
- 1 cup confectioner sugar
- 1½ Tbsp lemon juice
- Pinch of lemon zest
Instructions
- Cream Butter and Sugar: In a large bowl, add the softened butter and granulated sugar. Beat with an electric mixer or stand mixer until the mixture is light and fluffy.
- Add Wet Ingredients: Add the egg, ricotta cheese, vanilla extract, almond extract (if using), lemon zest, and lemon juice. Mix again until all the ingredients are fully combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all purpose flour, salt, baking powder, and baking soda. This ensures even distribution of the leavening agents.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients into the wet mixture. Stir just enough to incorporate the flour mixture fully, scraping down the sides of the bowl to avoid any lumps.
- Chill Dough: Cover the dough and chill it in the refrigerator for at least 1 hour. You can also chill overnight or up to 2 days to develop more flavor and make the dough easier to handle.
- Preheat Oven and Prepare Dough Balls: Preheat your oven to 350ºF (175ºC). Working quickly, roll the chilled dough into 1.5-inch balls, spacing them about 2 inches apart on baking sheets to allow for spreading. You may need to bake in batches; keep unbaked dough refrigerated.
- Bake Cookies: Bake the cookies for 12-14 minutes or until the undersides are lightly golden brown. Remove from oven and transfer the cookies to a wire rack to cool completely.
- Prepare Lemon Icing: In a small bowl, whisk together the confectioner sugar and lemon juice until smooth. If the icing is too thin, add more powdered sugar until desired consistency is reached.
- Glaze Cookies: Dip each cooled cookie into the lemon glaze, then place them back on the rack. Garnish with a pinch of lemon zest while the glaze is still wet for extra flavor and presentation.
Notes
- For best texture, use full-fat ricotta cheese in the dough.
- If you prefer, substitute almond extract with additional vanilla or lemon extract.
- Chilling the dough is essential to prevent excessive spreading during baking.
- Cookies will keep well in an airtight container at room temperature for up to 3 days.
- To make these gluten-free, use a 1:1 gluten-free flour blend as a substitute for all-purpose flour.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
