Lemon Ricotta Basil Cookies
Brighten up your dessert table with these irresistibly soft and zesty Lemon Ricotta Basil Cookies! Combining the creamy richness of ricotta cheese with the tangy freshness of lemon zest and juice, these cookies are the ultimate balance of sweet and citrusy. A surprising twist of finely chopped fresh basil adds a sophisticated hint of herbal freshness that pairs beautifully with the lemony glaze drizzled on top. Ready in under 30 minutes, these cookies bake to perfection with golden edges and soft, pillowy centers. Perfect for spring gatherings, tea parties, or a delightful afternoon treat, these unique cookies will leave a lasting impression on your taste buds. Garnish with a sprinkle of fresh basil for a stunning and aromatic finishing touch!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter
- 1 cups granulated sugar
- 2 large eggs
- 0.75 cups ricotta cheese
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- 2 tablespoons fresh basil, finely chopped
- 1 cups powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
- 2 teaspoons fresh basil, finely chopped (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the ricotta cheese, lemon zest, lemon juice, and fresh basil until fully combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should remain soft.
Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
While the cookies cool, prepare the glaze by whisking together the powdered sugar and 2 tablespoons of lemon juice in a small bowl until smooth.
Drizzle the glaze over the cooled cookies and, if desired, garnish with a small sprinkle of finely chopped fresh basil.
Let the glaze set for about 15 minutes before serving.
Nutrition Facts
Calories |
2981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 609 mg | 203% | |
| Sodium | 1830 mg | 80% | |
| Total Carbohydrate | 531.1 g | 193% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 324.7 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 900 mg | 69% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 724 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
