Lemon Ricotta Cookies
Brighten your dessert table with these soft and pillowy Lemon Ricotta Cookies, a perfect blend of citrusy tang and creamy decadence! Each bite melts in your mouth, thanks to the rich ricotta cheese that keeps the cookies incredibly moist and tender. Enhanced by fresh lemon zest and juice, these cookies radiate zesty flavor, while a delicate lemon glaze adds the perfect touch of sweetness and shine. Easy to prepare in under 30 minutes, they’re as delicious as they are impressive. Perfect for spring gatherings, holiday treats, or just a refreshing afternoon snack, these cookies are guaranteed to delight lemon dessert lovers. Don't forget to enjoy them with your favorite cup of tea!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 2 large Eggs
- 1 cups Ricotta cheese (full fat)
- 1 tablespoons Lemon zest
- 2 tablespoons Lemon juice
- 1.5 cups Powdered sugar
- 3 tablespoons Lemon juice (for glaze)
Instructions
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then, mix in the ricotta cheese, lemon zest, and lemon juice until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
Using a small cookie scoop or a tablespoon, drop rounded spoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 13-15 minutes, or until the edges are lightly golden but the tops remain pale. Remove the cookies from the oven and allow them to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
While the cookies cool, make the glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth and drizzly.
Once the cookies are completely cooled, spoon about 1 teaspoon of glaze onto the top of each cookie and spread it gently with the back of the spoon. Allow the glaze to set for about 30 minutes before serving.
Store any leftover cookies in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 15.8 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 30 mg | 1% | |
*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.
