Ricotta Cheese Cookies
Elevate your cookie game with these soft and tender Ricotta Cheese Cookies, a delightful Italian-style treat with a twist of tangy citrus and a luscious lemon glaze. Made with creamy ricotta cheese, these cookies are irresistibly moist and fluffy, offering a melt-in-your-mouth texture that pairs perfectly with their subtly sweet flavor. Bursting with hints of vanilla and fresh lemon zest, these cookies are as aromatic as they are delicious. The easy-to-make lemon glaze adds a glossy finish and a zingy contrast, making them an impeccable dessert for holidays, tea parties, or everyday indulgence. Ready in just 30 minutes, these easy-to-bake cookies are a crowd-pleasing favorite that will have everyone asking for seconds. Perfect for fans of light and airy baked goods, these Ricotta Cheese Cookies are destined to become a staple in your recipe box!
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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, softened
- 1 cups granulated sugar
- 1 cups ricotta cheese (whole milk or part-skim)
- 2 units large eggs
- 2 teaspoons vanilla extract
- 1 teaspoons lemon zest
- 1 cups powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1 tablespoons lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the ricotta cheese, eggs, vanilla extract, and lemon zest to the butter mixture. Beat until well combined, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Using a small cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops appear slightly dry. The cookies should remain pale and soft.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, milk, and lemon juice in a small bowl until smooth and drizzleable. Adjust the consistency with more milk or powdered sugar if needed.
Once the cookies are completely cooled, drizzle the glaze over the tops or dip the tops of the cookies into the glaze. Let the glaze set for 15-20 minutes before serving.
Store the cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 734 mg | 245% | |
| Sodium | 1832 mg | 80% | |
| Total Carbohydrate | 522.2 g | 190% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 326.8 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 674 mg | 52% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 718 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.
