Description
These Lemon Ricotta Cookies are soft, airy, and bursting with fresh lemon flavor, topped with a sweet citrus glaze for the perfect balance of tangy and sweet.
Ingredients
For the Ricotta Cookies:
- 75 g unsalted butter, room temperature
- 200 g granulated sugar
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- 250 g ricotta cheese, room temperature
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 185 g all purpose flour, sifted
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Lemon Glaze:
- 90 g powdered sugar
- 1 tablespoon lemon juice
Instructions
1. Using an electric hand mixer, whip the room temperature butter and sugar together until light and fluffy.
2. Add the egg and vanilla extract and continue mixing until combined.
3. Mix in the ricotta cheese and lemon zest, then slowly add the lemon juice and beat until smooth.
4. Sift the flour, baking powder, and salt into the wet mixture.
5. Fold the dry ingredients into the batter with a rubber spatula just until combined. Do not overmix.
6. Line two baking sheets with parchment paper or silicone baking mats.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Refrigerate the cookie dough on the baking sheets for at least 1 hour.
9. Preheat the oven to 347°F (175°C) without fan.
10. Bake the cookies for about 13 minutes until the bottoms are baked but the tops remain pale.
11. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack.
12. To make the glaze, whisk together the powdered sugar and lemon juice until smooth.
13. Drizzle or spread the glaze over the cooled cookies and sprinkle with additional lemon zest if desired.
Notes
Measure ingredients with a digital scale for best accuracy.
Use room temperature butter, eggs, and ricotta cheese for a smoother batter.
If the ricotta is watery, drain it before using.
Avoid overbaking the cookies; they should remain pale and soft.
The cookies are delicate while warm but firm up as they cool.
Allow cookies to cool completely before glazing.
Store at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 311
- Sugar: 23g
- Sodium: 352mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0.05g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 16mg