Lemon Ricotta Cookies Recipe

Only one Lemon Ricotta Cookie recipe is needed! Soft Italian cookies with the right lemony sweetness have been tested and improved.

– 2 cups all purpose flour (286 grams) – 2 teaspoons baking powder – ½ teaspoon salt – 1 cup granulated sugar – ½ cup unsalted butter, softened – 1 teaspoon lemon zest – 1 cup whole milk ricotta (drained if wet) – 1 large egg – 2 tablespoons lemon juice Lemon Glaze – 1 cup powdered sugar – 2 tablespoons lemon juice – 1 teaspoon lemon zest



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Use a nonstick baking mat or parchment paper to line a baking pan. Set it away.

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Mix the flour, baking powder, and salt in a medium-sized bowl with a whisk. Set this bowl away.

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To make the batter light and fluffy, you will need a large bowl, an electric mixer, and 1 teaspoon of lemon zest. That time frame works.

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 There should be no lumps when you mix the ricotta, egg, and 2 tablespoons of lemon juice together. Add the flour mixture and mix it in just until it's well blended.

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Keep the lid on the container and place the cookie dough in the refrigerator for at least two hours.

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Preheat oven to 350. Taking cookie dough from fridge, scoop a tablespoon of batter. Make dough balls. Prepare baking pans and place cookies 2 inches apart.

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Heat the cookies for 12–14 minutes till the bottom begins to brown. Cookie color won't alter significantly. Cool on the pan for five minutes, then transfer to a wire rack to finish cooling.

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Mix powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon lemon zest in a separate bowl to make the sauce. Dip the cookie top in sauce. Re-dry on wire rack.

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