Lemon Ricotta Cookies
Delightfully soft and tender cookies with a refreshing lemon flavor and creamy ricotta, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup ricotta cheese Make sure it's fresh.
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened Room temperature butter recommended.
- 1 large egg Use room temperature.
- 1 tablespoon lemon zest Zest from approximately 1 lemon.
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For Serving
- to taste Powdered sugar for dusting Optional, for a decorative finish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ricotta cheese, granulated sugar, and softened butter. Beat together until creamy and smooth.
- Add in the egg, lemon zest, lemon juice, and vanilla extract. Mix until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Do not overmix.
- Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 12-15 minutes, or until the edges start to turn golden. The centers may look slightly underbaked.
- Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
For a chewier texture, chill the dough for about 30 minutes before baking. Store in an airtight container with parchment paper between cookies to prevent sticking.