Lemon Ricotta Cookies Recipe

Introduction

These Lemon Ricotta Cookies are soft, moist, and bursting with bright citrus flavor. Their tender texture comes from creamy ricotta cheese, making them a fresh twist on a classic cookie. Perfect for springtime treats or anytime you want a light, zesty dessert.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup ricotta cheese
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking.
2. Step 2: In a bowl, whisk together the flour, baking powder, and salt until well combined.
3. Step 3: In a separate large bowl, cream the softened butter and sugar together until the mixture is light and fluffy.
4. Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Step 5: Mix in the ricotta cheese, lemon zest, and lemon juice until evenly combined.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
7. Step 7: Drop tablespoon-sized portions of dough onto the prepared baking sheets, spaced apart to allow for spreading.
8. Step 8: Bake for 12-15 minutes, or until the edges of the cookies turn golden brown.
9. Step 9: Remove from the oven and cool the cookies on wire racks before glazing or serving.

Tips & Variations

• For extra lemon flavor, add a light lemon glaze made with powdered sugar and fresh lemon juice after the cookies have cooled.
• Substitute part of the all-purpose flour with almond flour for a subtle nutty taste and softer texture.
• Use full-fat ricotta cheese for the best moisture and richness.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat briefly in a microwave or let the cookies come to room temperature before enjoying to regain their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat ricotta cheese?

Yes, but full-fat ricotta will give the cookies a richer texture and better moisture. Low-fat versions may result in slightly drier cookies.

Can I freeze these cookies?

Absolutely. Freeze baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container. They keep well for up to 3 months. Thaw at room temperature before serving.

Lemon Ricotta Cookies Recipe

Print Recipe

★★★★★

4.6 from 55 reviews

These Lemon Ricotta Cookies are soft, moist, and bursting with fresh lemon flavor. Made with creamy ricotta cheese and zesty lemon, they offer a delicate texture and a perfect balance of sweetness and citrus. They are easy to prepare, baked to golden perfection, and ideal for a refreshing treat or dessert.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup ricotta cheese
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Prepare baking sheets by lining them with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents and seasoning.
3. Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which creates a tender cookie texture.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition to incorporate air and ensure a smooth batter.
5. Incorporate Ricotta and Lemon: Mix in the ricotta cheese, lemon zest, and lemon juice thoroughly, blending the creamy texture of ricotta and fresh citrus flavor into the batter.
6. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined to avoid overworking the dough and keeping the cookies tender.
7. Form Cookies: Drop tablespoon-sized portions of dough evenly spaced onto the prepared baking sheets using a spoon or cookie scoop.
8. Bake Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden and the centers are set but soft.
9. Cool: Remove cookies from oven and transfer to wire racks to cool completely before glazing or serving to ensure they hold their shape and texture.

Notes

• Use full-fat ricotta cheese for best texture and flavor.
• Lemon zest and juice should be from fresh lemons for the most vibrant taste.
• Do not overmix the dough to keep cookies tender and moist.
• Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
• Optional: drizzle with a simple lemon glaze for extra sweetness and lemon flavor.

Keywords: lemon ricotta cookies, lemon cookies, ricotta cheese cookies, soft lemon cookies, easy lemon cookies