Lemon Ricotta Cookies: Soft, Sweet, and Irresistibly Zesty
Lemon Ricotta Cookies are soft, fluffy, and bursting with zesty lemon flavor, making them the perfect treat for any occasion.
Equipment
- - Mixing bowls
- - Parchment paper
- - Ice cream scoop
- - Oven
Ingredients
For the Cookie Dough
- 2 cups All-Purpose Flour Provides structure and base; use for the best texture.
- 1 teaspoon Baking Powder Helps cookies rise; check freshness for proper leavening.
- 1/2 teaspoon Salt Enhances flavor; omit for low-sodium diets.
- 1/2 cup Unsalted Butter Adds richness and moisture; substitute with vegan butter for a dairy-free option.
- 1 cup Sugar Sweetens and contributes to cookie crumbliness; reduce for less sweetness.
- 2 large Eggs Binds ingredients and aids in leavening; flax eggs serve as a vegan alternative.
- 1 cup Ricotta Cheese Provides moistness and unique texture; cottage cheese can be used but will alter texture.
- 2 tablespoons Lemon Zest Infuses fresh lemon flavor; choose organic lemons to avoid wax.
- 1 tablespoon Lemon Juice Adds acidity and depth; fresh juice is preferred for authenticity.
For the Frosting
- 2 cups Powdered Sugar Ideal for a smooth icing; avoid granulated sugar for the best results.
- 1 tablespoon Lemon Juice Enhances flavor in the frosting; fresh juice adds vibrant zest.
Instructions
Cookie Preparation
- Sift together flour, baking powder, and salt in a bowl. In a separate bowl, cream the unsalted butter and sugar until light and fluffy (about 3 minutes). Beat in the eggs one at a time.
- Mix in the ricotta cheese, lemon zest, and lemon juice until fully incorporated. Slowly combine the dry flour mixture until just mixed; avoid overmixing for the best texture.
- Cover the dough and refrigerate for at least 4 hours, or up to 2 days. Once chilled, drop rounded spoonfuls of dough onto parchment-lined baking sheets using an ice cream scoop.
- Freeze the dough balls until solid, then transfer them to a freezer bag for longer storage, so you can bake them fresh anytime!
- Preheat your oven to 325°F (165°C). Allow the frozen cookies to thaw for 30 minutes before baking. Bake for 20-22 minutes, rotating the pans halfway through for even baking. Let cool for 5 minutes before moving to wire racks.
- Beat together powdered sugar and softened butter until smooth. Add lemon juice to achieve a creamy consistency.
- Frost the cooled cookies generously, and finish with a sprinkle of lemon zest for that extra zing!
Notes
Chill the dough for at least 4 hours to maintain cookie shape. Use fresh ingredients for the best flavor.