Lemon Ricotta Cookies Recipe

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7 months ago

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Lemon Ricotta Cookies Recipe:- These cookies made with lemon ricotta are similar to bite-sized pieces of lemon cake that are both tart and delicious. In addition to being topped with a sweet lemon glaze, they are incredibly light, fresh, and impossible to resist. Because of how quickly they are consumed, it is fortunate that this recipe yields a large quantity of the treats.

Lemon Ricotta Cookies Recipe

Cookies that are chewy and soft, such as chocolate chip cookies, have a special place in the hearts of the majority of people. Nevertheless, there is a whole world of cookies that are airy and border on the line between cake and cookies. Due to the fact that they have an unrivalled cake-like texture, these soft cakey sugar cookies, madeleines, and apricot cream cheese cookies are some of our favourites.

Ingredients

2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1 and 2/3 cups (335g) granulated sugar
2 large eggs, at room temperature
15 ounces (425g) ricotta cheese, at room temperature*
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract (optional)

1 Tablespoon (15ml) lemon zest
2 and 1/2 Tablespoons (37ml) fresh lemon juice

Glaze

1 and 1/2 cups (180g) confectioners’ sugar, sifted
1/4 cup (60ml) fresh lemon juice
optional: sliced almonds for garnish

Instructions

1. Make the cookies: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
2. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the ricotta cheese, vanilla extract, almond extract (if using), lemon zest, and lemon juice. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Add the dry ingredients. On low speed, beat everything just until incorporated. Do not overmix. Dough will be very creamy, sticky, and thick. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2-3 days.
3. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Remove cookie dough from the refrigerator. Measure cookies to be 1 Tablespoon of dough each—just use a Tablespoon measuring spoon and your finger to release it onto the sheet. Place 3 inches apart on the baking sheets. Bake for 13-14 minutes or until a cookie springs back when lightly poked with your finger. (That’s how I test them!)
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before glazing.
Make the glaze: Whisk the confectioners’ sugar and lemon juice together until smooth. Add more confectioners’ sugar to thicken or more lemon juice to thin, if desired. Spoon over cookies. Top with a sliced almond, if desired. If applied lightly, the glaze will set within a couple hours.
Glazed cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.

Tell Me About these Lemon Ricotta Cookies

Texture: Thanks to 15 ounces of ricotta cheese, these lemon ricotta cookies have a unique melt-in-your-mouth texture that dances between creamy, moist, soft, and airy.
Flavor: You’ll enjoy the perfect blend of a little tang, a little sweet, and a little tart. We usually make these with lemon, but readers often enjoy the cookies with orange zest and juice instead.
Ease: Using ricotta plus a handful of basic baking ingredients, it’s fairly simple to make a big batch.
Time: Prep time is over 1 hour, which includes chilling the cookie dough before shaping and baking. That’s an imperative step—this dough needs time in the refrigerator to thicken properly before shaping and baking.