Lemon Ricotta Cookies Recipe

Lemon Ricotta Cookies are a delightful fusion of Italian-inspired flavors and the classic comfort of homemade cookies. The ricotta cheese in the dough imparts a unique softness to the cookies, making them irresistibly tender, while the zest and juice of fresh lemons add a refreshing zing that cuts through the richness. This recipe, with its straightforward steps and common baking ingredients, is perfect for bakers looking to add a twist to their cookie repertoire. Whether you're baking for a special occasion or just craving something sweet and tangy, these cookies are sure to impress.

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Ingredients

For the Cookies:

• 2 and ½ cups (313g) all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt
• ½ cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1 and ⅔ cups (335g) granulated sugar
• 2 large eggs, at room temperature
• 15 ounces (425g) ricotta cheese, at room temperature
• 1 teaspoon pure vanilla extract
• ¼ teaspoon almond extract (optional)
• 1 Tablespoon (15ml) lemon zest
• 2 and ½ Tablespoons (37ml) fresh lemon juice

For the Glaze:

• 1 and ½ cups (180g) confectioners’ sugar, sifted
• ¼ cup (60ml) fresh lemon juice
• Optional: sliced almonds for garnish

Preparation

Step 1: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside for later use.

Step 2: Using a handheld or stand mixer fitted with a paddle or whisk attachment, cream together the butter and sugar on high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed during mixing.

Step 3: With the mixer on low, add the eggs one at a time, followed by the ricotta cheese, vanilla extract, almond extract (if using), lemon zest, and lemon juice. Increase the speed to medium-high and beat until all ingredients are well combined, scraping the bowl's sides and bottom as necessary.

Step 4: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated. Avoid overmixing; the dough will be creamy, sticky, and thick. Cover the dough tightly with aluminum foil or plastic wrap and chill in the refrigerator for 1 hour, or up to 2-3 days.

Step 5: Preheat your oven to 350°F (177°C) and prepare baking sheets by lining them with parchment paper or silicone baking mats. Remove the cookie dough from the refrigerator, and using a tablespoon measure, drop dough onto the prepared sheets, spacing them 3 inches apart. Bake for 13-14 minutes, until the cookies are set but still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

COOKING Note:

Chilling the dough is crucial as it helps in handling the sticky dough easily and also enhances the flavors of the cookies.

Serving Suggestions:

Serve these cookies as a delightful treat with afternoon tea or as a sweet finish to a light meal. The refreshing lemon flavor makes them a perfect palate cleanser.

Tips:

• Ensure all ingredients are at room temperature to ensure the dough mixes evenly.
• The optional almond extract adds a subtle depth to the flavor profile, complementing the lemon zest.
• Adjust the thickness of the glaze with additional confectioners’ sugar or lemon juice to get your desired consistency.

Prep Time: 15 minutes

Chill Time: 1 hour

Cooking Time: 14 minutes

Total Time: 1 hour 29 minutes

Nutritional Information (per cookie, approximately):

• Calories: 150
• Protein: 3g
• Sodium: 95mg

Note: Nutritional information is estimated and may vary.

Conclusion

Lemon Ricotta Cookies offer a delightful blend of tangy lemon and creamy ricotta, encased in a soft, tender cookie that melts in your mouth. This recipe bridges the gap between traditional cookies and the rich, luxurious flavors of Italian desserts, making it a versatile choice for any occasion. Whether you're a seasoned baker or new to the kitchen, these cookies are sure to bring a touch of sweetness and a burst of lemony freshness to your baking endeavors.

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