These ricotta lemon cookies are moist, tender and scrumptious whether or not topped with a lemon glaze, a dusting of powdered sugar and even plain. Everybody at all times loves these fluffy Italian cookies that may be served 12 months spherical from a summer season celebration to the vacations.
The brilliant taste of lemon is one I by no means get uninterested in whether or not it’s these lemon ricotta cookies, Italian lemon cookies, lemon thumbprint cookies or lemon sugar cookies.
A few of my best lemon recipes additionally occur to be cookies! From lemon drop cookies to lemon stuffed cookies and egg yolk lemon cookies, the flexibility of utilizing lemon in a recipe by no means will get outdated.
These ricotta lemon cookies are tender to the chunk and so moist due to the ricotta in them! Much like my lemon ricotta pancakes, the ricotta provides a creaminess that’s matched by the brilliant, recent lemon taste and the style is unimaginable!
A easy lemon glaze on high provides double the lemon taste and if you’re lemon lover, you’ll fall head over heels for these summery lemon cookies!
Why You’ll Love These Italian Cookies
- Greatest texture and taste: These Italian cookies are a favourite with a light-weight candy style, cake-like fluffy texture and loads of recent lemon taste!
- Straightforward to make: Easy elements and straightforward to comply with steps make these a well-liked cookie to make forward for vacation celebrations or cookie exchanges.
Lemon Ricotta Cookie Recipe Substances
- Baking staples: All-purpose flour, granulated sugar, egg, baking powder and salt.
- Ricotta cheese: I really like to make use of my home made ricotta. If utilizing retailer purchased, use complete milk ricotta cheese for the perfect style.
- Butter: If utilizing unsalted butter add ¼ teaspoon of salt.
- Extract: Vanilla additional, lemon extract and even almond extract work!
- Lemon zest: You will have one Tablespoon of recent lemon zest for the perfect shiny lemon taste. I like to make use of natural lemons when attainable.
- Powdered sugar: To mud cookies after baking.
- Lemon glaze: Powdered sugar, cream and lemon juice.
How you can Make Ricotta Lemon Cookies
In a medium bowl, whisk collectively the flour, baking powder and salt. Subsequent, within the massive bowl of a stand mixer or with an electrical mixer, cream the ricotta cheese, softened butter and sugar, then add the egg, vanilla and zest.
Add the dry elements and beat on low simply to mix, don’t over combine. Cowl and place within the fridge.
Drop heaping spoonfuls or you should use a cookie scoop of chilled lemon ricotta cookie dough on the ready parchment paper lined baking sheets and bake till calmly golden.
Cool on the baking sheet then transfer to a wire rack to chill fully. Mud these Italian ricotta lemon cookies with powdered sugar or glaze and embellish with sprinkles earlier than serving.
recipe suggestions
- Moist ricotta: In case your ricotta seems moist, place in a sieve for half-hour to take away extra liquid.
- Sticky cookie dough: Keep in mind to relax the dough earlier than baking because it helps not solely to scoop them into cookie balls however to forestall unfold.
- Garnish: Add some sliced almonds on high earlier than the icing hardens, recent lemon zest can be scrumptious!
- Room temperature elements: Butter, egg and ricotta ought to all be at room temperature as this helps them incorporate into the dough evenly for a fluffier cookie.
- Don’t overbake: To maintain these cake-like fluffy lemon ricotta cookies tender, solely bake till the underside is barely brown. The tops won’t change coloration that a lot.
- Cool barely earlier than including the glaze: Cool ricotta lemon cookies earlier than including the candy lemon glaze, in any other case it should simply drip proper off!
- Different citrus: If you happen to love orange, strive these orange ricotta cookies with orange zest as a substitute!
The distinction between lemon juice and zest
I take advantage of each lemon juice and lemon zest on this recipe. Some insist that the zest has extra lemon flavour than the juice. The zest is the oil of the lemon and is subsequently crammed with the pure lemon flavour.
The juice holds the acidic tart style of the lemon. Simply you’ll want to grate solely the yellow a part of the lemon and no white half. The white half will add solely bitterness. And also you don’t need that!
Why did my recipe for lemon ricotta cookies not end up fluffy?
There may very well be two causes for this! Both your ricotta was too moist otherwise you forgot to relax the dough!
Extra Lemon Recipes
I truly used my homemade ricotta to make these Lemon Ricotta Cookies, so good, they have been gone in a day! Take pleasure in.
- 1¾ cups all objective flour
- 1 teaspoon baking powder
- 1 pinch salt (if utilizing unsalted butter then add ¼ teaspoon of salt)
- ½ cup ricotta cheese (I used the home made ricotta) (place in a sieve for half-hour to take away extra liquid if crucial)
- ½ cup granulated sugar
- 3-3½ tablespoons butter (softened)
- 1 massive egg (room temperature)
- ½ teaspoon vanilla or lemon extract
- 1 tablespoon lemon zest
EXTRAS
- 2-3 tablespoons powdered sugar
LEMON GLAZE
- 1 cup powdered sugar
- ½-1 tablespoon cream
- ½-1 tablespoon lemon juice
In a medium bowl whisk collectively the flour, baking powder and salt.
In a big bowl or stand mixer beat till creamy the ricotta cheese, butter and sugar for about 2-3 minutes, add the egg, vanilla and zest and beat collectively, add the dry elements and beat on low simply to mix, don’t over combine. Cowl and refrigerate for 1 hour.
Pre-heat oven to 350F/180C. Line 1-2 baking sheets with parchment paper.
Drop heaping spoonfuls on the ready baking sheets and bake 10-12 minutes or till calmly golden. Let cool on the baking sheet for quarter-hour then transfer to a wire rack to chill fully. Mud with powder sugar or lemon glaze earlier than serving. Take pleasure in!
How you can retailer ricotta lemon cookies?
As soon as the lemon glaze has fully dried, retailer cookies in an hermetic container at room temperature for 2-3 days after which within the fridge for as much as every week.Can I freeze leftover Italian ricotta cookies?
Sure! Cool fully however don’t add the glaze. Retailer unblazed cookies in a freezer secure container or bag for as much as 3 months. Thaw in a single day within the fridge or at room temperature then add the glaze and luxuriate in.Can I freeze the cookie dough?
Sure! Simply scoop the dough balls onto a parchment line baking sheet and flash freeze till frozen. Retailer in a freezer secure container and bake from frozen including a couple of minutes to the baking time. Add the glaze and luxuriate in!Energy: 142kcal | Carbohydrates: 24g | Protein: 3g | Fats: 4g | Saturated Fats: 2g | Polyunsaturated Fats: 0.2g | Monounsaturated Fats: 1g | Trans Fats: 0.1g | Ldl cholesterol: 22mg | Sodium: 32mg | Potassium: 53mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg | Phosphorus: 49mg
Up to date type August 18, 2024.
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