Lemon Ricotta Cookies
Lemon Ricotta Cookies combine bright citrus notes with a light, fluffy texture from ricotta cheese, offering a delightful treat perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup ricotta cheese Make sure it's well-drained.
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 2 lemons Adds brightness.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- to taste Powdered sugar for dusting Optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy.
- Add the ricotta cheese, egg, vanilla extract, and lemon zest, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
Baking
- Using a cookie scoop or tablespoon, drop the cookie dough onto the prepared baking sheets, spacing them about two inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. The centers may look soft.
- Allow cookies to cool on the sheets for a few minutes before transferring to wire racks to cool completely.
- Once cooled, dust with powdered sugar if desired.
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Notes
For best results, ensure ricotta cheese is well-drained. If desired, you can add a splash of lemon juice for extra lemon flavor.