Lemon Ricotta Cookies: Soft, Tangy, and Irresistibly Fresh!

Is there anything quite as delightful as the taste of lemon in a baked treat? These Lemon Ricotta Cookies are the ultimate melt-in-your-mouth dessert with just the right balance of tangy lemon and creamy ricotta. They’re light, soft, and bursting with citrusy goodness, making them perfect for any occasion. Whether you’re baking for a summer gathering or a cozy tea time, these cookies will bring a refreshing twist to your table. Let’s dive into what makes these cookies so unique and how to make them just right!

Why Lemon Ricotta Cookies?

What sets these cookies apart is their luxurious texture. Ricotta cheese is the secret ingredient that makes each bite creamy and soft. The lemon adds a bright, zesty flavor, while a simple glaze on top gives each cookie an extra burst of citrus. They’re easy to make and absolutely addictive!

Tips for Perfect Lemon Ricotta Cookies

To make these cookies truly spectacular, keep these tips in mind:

1. Use Fresh Lemons: Fresh lemon juice and zest make a noticeable difference in flavor. Avoid bottled lemon juice, as it lacks the brightness that fresh lemons bring.
2. Don’t Overmix: When incorporating the dry ingredients, mix just until combined. Overmixing can result in denser cookies rather than the soft, cake-like texture you want.
3. Room Temperature Ricotta: Use room-temperature ricotta for smoother blending and even baking.
4. Chill the Dough: While not absolutely necessary, chilling the dough for about 15 minutes helps the cookies keep their shape and prevents excess spreading.
5. Glaze Right After Baking: Let the cookies cool slightly, then drizzle the glaze for a perfect finish that won’t harden too fast.

Lemon Ricotta Cookies Recipe

Ingredients

For the Cookies:

• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup ricotta cheese, room temperature
• 1 large egg
• 1 tablespoon fresh lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional, for extra zestiness)

Instructions

Step 1: Prepare the Cookie Dough

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
3. Add the ricotta cheese and mix until smooth. Then, add the egg, lemon zest, lemon juice, and vanilla extract. Beat until well combined.

Step 2: Combine Dry Ingredients

1. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.

Step 3: Bake the Cookies

1. Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
2. Bake for 12-14 minutes or until the edges are slightly golden but the centers remain soft. Avoid overbaking.
3. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Step 4: Make the Lemon Glaze

1. In a small bowl, whisk together powdered sugar and lemon juice until smooth. Adjust the amount of lemon juice for your preferred glaze consistency.
2. Once the cookies have cooled slightly, drizzle the glaze over each cookie and sprinkle with extra lemon zest if desired.

Common Questions & Answers About Lemon Ricotta Cookies

Q: Can I make these cookies ahead of time?

A: Absolutely! These cookies keep well in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week if you want to prepare them ahead of time. Just add the glaze before serving for the freshest taste.

Q: What can I substitute for ricotta?

A: Cottage cheese can be a good substitute for ricotta. Blend it until smooth for a similar texture. Cream cheese can also work, but it will make the cookies a bit denser and tangier.

Q: Why is my cookie dough sticky?

A: The dough for these cookies is naturally softer due to the ricotta. If it’s too sticky, chill the dough for 15-30 minutes to make it easier to handle.

Q: Can I freeze these cookies?

A: Yes! Freeze the cookies without the glaze, and add it once they’re thawed and ready to serve. Wrap the cookies in plastic wrap and place them in an airtight container to store them in the freezer for up to 2 months.

Q: Is there a way to make them more lemony?

A: For an extra lemon kick, you can add a bit more lemon zest to the batter or a drop of lemon extract. Just be careful not to overpower the ricotta flavor!

Final Thoughts

Lemon Ricotta Cookies are a delightful twist on a classic dessert, offering a refreshing balance of citrus and creaminess in every bite. Whether you’re a seasoned baker or just starting out, this recipe is a simple and rewarding treat that’s perfect for any season. Give them a try, and let the zesty aroma of lemon brighten up your kitchen!

Happy baking!

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