Sarah

In the Kitchen: Lemon Ricotta Cookies

Sarah
In the Kitchen: Lemon Ricotta Cookies

While baking is one of my favorite pastimes, these simple lemon ricotta cookies are one of my most requested recipes by my friends and family. Light and refreshing with freshly squeezed lemon juice and a zesty glaze to top them off, these cookies are perfect for any occasion and are sure to be a crowd pleaser. Continue reading below for the full recipe. 

Preheat the oven to 375° F.

Ingredients:                   

  • 2 1/2 Cups of all-purpose flour
  • 1 Teaspoon salt
  • 1 Teaspoon baking powder
  • 1 stick unsalted butter
  • 2 cups of sugar
  • 2 eggs
  • 1 container of whole milk ricotta cheese (15 oz. container)
  • 3 tablespoons of lemon juice
  • 1 whole lemon, zested

And for the glaze...

  • 1 whole lemon, zested
  • 3 tablespoons of lemon juice
  • 1 1/2 cups of powdered sugar

Instructions:

Combine dry ingredients (flour, baking powder and salt) in a mixing bowl. In another bowl, combine the sugar and the butter, and beat together (with an electric mixer) until fully combined. Add eggs into the mixture, one at a time, until all of the ingredients are incorporated to make a light and airy batter. Next, add in the ricotta cheese, lemon zest, and lemon juice. Once combined, stir in the dry ingredients (I like to whisk in the dry ingredients by hand) until the batter reaches a smooth consistency.

Next, on an un-greased cookie sheet (lined with parchment paper), place dollops of the batter using a tablespoon, spacing them evenly apart (typically this is about 12 cookies per baking sheet). Bake for 15 minutes at 375 degrees until the edges reach a golden color. Once removed, place on a cooling rack for about a half hour. 

While the cookies are cooling, it's time to make the glaze. This part is all about finding the right texture with the mixture of the simple ingredients. In a medium sized mixing bowl, combine the powdered sugar, lemon zest and lemon juice. Stir the ingredients together using a whisk. If you find that the glaze is too thick, add more lemon juice. If you find that the glaze is too watery or thin, add more powdered sugar. 

Once the glaze has reached the desired consistency and the cookies are cooled, place a thin layer of the glaze on the cookies using a teaspoon. Let the glaze dry for approximately 1 1/2-2 hours. When packing the cookies in a container, make sure to separate each layer with parchment or wax paper, so that the cookies don't stick together. Refrigerate until served.

I know these cookies are sure to be a hit at your next gathering with family and friends. Now it's time to get off the computer and get in the kitchen! Happy baking! 

Tanti baci,

The Sweet Paisana