ITALIAN LEMON RICOTTA COOKIES
These soft, cake-like Italian lemon ricotta cookies are a delightful treat with a refreshing lemon flavor. Topped with a simple glaze, they are perfect for any occasion, especially during the holidays.
Ingredients
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup ricotta cheese drained
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- ¼ cup lemon juice
- 1 stick unsalted butter softened
For the Glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
Preheat Oven:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Prepare the Dough:
- In a large bowl, beat together butter and sugar until light and fluffy. Add egg, ricotta, lemon zest, and lemon juice. Beat until well combined. Gradually add dry ingredients, mixing until a soft dough forms.
Shape the Cookies:
- Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the baking sheets.
Bake:
- Bake for 18–20 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Glaze:
- In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest. Drizzle over the cooled cookies.
Notes
- Make Ahead: The dough can be prepared in advance and chilled for up to 2 days.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
- Customization: Add a bit of almond extract for extra flavor, or top with colored sprinkles for a festive touch.
- Freezing: These cookies freeze well. Freeze them before glazing for up to 1 month.