Name: Lemon Ricotta Cookies (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 24
Cuisine: Italian
Ingredients: 2 cups All-Purpose Flour; 1/2 tsp Baking Powder; 1/4 tsp Baking Soda; 1/4 tsp Salt; 1 cup Ricotta Cheese - whole milk; 1/2 cup Granulated Sugar; 1/4 cup Butter - unsalted, softened; 1 Egg; 1 tbsp Lemon Zest; 1 tbsp Lemon Juice; 1 tsp Vanilla Extract; 1 cup Powdered Sugar; 1-2 tbsp Lemon Juice

Recipe tier

Soft and chewy lemon ricotta cookies, perfect for a simple treat. This recipe uses readily available ingredients and straightforward techniques.

Total 45 min

Serves 24

Steps 10

Ingredients 13

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Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Dry Ingredients
2 cups 240 g All-Purpose Flour
tsp 2.5 mL Baking Powder
tsp 1.25 mL Baking Soda
tsp 1.25 mL Salt
Wet Ingredients
1 cup 227 g Ricotta Cheese - whole milk
cup 113 g Granulated Sugar
cup 57 g Butter - unsalted, softened
1 1 Egg
1 tbsp 15 mL Lemon Zest
1 tbsp 15 mL Lemon Juice
1 tsp 5 mL Vanilla Extract
Glaze
1 cup 120 g Powdered Sugar
1-2 tbsp 15-30 mL Lemon Juice

Equipment

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Instructions

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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together all Dry Ingredients.
In a large bowl, cream together the Butter and Granulated Sugar until light and fluffy.
Beat in the Egg, then stir in the Ricotta Cheese, Lemon Zest, Lemon Juice, and Vanilla Extract.
Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined. Do not overmix.
Drop by rounded teaspoons onto the prepared baking sheet.
Bake for 12-15 minutes, or until lightly golden around the edges.
While cookies are baking, prepare the Glaze: In a small bowl, whisk together the Powdered Sugar and Lemon Juice until smooth. Add more lemon juice if needed to reach desired consistency.
Let cookies cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Drizzle the Glaze over the cooled cookies.