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Italian Lemon Ricotta Cookies

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  • Author: clara
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: Italian

Description

Soft and moist, these Italian Lemon Ricotta Cookies are bursting with zesty lemon flavor and topped with a sweet lemon glaze. Perfect for holidays, tea parties, or whenever you crave a light and citrusy treat.

Ingredients

Units Scale

For the cookies:

  • 250 g (2 cups) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 115 g (1/2 cup) unsalted butter, softened
  • 200 g (1 cup) granulated sugar
  • 1 large egg
  • 250 g (1 cup) ricotta cheese
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

For the glaze:

  • 120 g (1 cup) powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest (optional, for garnish)

Instructions

1. Prepare the cookie dough:

  • Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, cream the butter and sugar together until light and fluffy, about 2 minutes.
  • Beat in the egg, ricotta cheese, lemon juice, lemon zest, and vanilla extract until smooth.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.

2. Bake the cookies:

  • Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 12–15 minutes, or until the edges are set and the bottoms are lightly golden.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

3. Prepare the glaze:

  • In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
  • Spoon or drizzle the glaze over the cooled cookies. If desired, sprinkle with additional lemon zest for extra flavor and decoration.

4. Serve and enjoy:

  • Let the glaze set for about 15 minutes before serving.

Notes

  • These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
  • For an extra touch, you can dip the glazed cookies in finely chopped pistachios or almonds.

Find it online: https://recipe.ukfinda.com/italian-lemon-ricotta-cookies.htm