Description
These Lemon Ricotta Cookies are soft, tender, and bursting with bright citrus flavor. They’re the perfect treat for any occasion!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg
- 1 cup ricotta cheese, full-fat
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together sugar and butter until light and fluffy.
- Beat in the egg, then stir in the ricotta cheese, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
- For a richer flavor, use full-fat ricotta cheese.
- Be careful not to overbake the cookies. They should be soft and slightly underbaked.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Protein: 2g