Lemon Ricotta Cookies Recipe: Sweet Yet Tangy, Sophisticated Yet Satisfying by Terri Kendrick


Lemon Ricotta Cookies Recipe: Sweet Yet Tangy, Sophisticated Yet Satisfying

These lemony ricotta cookies defy description, but I will try. The Italian-inspired cookies are sweet but just sweet enough to balance the tart. They’re moist but not chewy. They’re not at all cheesy, but they are rich in flavor. The tender lemon cookies look pretty on a dessert tray but not too pretty to polish off several in one sitting!

While these low-sodium lemon ricotta cookies take a little time to make, the process is fairly easy – even for a non-baker! To make this cookie recipe you will need butter, granulated sugar, vanilla extract, an egg, ricotta cheese, lemons for juicing and zesting, flour, baking powder, salt and powdered sugar. Don’t be scared off by the ricotta cheese; they just make the cookies moister and fluffier.

These easy lemon ricotta cookies are the perfect cookie for a shower or party, but they also make a great everyday snack, an elegant dessert or a lunchbox staple.

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Cuisine: American / Italian
Prep Time: 15 minutes plus 1 hour to chill 
Cook Time: 12 minutes
Total Time: 1 hour and 27 minutes
Servings: 20

Ingredients

Cookies

Icing 

  • 3/4 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • zest from 1 lemon, if desired

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Recipe Notes

  • Trust us: you need a cookie scoop for this recipe. The dough is too sticky to roll or spoon out.
  • Grease your cookie scoop with unflavored nonstick spray and every 3 or 4 scoops, wash and re-grease so the dough continues to easily release.
  • Use a fine grater or microplane to grate the lemon zest.
  • If the icing is too wet, add more powdered sugar. If too thick, add more lemon juice. You can never have too much lemon juice!
  • Don’t waste the lemony icing that pools around the cookies. Dip a finger (or two) in for a sweet treat!

Here’s how to make it:

  1. With your mixer set on medium, beat the softened butter and sugar until well-combined and fluffy. Add the vanilla and egg and beat in.
  2. Add the ricotta cheese, lemon zest and lemon juice, reducing the speed of your mixer to low. Beat until fully combined.
  3. In another bowl (or your measuring cup), combine the flour, baking powder and salt and add these dry ingredients to the wet, combining well. You’ll need to frequently scrape down the sides of your mixer bowl to get all the dry ingredients incorporated.
  4. Using a 1 tablespoon cookie scoop, scoop out dough balls onto a large parchment paper-lined sheet pan (see Recipe Notes). Place the cookie balls in the refrigerator for at least 1 hour. Do not skip this step!
  5. Place the chilled cookie dough balls into a preheated 350-degree F oven and bake for 12 minutes or until the bottoms are lightly browned. Gently transfer cookies to a cooling rack. The warm cookies are delicate.
  6. Meanwhile, mix the powdered sugar and lemon juice for the icing.
  7. After the cookies have fully cooled, drizzle the icing over the cookies. Top with lemon zest, if desired.
  8. Allow the icing to set before serving.

Nutrition Facts Per Serving

Calories: 111

Total Fat: 3g

Saturated Fat: 1.8g

Cholesterol: 26mg

Sodium: 47mg

Total Carbohydrate: 16.2g

Dietary Fiber: 0.4g

Total Sugars: 9.7g

Protein: 2.1g

Vitamin D: 2mcg

Calcium: 31mg

Iron: 1mg

Potassium: 73mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
Yum! Love lemon cookies. Love lemon ANYTHING!
Elisa Schmitz
Wow, Terri Kendrick !!! These look fabulous. I love lemon and ricotta, so I can imagine how these taste and I am SO excited to make them for my next get-together!

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