Moist Italian Lemon Ricotta Cookies Recipe Is Sweet & Tangy by Terri Kendrick
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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 (check out the health benefits of lemon), flour, baking powder, salt and powdered sugar. Don’t be scared off by the ricotta cheese; they just make the cookies moister and fluffier.
Pro Tips: Trust me: 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 three to four scoops, wash and re-grease so the dough continues to easily release. Use a fine grater or microplane to grate the lemon zest. Don’t waste the lemony icing that pools around the cookies. Dip a finger (or two) in for a sweet treat!
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.
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
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup ricotta cheese (full-fat)
- zest from 1 lemon
- 2 tablespoons fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Icing
- 3/4 cup powdered sugar
- 1 tablespoon fresh lemon juice
- zest from 1 lemon, if desired
Here’s how to make it:
- 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.
- Add the ricotta cheese, lemon zest and lemon juice, reducing the speed of your mixer to low. Beat until fully combined.
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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.
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Using a 1 tablespoon cookie scoop, scoop out dough balls onto a large parchment paper-lined sheet pan. Place the cookie balls in the refrigerator for at least 1 hour. Do not skip this step!
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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.
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Meanwhile, mix the powdered sugar and lemon juice for the icing. (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!)
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After the cookies have fully cooled, drizzle the icing over the cookies. Top with lemon zest, if desired.
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Allow the icing to set before serving.
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. 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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