Lemon Ricotta Cookies
120kcal
Ingredients
For the Cookie Dough
- 1 cup Ricotta cheese well-drained
- 1/2 cup Unsalted butter softened
- 3/4 cup Granulated sugar
- 1 large Large egg
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest from about 1 lemon
- 2 tablespoons Fresh lemon juice
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
For the Glaze
- 1 cup Powdered sugar
- 2 tablespoons Fresh lemon juice adjust for desired consistency
- 1 teaspoon Lemon zest for garnish
Method
How to Make Lemon Ricotta Cookies
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together the ricotta cheese, softened butter, and granulated sugar until smooth. Add in the egg, vanilla extract, lemon zest, and fresh lemon juice.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually combine the wet and dry mixtures, stirring until just combined.
- Scoop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes, or until the edges are lightly golden. The centers will firm up as they cool.
- Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack.
- Prepare the glaze by whisking together powdered sugar and lemon juice until smooth.
- Drizzle the lemon glaze over each cooled cookie and garnish with lemon zest.
- Serve these delightful cookies and enjoy!
Nutrition
Serving1cookieCalories120kcalCarbohydrates18gProtein1gFat5gSaturated Fat3gMonounsaturated Fat2gCholesterol20mgSodium60mgPotassium30mgFiber1gSugar7gVitamin A150IUVitamin C2mgCalcium30mgIron0.5mg
Notes
Dust with more powdered sugar for extra sweetness. Ensure to use room temperature ingredients for better texture.