Ricotta Cream Sandwich Cookies
150kcal
Ingredients
For the Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest (optional)
For the Ricotta Cream Filling
- 1 cup ricotta cheese (drained)
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice (optional)
Method
How to Make Ricotta Cream Sandwich Cookies
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl until well combined.
- Beat the softened butter and granulated sugar together in a large mixing bowl until light and fluffy.
- Incorporate the egg, vanilla extract, and lemon zest (if using) into the butter mixture.
- Combine the dry ingredients into the wet mixture gradually, mixing until just combined.
- Drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in your preheated oven for 12-15 minutes or until the edges are lightly golden.
- Cool the cookies on the baking sheets for a few minutes before transferring them to a wire rack.
- Mix the ricotta cheese, powdered sugar, vanilla extract, and lemon juice (if using) in a medium bowl.
- Spread a generous amount of the ricotta cream filling on the flat side of one cookie and top it with another cookie.
- Continue this process until all cookies are filled.
- Serve the Ricotta Cream Sandwich Cookies immediately or refrigerate them for a firmer filling.
Nutrition
Serving1cookieCalories150kcalCarbohydrates20gProtein3gFat7gSaturated Fat4gPolyunsaturated Fat0.5gMonounsaturated Fat2.5gCholesterol40mgSodium90mgPotassium60mgSugar10gVitamin A350IUVitamin C1mgCalcium80mgIron0.5mg
Notes
For an extra touch of sweetness, consider adding a sprinkle of powdered sugar on top before serving.