If you’re looking for a new cookie recipe to try out today, I suggest you give this one a try. These luscious lemon ricotta cookies are a soft cake-like cookie bursting with flavor. Yes, these cookies are going to melt in your mouth!
I’ve always loved lemon cookies. There’s just something refreshing about biting into a lemon cookie. It tastes like springtime and summer to me all it one cookie. The lemon flavor is uplifting and brings me to life, and that’s exactly what today’s recipe for luscious lemon ricotta cookies is meant to do. These tasty cookies are going to perk you up with just one bite!
Recipe Ingredients:
- 2 cups Sugar
- Zest from one lemon (optional)
- ½ cup Butter, softened
- 2 Eggs
- 15 ounces Ricotta Cheese
- 3 tablespoons Lemon Juice
- 2 ½ cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
Recipe Directions:
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
In a large bowl, beat the butter and sugar together until creamy. Add in the lemon zest (if desired) and the eggs.
Fold in the ricotta cheese and lemon juice. Add the flour, baking powder, and salt all at once to the bowl before mixing and then stir the entire mixture until creamy and smooth.
Drop the dough by tablespoonfuls onto the cookie sheet at least 3 inches apart. Bake the cookies for 12 minutes or until the glossy sheen is gone and the cookies are beginning to turn very slightly brown on the bottoms.
Remove the cookies from the oven and let cool. Top with a lemon juice + powdered sugar glaze or a bit of sprinkled powdered sugar.
Print out the recipe below and give it a try today. These luscious lemon ricotta cookies are destined to become your new favorite cookie!
A soft cookie packed with lemon flavor.
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Ingredients
- 2 cups Sugar
- Zest from one lemon (optional)
- ½ cup Butter, softened
- 2 Eggs
- 15 ounces Ricotta Cheese
- 3 tablespoons Lemon Juice
- 2 ½ cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- In a large bowl, beat the butter and sugar together until creamy. Add in the lemon zest (if desired) and the eggs. Fold in the ricotta cheese and lemon juice.
- Add the flour, baking powder, and salt all at once to the bowl before mixing and then stir the entire mixture until creamy and smooth.
- Drop the dough by tablespoonfuls onto the cookie sheet at least 3 inches apart. Bake the cookies for 12 minutes or until the glossy sheen is gone and the cookies are beginning to turn very slightly brown on the bottoms.
- Remove the cookies from the oven and let cool. Top with a lemon juice + powdered sugar glaze or a bit of sprinkled powdered sugar.
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