Description
These lemon ricotta cookies are soft, moist, and packed with bright citrus flavor. Perfect for tea time or as a light dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 cup ricotta cheese
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until fluffy. Add egg, ricotta, lemon zest, and lemon juice. Mix well.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Drop tablespoon-sized dough portions onto the baking sheet, spacing them 2 inches apart.
- Bake for 12-15 minutes until edges are lightly golden. Let cool before serving.
Notes
- Store in an airtight container for up to 3 days.
- For extra lemon flavor, drizzle with a simple lemon glaze.
- Ensure ricotta is well-drained to avoid soggy cookies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
