Lemon Ricotta Cookies
These lemon ricotta cookies offer a delightful burst of flavor with a soft, chewy texture and a refreshing lemon zing, making them perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup ricotta cheese Use at room temperature for easier mixing.
- 1 cup granulated sugar
- 1 large egg
- 1 large lemon zest Zest from one lemon for flavor.
- 2 tablespoons fresh lemon juice Freshly squeezed for best flavor.
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- as needed powdered sugar for dusting Optional for serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ricotta cheese, granulated sugar, and egg. Mix well until smooth.
- Add lemon zest, lemon juice, and vanilla extract. Stir to combine.
Mixing Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Baking
- Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 12-15 minutes or until the edges are lightly golden. The centers may look soft.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Serving
- Dust cooled cookies with powdered sugar before serving, if desired.
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Notes
For a chewier cookie, avoid overbaking. Cookies can be enjoyed plain or with cream cheese frosting, a lemon glaze, fresh berries, or vanilla ice cream.