The two star flavors of these lemon ricotta cookies hail directly from southern Italy, where both are in abundance. Lemons and whole-milk ricotta will bring out the best texture in these cookies. While they’re the perfect dessert to end a meal, they also make themselves at home next to a cup of tea or coffee in the afternoon, and even as a simple breakfast treat.
Servings: 28 cookies
Ingredients:
For the Cookies
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 cup whole milk ricotta cheese
• 2 tablespoons fresh lemon zest (from about 2 large lemons)
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
For the Lemon Glaze
• 1½ cups powdered sugar
• 3 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 2-3 tablespoons milk (as needed for consistency)
Directions:
• In a medium bowl, whisk all the dry ingredients until the mixture appears smooth. Set bowl aside.
• In a large bowl, cream the butter and sugar using an electric mixer until it becomes light and fluffy, 3-4 minutes on medium speed.
• Add egg, ricotta, lemon zest, lemon juice and vanilla extrac and beat until smooth and well combined.
• Gradually incorporate dry ingredient mixture, being careful not to overwork the dough.
• Cover the bowl with plastic wrap and refrigerate for 30 minutes.
• Preheat oven to 350ยบ F and line baking sheet with parchment paper.
• Roll the chilled dough into golf ball sized portions.
• Roll each dough ball in powdered sugar until completely coated.
• Place the sugar-coated balls on the baking sheet, spacing them about 2 inches apart.
• Bake 12-15 minutes or until visible cracks appear on the surface of the cookies.
• In a small bowl, whisk together powdered sugar ahd lemon juice until the mixture is smooth. Start with less liquid and gradually add more as needed. The ideal consistency should coat the back of a spoon but still drizzle easily.
• Allow the baked cookies to cool completely on a wire rack, and then drizzle the lemon glaze over each coolied cooking using a spoon or small whisk.
• Let the glazed cookies sit for 10-15 minutes to set before serving.
SUBSTITUTIONS:
For gluten-free cookies, substitute almond flour or oat flour for all-purpose flour. For dairy-free versions, use coconut oil or vegan butter instead of regular butter, and try dairy-free ricotta alternatives. Adjust liquid ratios as needed.
ROOM TEMPERATURE STORAGE
Fresh cookies stay soft at room temperature for up to 2 days when stored in an airtight container. We recommend this method only for cookies that will be consumed quickly since the ricotta content makes them more perishable than traditional cookies.
REFRIGERATED STORAGE
Our preferred storage method keeps cookies in an airtight container in the refrigerator for 5 to 7 days. The cool temperature prevents the cookies from becoming wet while preserving their tender texture. This method works best for glazed cookies since refrigeration helps the glaze maintain its consistency.
