Craving a burst of sunshine in your dessert? You’ll love these soft lemon ricotta cookies, a delightful addition to your lemon dessert recipes collection. These tender, cake-like cookies offer a perfect balance of zesty lemon and creamy ricotta, making them irresistibly delicious and surprisingly simple to bake.
Key Ingredients & Substitutions
- All-Purpose Flour: Can substitute with a 1:1 gluten-free baking blend for a gluten-free option.
- Granulated Sugar: For sweetness.
- Ricotta Cheese (whole milk): Essential for texture. Do not substitute with cottage cheese.
- Lemons: Fresh lemon zest and juice are crucial. Bottled juice won’t give the same vibrant flavor.
- Butter: Unsalted butter is best.
- Eggs: For binding.
Ingredients
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 15 ounces whole milk ricotta cheese
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
For the Glaze (Optional):
- 1 ½ cups powdered sugar
- 3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Servings: 24 cookies
- Calories per serving: 160 calories
- Tools Needed: Mixing bowls, electric mixer, baking sheets, parchment paper, wire cooling rack.
Step-by-Step Instructions
1. Prepare Your Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside while you work on the wet ingredients. This ensures everything is evenly distributed for consistent cookies.
2. Cream Butter and Sugar
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step incorporates air, making your cookies tender.
3. Combine Wet Ingredients
Beat in the egg until fully combined, then mix in the ricotta cheese, fresh lemon juice, and lemon zest. Mix until smooth, scraping down the sides of the bowl as needed. The ricotta adds incredible moisture and richness.
4. Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. Your dough will be soft and a bit sticky.
5. Chill the Dough (Optional but Recommended)
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This makes the dough easier to handle and prevents the cookies from spreading too much. While chilling, preheat your oven to 375°F (190°C).
6. Bake the Cookies
Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, leaving about 2 inches between each cookie. Bake for 12-15 minutes, or until the edges are lightly golden. The centers should still look soft.
7. Prepare the Lemon Glaze
While the cookies cool, whisk together the powdered sugar, fresh lemon juice, and lemon zest in a small bowl until smooth. If the glaze is too thick, add a tiny bit more lemon juice; if too thin, add more powdered sugar.
8. Glaze and Cool
Once the cookies are slightly cooled, dip the tops into the lemon glaze. Place them on a wire rack to allow the glaze to set. This final touch adds a beautiful shine and an extra layer of bright lemon flavor to your lemon dessert recipes.
Variation Ideas
- Orange Zest: Swap lemon zest for orange zest for a different citrus flavor.
- Almond Extract: Add ½ teaspoon of almond extract to the cookie dough for a subtle nutty note.
- Sprinkles: Add colorful sprinkles to the glaze before it sets for a festive look.
Storage Instructions
Store your soft lemon ricotta cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freeze the unglazed cookies in a single layer, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before glazing.
Frequently Asked Questions (FAQ)
Q: Can you use low-fat ricotta cheese?
A: While you can, whole milk ricotta yields a much richer, moister, and more tender cookie.
Q: Why are my cookies spreading too much?
A: This could be due to warm butter, not chilling the dough, or too much leavening. Ensure your butter is softened, not melted, and always chill the dough.
Q: Can you make these cookies without the glaze?
A: Absolutely! They are delicious on their own, but the glaze adds an extra layer of lemon flavor and sweetness.
Q: Can you make the dough ahead of time?
A: Yes, you can prepare the dough and store it in an airtight container in the refrigerator for up to 2 days before baking.
Q: My glaze is too thin/thick. What should I do?
A: If it’s too thin, add a little more powdered sugar. If it’s too thick, add a few drops of lemon juice until you reach the desired consistency.
Q: Are these cookies good for a crowd?
A: Yes, this recipe makes 2 dozen cookies, making them perfect for sharing at parties or gatherings as a delightful lemon dessert recipe.