Lemon Ricotta Cookies IngredientsYou’ll need the following ingredients to make this lemon ricotta cookie recipe:· Sugar: This sweet treat starts with one cup of plain white sugar. Powdered sugar, meanwhile, goes into the glaze.
· Butter: Cream the sugar with a stick of softened, unsalted butter.
· Ricotta: Softened ricotta cheese is the key to these cookies’ irresistible flavor and texture.
· Lemon: You’ll need lemon zest and juice for the cookies, plus some more juice for the glaze.
· Almond extract: Almond extract gives a hint of nutty flavor. If you like, you can substitute vanilla.
· Egg: A large egg adds moisture and acts as a binder.
· Flour: All-purpose flour creates structure and helps hold the dough together.
· Baking powder: Baking powder acts as a leavener, which means it helps the fluffy cookies rise.
· Salt: A pinch of salt enhances the other flavors.
How to Make Lemon Ricotta CookiesYou’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make these decadent lemon ricotta cookies:1. Beat the butter and white sugar until fluffy. Beat in the remaining wet ingredients.
2. Slowly add the dry ingredients.
3. Use a scoop to drop the dough onto a baking sheet.
4. Bake until the cookies are soft and lightly golden.
5. Mix the powdered sugar and lemon juice together. Drizzle it over the cooled cookies.
How to Store Lemon Ricotta CookiesAllow the glaze to harden, then transfer the lemon ricotta cookies to an airtight container. Store in the fridge for up to one week.
Can You Freeze Lemon Ricotta Cookies?Yes, you can freeze lemon ricotta cookies! Place them in a freezer-safe container or zip-top bag. Freeze for up to three months.
Allrecipes Community Tips and Praise“Absolutely delicious,” raves nursediaz08. “The blend of flavors is perfect and the cookies came out very soft. I will be making them again soon.”“I made these this afternoon and they were wonderful,” says Paula M. “I’ve never had them before, but they are almost like a little teacake.”Editorial contributions by Corey Williams
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