Lemon Ricotta Cookies From Scratch

Lemon Ricotta Cookies from scratch with fresh, homemade ricotta cheese are a sweet soft, moist cookie topped with a sweet lemon glaze.

Lemon Ricotta Cookies from scratch been tucked away on my “need to make someday” list for awhile now.  Given that I had just made a ton of ricotta cheese from scratch, last weekend was the perfect opportunity to make these cookies.  And I’m kind of obsessed with them now.  I don’t eat a lot of sweets normally, but I ate sooo many of these cookies.  They’re so soft and light and lovely.Even better, these cookies are super easy to make.  Flour, sugar, baking powder, butter, eggs, lemon zest, lemon juice, and some of our homemade ricotta.First, with a hand mixer, I fluffed up the butter and sugar.Then, the eggs beaten in one at a time,and then 15 oz of the homemade ricotta, lemon juice, lemon zest, all mixed in.And then a final mix of sifted together flour, salt, and baking powder until I had a nice moist dough.Then rolled out into little balls onto parchment lined baking sheets, I baked these little guys in an oven at 375 degrees for 15-20 minutes.A little drizzle with a simple lemon glaze for an added sweetness, (which really should have been done on racks, but I was in a rush…)and I had some lovely, light, soft Lemon Ricotta Cookies from scratch with homemade ricotta cheese.I had to send these to work with my husband… I could not be trusted with them!

Lemon Ricotta Cookies

2015-05-01 18:42:23

Yields 44

Made from Scratch with homemade Ricotta Cheese!

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Prep Time

15 min

Cook Time

15 min

Total Time

2 hr 50 min

Prep Time

15 min

Cook Time

15 min

Total Time

2 hr 50 min

Cookies

1. 2 1/2 cups all-purpose flour
2. 1 teaspoon baking powder
3. 1 teaspoon salt
4. 1 stick unsalted butter, softened
5. 2 cups sugar
6. 2 eggs
7. 15-ounce ricotta cheese
8. 3 tablespoons lemon juice
9. 1 lemon, zested

Glaze

1. 1 1/2 cups powdered sugar
2. 3 tablespoons lemon juice

Instructions

1. Pre-heat oven to 375 degrees.
2. In a medium bowl combine the flour, baking powder, and salt. Set aside.
3. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
4. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze

1. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

By Giada De Laurentiis

Served From Scratch https://www.servedfromscratch.com/