Lemon Ricotta Cookies

Dessert, Holidays | December 23, 2015 | By

Lemon Ricotta CookiesOkay, so I think these Lemon Ricotta Cookies are the second-to-last cookie recipe that I’m going to bake for this Christmas. While it’s been a seriously tasty couple of weeks, I’m in need of a little new year’s detox after all this sugar (ha! Watch, I’ll post even more sugary treats in January). 

Anywho, these Lemon Ricotta Cookies are really soft, and I absolutely love how citrusy they are. They’re intensely lemon-flavored with none of that weird, fake lemon taste. It’s just a pure, simple cookie that’s really tart while being sweet. It’s a great balance between all the heavy chocolate and peanut butter treats that I tend to gravitate towards. 

This recipe is originally from Giada de Laurentiis and I made zero additions or subtractions, which is pretty rare these days. All in all, its a great, easy to whip up kind of cookie. Case in point, I actually made these with Bryn and we both had quite a bit of fun (cooking with kids isn’t like my absolute favorite thing to do since it’s not very relaxing).

Read on for the recipe and enjoy!

Christen in the Kitchen’s 12 Days of Christmas Cookies 

Day 1: Chocolate Chip Cookie Dough Truffles

Day 2: Press Cookies 

Day 3: Peanut Blossoms

Day 4: Ultimate Ginger Cookies

Day 5: Pumpkin Snickerdoodles  

Day 6: Buckeyes 

Lemon Ricotta Cookies
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Ingredients
  1. 2 1/2 cups all-purpose flour
  2. 1 tsp. baking powder
  3. 1 tsp. salt
  4. 1 stick unsalted butter, softened
  5. 2 cups sugar
  6. 2 eggs
  7. 15 oz. whole milk ricotta cheese
  8. 3 tbsp. lemon juice
  9. 1 lemon, zested
For the glaze
  1. 1 1/2 cups powdered sugar
  2. 3 tbsp. lemon juice
  3. 1 lemon, zested
Instructions
  1. Preheat oven to 350 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 at 350 degrees 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.
  5. For the glaze, 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 cookies sit for a few hours until the glaze has thoroughly hardened.
Christen in the Kitchen http://christeninthekitchen.com/

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    Jennifer DeFrates/Heaven Not Harvard
    January 3, 2016

    These sound very good. My favorite new cookie this year were sour cream/lemon sugar cookies and these sound similar. They were perfect sugar cookies, thick and cakey but with enough texture to be just right. I’ll have to try these once I get over all the cookies and cakes and treats still looming. I held back this year and only made about 30 dozen cookies. Sigh. I might need an intervention.
    Jennifer DeFrates/Heaven Not Harvard recently posted…My Best New Years ResolutionMy Profile

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