Lemon Ricotta Cookies
Delightful cookies with a zesty lemon flavor and a soft, creamy texture thanks to ricotta cheese.
Ingredients
Wet Ingredients
- 1 cup Ricotta Cheese Use fresh ricotta for the best flavor.
- ½ cup Unsalted Butter, softened Make sure the butter is at room temperature.
- 1 cup Granulated Sugar For sweetness and texture.
- 1 large Egg Binding agent for the cookies.
- 2 tablespoons Lemon Juice, fresh Freshly squeezed lemon juice is recommended.
- 1 tablespoon Zest of 1 Lemon Enhances the lemon flavor.
- 1 teaspoon Vanilla Extract Adds depth of flavor.
Dry Ingredients
- 2 cups All-Purpose Flour Provides structure to the cookies.
- 1 teaspoon Baking Powder Leavening agent for the cookies.
- ¼ teaspoon Salt Enhances overall flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Incorporate the ricotta cheese, egg, lemon juice, lemon zest, and vanilla extract into the mixture; mix until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Use a cookie scoop or a tablespoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the edges are slightly golden.
- Let them cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
Notes
For best results, use fresh lemon juice and zest. Chilling the dough for 30 minutes can enhance flavor and shape. Monitor the baking time as ovens vary to retain soft texture.