These vibrant Italian lemon ricotta cookies are a symphony of flavors and textures – light, fluffy, and zesty, with the warmth of vanilla and the tanginess of ricotta cheese. The perfect combination of ingredients creates a cookie that’s as refreshing as a spring breeze and just as delightful. The fresh lemon juice in both the cookies and glaze infuses a bright citrus flavor that’s sure to put a smile on your face. Whether you’re craving a sweet treat for a summer gathering or a comforting snack on a warm afternoon, these lovely cookies are sure to hit the spot.
The combination of a bright lemon flavor and a sweet glaze makes these cookies a must-have for any spring or summer baking list. And if you love them as much as we do, you might also enjoy trying our lemon stuffed cupcakes, Italian Easter cookies, or other homemade Italian cookie recipes. But be warned – the 3-ingredient pretzel bites are just as irresistible, and the apple butter thumbprint cookies will have you hooked!
Why You’ll Love These
Indulge in the delightful fusion of bright, citrusy lemon and rich, tangy ricotta cheese, which is nothing short of magical! If you’re a lover of lemon-infused desserts, be prepared to succumb to the charms of these irresistible cookies. And don’t worry if baking isn’t your forte – with just a few simple steps, even the most novice home baker can whip up a batch that will impress. Moreover, once you’ve mastered this recipe, you’ll find yourself fielding requests to recreate it year after year, making it an ideal addition to your springtime repertoire.
How to Make Lemon Cookies With Ricotta Cheese
To start, combine the butter and sugar in a mixing bowl and use an electric mixer to cream them together. Next, add the vanilla extract and egg to the mixture, followed by the ricotta cheese, lemon zest, and lemon juice. The resulting consistency should be smooth. In a separate bowl, whisk together the flour, baking powder, and salt until well combined. Then, gradually mix these dry ingredients into the wet ingredients until a sticky dough forms. To shape the dough into balls, use a cookie scoop and refrigerate them for at least an hour to allow the dough to firm up. Preheat your oven and line a baking sheet with parchment paper. Arrange the chilled dough balls on the prepared baking sheet and bake for approximately 12 minutes or until they are done. Allow the cookies to cool on a wire rack before moving on to the glaze. In a small bowl, whisk together the confectioner’s sugar and lemon juice to create the glaze. Once the cookies have cooled, drizzle the glaze over them, sprinkling a pinch of lemon zest on top if desired. Allow the glaze to harden before serving.
Substitutions and Variations
If you’re looking to make your cookie game gluten-free, simply substitute in your preferred gluten-free flour. For a refreshing twist on the recipe, try swapping out the lemon for orange or lime instead. Alternatively, if you prefer a lighter glaze, thin it out by adding more lemon juice and dipping your cookies rather than drizzling it over the top.
How to Store Lemon Ricotta Cookies
To maintain their freshness, store the cookies in an airtight container. When kept at room temperature, they should remain edible for around a week. For longer storage, consider freezing the baked cookies without the glaze. They can be safely stored in the freezer for up to two months. To rehydrate and add the glaze, simply thaw the cookies overnight in the refrigerator before glazing.
Top Tips
While chilling is crucial for this Italian lemon cookie dough, as it becomes extremely sticky when warm and can spread excessively upon baking without proper chilling. You can, however, prepare the glaze ahead of time and store it in the fridge until needed, allowing it to come to room temperature and receiving a good whisk before drizzling it over your freshly baked lemon ricotta cookies. For those who aren’t fond of glazes, feel free to simply omit it from the recipe and still enjoy a delicious outcome.
Ricotta and Lemon Cookies FAQs
To achieve the perfect cookie shape, start by refrigerating the dough balls for at least an hour. This will allow them to firm up and become workable. Next, roll each ball between your palms to create a smooth, rounded shape with defined edges. A 1-tablespoon cookie scoop can also be used to help achieve uniform sizes.For a silky-smooth glaze, it’s essential to sift the confectioner’s sugar before mixing in the lemon juice. This simple step prevents lumps from forming and ensures a flawless finish.As for scaling up the recipe, the good news is that these cookies are incredibly easy to double or triple. Simply mix the dough in a large bowl or prepare separate batches to accommodate your increased yield. Once you take a bite, you’ll understand why you might want to make more!Finally, it’s crucial to monitor the baking time carefully, as these lemon ricotta cookies require about 12 minutes to reach perfection. They’re done when the bottoms are lightly browned, but be sure not to overbake them, as the tops should remain pale.
Lemon Ricotta Cookies Recipe
Lemon Ricotta Cookies
These vibrant lemon cookies are a must-have for your spring and summer baking repertoire. With their radiant lemon flavor and sweet glaze, they’re sure to become a family favorite. In fact, this lemon ricotta cookie recipe is so impressive that it’s earned its place on my list of go-to treats.
Equipment
Instructions
To begin, line a baking sheet with parchment paper for effortless cleanup. In a large mixing bowl, combine the butter and sugar using an electric mixer on medium speed until they reach a light and fluffy consistency. Next, add the vanilla extract and egg, blending until well incorporated into the mixture. The ricotta cheese, lemon zest, and lemon juice are then added, with the speed reduced to low as you continue mixing until everything is fully combined. In a separate bowl, whisk together the flour, baking powder, and salt before adding it to the wet ingredients and mixing until they’re evenly distributed. Use a 1 Tablespoon cookie scoop to form small dough balls, taking care not to attempt to roll them at this stage as the dough will be too sticky. Place the dough balls in the refrigerator for at least an hour to chill. Preheat your oven to 350 degrees F and transfer the chilled cookie dough balls onto the prepared baking sheet. Bake for 12 minutes or until the bottoms are lightly browned and the tops are opaque. Remove the cookies from the oven and let them cool on a wire rack before glazing. To prepare the glaze, whisk together confectioners sugar and lemon juice in a small bowl. Drizzle the glaze over the cooled cookies and top with additional lemon zest if desired. Allow the glaze to set before serving.