Greetings, fellow cookie enthusiasts! Today, I’m excited to take you on a culinary journey that’s so easy, even a guy like me can do it. We’re exploring the world of ricotta cookies, specifically the irresistible lemon ricotta cookie. This culinary gem, with its soft, pillowy texture and symphony of flavors, is a true testament to the simplicity and elegance that epitomizes Italian cuisine.
Before I dive into the recipe, I want to preface it with this: I’m a dad, not a chef. I’m more comfortable grilling burgers than whisking eggs and kneading dough. But even I managed to make these cookies, and let me tell you, they’re a hit with anyone I’ve shared them with.
So, if you’re looking for a recipe that’s easy to follow and won’t require you to master any fancy techniques, then these lemon ricotta cookies are the perfect choice.
A Symphony of Flavors and Textures
As you take that first bite of a freshly baked lemon ricotta cookie, a symphony of textures and flavors unfolds on your palate. The soft, pillowy dough, infused with the zest and juice of lemons, melts in your mouth, releasing a burst of zesty brightness that cuts through the sweetness of the dough. The subtle crunch of the powdered sugar adds a delightful dimension, contrasting with the cloud-like texture of the dough.
A Culinary Gem for Any Occasion
Whether you’re hosting a family gathering or simply indulging in a quiet evening treat, these lemon ricotta cookies are sure to impress.
The next time your kids are begging for a snack, or you want to impress someone with your culinary skills, give these lemon ricotta cookies a try. They’re easy to make, delicious to eat, and guaranteed to make you feel like a culinary pro.
My journey with these delightful lemon ricotta cookies began 13 years ago when I stumbled upon a YouTube video featuring the renowned chef Giada De Laurentiis. I have slightly altered the recipe a bit. But here is a link to her original video that inspired these.
Italian Lemon Ricotta Cookies
Course: DessertCuisine: ItalianDifficulty: Easy36
Cookies20
minutes14
minutes2
hours2
hours34
minutesIngredients
- Cookie Ingredients
2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter, softened
1 teaspoon lemon zest
1 cup whole milk ricotta
1 large egg
2 tablespoons lemon juice
- Lemon Glaze
1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
Directions
- Set the Stage: Get your baking pan ready by lining it with a nonstick baking mat or parchment paper. This will make it super easy to remove the cookies when they’re done baking.
- Gather the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Create the Sweet Foundation: In a large bowl, use an electric mixer to cream together the sugar, butter, and 1 teaspoon of lemon zest. I used my Bosch, but it’s just because it makes me feel fancy.
- Incorporate the Creamy Goodness: Add the ricotta, egg, and 2 tablespoons of lemon juice to the sugary mixture and mix until everything is combined.
- Marry the Dry and Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix, or your cookies will be tough like hockey pucks.
- Chill for Excellence: (optional) Cover the cookie dough and put it in the refrigerator for at least 2 hours. This makes the dough easier to handle. I have skipped this step and it’s been OK, but it is way easier to handle the chilled dough.
- Preheat the Baking Realm: Turn on your oven to 350 degrees Fahrenheit. This is like setting the temperature of your oven before you put your pizza in.
- Shape the Delectable Dough: Remove the dough from the refrigerator and use a cookie scoop to measure out about a tablespoon of batter. Roll it into a ball with your hands. This is like making little snowballs out of dough.
- Transform the Dough into Edible Gems: Put the dough balls on the prepared baking sheets, leaving about 2 inches of space between them. This gives your cookies some personal space so they don’t get too close for comfort.
- Bake with Love: Bake the cookies for 12-14 minutes, or until the edges start to turn golden brown. This is like giving your cookies a warm hug in the oven. The tops won’t change color much. At the end of the time, get a spatula and flip a couple gently to check the bottoms. They will be turning a nice golden color.
- Cool with Grace: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This gives your cookies a chance to rest after their big adventure in the oven.
- Craft the Glaze of Delight: In a small bowl, whisk together the powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of lemon zest.
- Dip the Cookies in Glaze: Hold each cooled cookie upside down and gently dip it in the glaze. This gives your cookies a little makeover with a sweet and tangy coat.
- Admire Your Culinary Creation: Once the glaze has hardened, take a moment to appreciate your culinary masterpiece. You have created something delicious and beautiful, and you should be proud of yourself.
Notes
- I prefer using fresh squeezed lemons, but bottled lemon juice will do if you don’t have fresh.
