The RICOTTA AND LEMON COOKIES are soft, fragrant little cakes, perfect for breakfast or a sweet snack. Thanks to ricotta, the dough is fluffy and slightly moist, while the lemon gives a fresh, citrus note that makes them irresistible.
They are made with a few simple ingredients: flour, sugar, eggs, fresh ricotta, lemon zest and juice, butter (or oil) and a pinch of baking powder. After baking, they can be dusted with powdered sugar or glazed for an even more indulgent finish.
Perfect to enjoy with tea, coffee, or on their own, ricotta and lemon cookies charm with their delicacy and lightness.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour 30 Minutes
- Preparation time: 15 Minutes
- Portions: 17 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 157.16 (Kcal)
- Carbohydrates 25.11 (g) of which sugars 17.41 (g)
- Proteins 2.88 (g)
- Fat 5.55 (g) of which saturated 3.55 (g)of which unsaturated 1.92 (g)
- Fibers 0.25 (g)
- Sodium 38.97 (mg)
Indicative values for a portion of 42 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5 tbsp + 1 tsp tbsp butter (soft)
- 3/4 cup + 2 tbsp cup granulated sugar
- 1 cup cup cow's milk ricotta (drained)
- 1 egg
- 1 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- lemon zest
- 3/4 cup + 2 tbsp cup powdered sugar
- 1/4 cup lemon juice
- lemon zest
For the ricotta and lemon cookies you will need
- 2 Bowls
- 1 Small bowl
- Hand mixer
- 1 Sieve
- 1 Spatula
- Parchment paper
- 1 Baking sheet
Preparation: Ricotta and Lemon Cookies
First, take the butter out of the fridge and let it soften at room temperature for 30 minutes. Once soft, put it in a bowl with the sugar and, using a hand mixer, beat it until creamy.
Add the egg and vanilla extract and mix well.
Then add the ricotta (drained), the lemon juice and the zest. Combine all the ingredients.
In a bowl place the sifted flour and baking powder and a pinch of salt. Mix the dry ingredients and add them to the previous mixture. Quickly combine everything with a spatula until you obtain a smooth, homogeneous dough.
Cover with plastic wrap and let rest in the refrigerator for at least 1 hour.
After chilling, take the dough, scoop out spoonfuls and place them on a baking sheet lined with parchment paper, spaced apart as the cookies will spread during baking. Important: leave the mounds as they are and don’t flatten them, otherwise they will come out too flat.
Bake the ricotta and lemon cookies in a preheated, conventional oven at 347°F for 18 minutes.
They should look pale on top but be completely cooked on the bottom. Pay close attention while they are in the oven.
Once baked, remove the cookies from the oven, let them cool slightly and transfer them to a rack to cool completely.
In a bowl place the sifted powdered sugar and the lemon juice. Mix with a teaspoon or a whisk until you obtain a glaze thick enough to coat the cookies.
It should not be too thick or too runny. If it is, simply add more lemon juice or powdered sugar.
Dip the cookies into the glaze or alternatively use a teaspoon or a piping bag. Then sprinkle each cookie with a little lemon zest.
Once glazed, place them on a baking sheet and let the glaze set. To speed up the process, put the ricotta and lemon cookies in the refrigerator.
Storage
Store the ricotta and lemon cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
