These ricotta and lemon cookies will win you over with their simplicity and especially their deliciousness. The taste of lemon blends perfectly with the creaminess and delicacy of ricotta, making these treats truly special. They are soft, light, and very tasty. Come with me, let’s start baking.
Enjoy the recipe, Giusy.
If you’re interested, clicking on Instagram video recipe you will find the video with all the steps.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Ricotta Cookies
- 1 cup Ricotta
- 1 lemon (Grated zest)
- 1 egg
- 1/4 cup Granulated sugar
- 1 cup All-purpose flour
- 1 teaspoon Baking powder (About 8 g)
Tools for Ricotta and Lemon Cookies
- 1 Bowl
- 2 Spoons
- 1 Fork
- 1 Baking tray
Steps for Ricotta and Lemon Cookies
Pour the ricotta into the bowl and mix with the sugar. Grate the lemon zest and add it together with the egg into the bowl and mix with the fork.
Begin adding the flour gradually and finally the baking powder. The dough will be very soft, workable only with the spoon.
With the help of two spoons, scoop the dough and place on a baking tray lined with parchment paper, creating mounds well spaced apart.
Bake at 350°F in a preheated static oven for 15 minutes. Once baked, let cool completely and enjoy.
Storage
The cookies can be perfectly stored for several days if placed inside an airtight container or in a tin box. They will maintain all their softness and lemon aroma as if freshly baked.
