Ricotta and lemon cookies cooked in a pan, one of my favorite combinations… they are treats to savor: ricotta and lemon pair perfectly. Very convenient and practical especially in the summer when on hot and muggy days you don’t want to turn on the oven, but you don’t want to miss having some delicious cookies at home.
Ricotta makes these treats very soft and the lemon aroma will fill your kitchen with a delightful fragrance.
Let’s get baking, happy recipe. Giusi.
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- Preparation time: 5 Minutes
- Portions: 25
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Ricotta and Lemon Cookies in a Pan
- 2/3 cup Granulated sugar
- 1 lemon (Grated zest)
- 1 egg
- 200 ricotta
- 1 and 3/4 cup all-purpose flour
- 2 tsp baking powder
Tools for Ricotta and Lemon Cookies in a Pan
- 1 Pan
Steps
In a bowl, work the sugar with the lemon zest, the more you work these two ingredients, the more intense the aroma will be.
Add the ricotta and egg, mix well with a fork.
Start adding the flour and the baking powder previously sifted.
The dough will be very soft.
Line a pan with parchment paper, create balls and slightly flatten them, place them in the pan.
Cover with a lid and cook for 7 minutes on each side over very low heat.
Ricotta and lemon cookies cooked in a pan are ready to be enjoyed.
See you in the next recipe, a big kiss.
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Storage
These delicious cookies keep well at room temperature in an airtight container for up to 3-4 days. Thanks to the presence of ricotta, they tend to maintain their softness, but for this reason, it’s important to consume them quickly.
