These light and airy ricotta cookies would be the perfect addition to any cookie box this holiday season. It’s nice to be able to offer your guests a variety of sweets with different textures and flavours. These lemon ricotta cookies are almost cake-like in texture.
I have made this recipe with both ricotta and mascarpone cheese. The mascarpone variation is a little richer and denser, but both varieties are tender and moist. I will let you decide which one you like better. The lemon flavour compliments the sweet and creamy cookie very well.
Enjoy!
- 1/2 cup softened unsalted butter
- 3/4 cup granulated sugar
- 1 lemon (zest)
- 1 tsp vanilla
- 1 egg
- 1 cup ricotta cheese (or mascarpone)
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
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Preheat the oven to 350 degrees.
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In a large bowl or in the mixer, fitted with the paddle attachment, mix the butter, sugar and lemon zest until light and fluffy.
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Add the vanilla, the egg and the ricotta. Mix until well incorporated.
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In another bowl, whisk together all of the dry ingredients. Add the dry ingredients to the wet ingredients and stir just until incorporated. Don't over-mix the batter.
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Form the cookies with a small ice cream scoop. Place them on a cookie sheet lined with parchment paper. Leave a couple of inches between the cookies.
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Bake for 12 to 15 minutes or until the bottoms of the cookies are golden brown.
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Whisk together 1 cup of icing sugar with 2 tbsp of fresh lemon juice. Allow the glaze to set for a couple of minutes before pouring onto the cookies. Test one cookie and adjust the glaze by adding more icing sugar or lemon juice to achieve your desired texture.
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Top with sprinkles before the glaze dries.
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