These Lemon Ricotta Cookies are really easy to make. It literally takes 10-15 minutes to prep, spoon the dough, bake, pour a cup of hot tea and enjoy!
They are nice and crispy on the edges and a little soft on the inside. The touch of lemon zest helps keep things a little brighter.
Most lemon ricotta cookies recipes are covered with lemon sugar icing. I decided to skip the icing, but instead to add more lemon zest to keep a nice tangy flavor without additional the sugar.
If you looking for a simple but tasty cookie, then you should try these! Be careful though, you may not be able to stop eating these.
Lemon Ricotta Cookies
- 1 1/4 cups all-purpose flour, plus extra for dusting
- 1 teaspoon baking powder
- 1/3 cup unsalted butter, softened
- 1/3 cup sugar
- 1 egg
- 1 cup whole milk ricotta cheese
- 3 tablespoons lemon zest
- Granulated sugar to sprinkle before baking
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- In a medium bowl whisk the flour and baking powder. Set aside.
- In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 2 minutes. Add the egg and beat until incorporated. Add the ricotta cheese and lemon zest. Beat to combine. Stir in the dry ingredients.
- Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheet, pressing gently with your fingers. Sprinkle with granulated sugar.
- Bake for ~15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 15-20 minutes.