If I’ve to choose a favourite vacation cookie, I attain for a bag of lemons and put together myself for the fluffiest cookies ever. These Lemon Ricotta Cookies are tender like a muffin, not overly candy, and filled with lemon taste. The icing on prime has that mild crust high quality to it that makes every mouthful so excellent! These cookies are tender and tender, and this recipe is the best possible! Learn on for ideas learn how to make forward and retailer.
Making a cookie that requires a frosting is one thing that I normally save for particular events, like making my hazelnut cookies with the chocolate drizzle as one in every of my birthday desserts. Sure, I mentioned ‘one’ of them. The opposite one is my chocolate sugar cookies which have an elective fluffy vanilla buttercream on prime. They’re nice with out the frosting, however the further step may be very price it.
The frosting, which is extra like a skinny lemon glaze is the important thing to those lemon ricotta cookies. The cookies on their very own are just like the tops of muffins, fluffy and cake-like. The way in which the glaze dries on prime to kind a crisp crust that shatters once you chew by means of it (just like a plain glazed donut) is basically the place the magic is at.
I believe most of you make lemon ricotta cookies for vacation cookie tins, so in case you want different vacation cookies, do not miss my caramel chocolate chip cookies and my orange cardamom cookies.
Find out how to Make Lemon Ricotta Cookies
That is such a straightforward one-bowl recipe that requires such few elements, nevertheless, the dough does require a chill time! I like to sit back in a single day, however you may get away with as little as two hours within the fridge. The entire notes about elements are beneath, and sure, you might double the recipe!
The Elements
- Butter. One stick of unsalted butter, softened utterly to room temperature. The quickest method to soften butter is to open the wrapper, slice the butter into 8 chunks, after which go away at room temperature for 30-60 minutes.
- Sugar. Three-quarters of a cup of white granulated sugar.
- Egg. One massive egg; I do know the egg is lacking from the picture above, however don’t forget this once you bake.
- Ricotta Cheese. One cup of ricotta cheese, which is ideal for utilizing the leftovers from making my freezer lasagna. I all the time use full-fat entire milk ricotta cheese when baking; skip the half skim ricotta for this recipe.
- Vanilla. One teaspoon of vanilla brings a refined sweetness and balances the lemon right here.
- Lemon. We’d like the zest of two lemons for our lemon ricotta cookies. We additionally want two teaspoons of juice for the cookie dough and some tablespoons of juice for the lemon glaze.
- Flour. Common all-purpose flour that has been fluffed, gently scooped (with out compacting) and leveled off with a knife.
- Baking Powder. One teaspoon of baking powder makes these cookies further puffy and have dome-like prime.
- Baking Soda. One quarter teaspoon of baking soda.
- Powdered Sugar. One and a half cups of powdered sugar for making the crisp lemon glaze.
The Directions
In a big bowl, add the butter and sugar. Beat with an electrical mixer on HIGH till mild and fluffy, at the least 1 minute.
Subsequent, add the egg, ricotta, vanilla, lemon zest, and lemon juice and beat to mix.
Subsequent, sprinkle the flour, baking powder, baking soda, and salt evenly over the floor of the moist elements, and beat to mix. Place the dough within the fridge and chill at the least 2 hours, or in a single day. When able to bake, preheat the oven to 350, and line a big cookie sheet with a silicone mat. Roll two tablespoons of dough in your palms shortly to kind a ball.
House the cookies at the least 2 inches a component on the baking sheet, and bake for 12-13 minutes, till the underside of the cookies is frivolously golden brown. Repeat with remaining dough.
In a small bowl, whisk collectively the powdered sugar and sufficient lemon juice to make it drippy and pourable, however not overly skinny, about 1-2 tablespoons.
Dunk every cookie within the lemon glaze, and garnish with further lemon zest. Let cookies dry utterly earlier than making an attempt to stack or retailer them.
FAQ: Lemon Ricotta Cookies
You may make the cookie dough and chill within the fridge for as much as 3 days earlier than baking. You’ll be able to freeze the dough in balls for as much as 3 months, after which cook dinner instantly from frozen, including a couple of further minutes to the baking time. Don’t make the lemon glaze till the day you propose to serve the cookies, and be sure you add contemporary lemon zest on prime earlier than serving.
It’s best to let these lemon ricotta cookies cool utterly earlier than making an attempt to stack or retailer them, as a result of the glaze is moist till it units. As soon as dry, retailer these cookies at room temperature for as much as 2 days on the counter in an air-tight container. You’ll be able to refrigerate the cookies past that, however the frosting will begin to break down and the cookies will grow to be moist on prime.
Sure, you may freeze the dough earlier than baking. You can even freeze the cookie after baking, after which defrost at room temperature and glaze simply earlier than serving.
Different lemon desserts:
Yield: 24
Lemon Ricotta Cookies
Fluffy, excellent lemon ricotta cookies with lemon glaze.
Prep Time
25 minutes
Cook dinner Time
26 minutes
Further Time
2 hours
Whole Time
2 hours 51 minutes
Elements
- 1 stick (4 ounces) unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 massive egg, at room temperature
- 1 cup of of ricotta cheese, at room temperature
- 1 teaspoon vanilla
- Zest of two lemons
- 2 teaspoons lemon juice
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Lemon Glaze:
- 1 ½ cups powdered sugar
- 1-2 tablespoons of lemon juice
- Additional lemon zest for garnish
Directions
- In a big bowl, add the butter and sugar. Beat with an electrical mixer on HIGH till mild and fluffy, at the least 1 minute.
- Subsequent, add the egg, ricotta, vanilla, lemon zest, and lemon juice and beat to mix. Subsequent, sprinkle the flour, baking powder, baking soda, and salt evenly over the floor of the moist elements, and beat to mix. The dough can be very moist.
- Place the dough within the fridge and chill at the least 2 hours, or in a single day.
- When able to bake, preheat the oven to 350, and line a big cookie sheet with a silicone mat.
- Use a cookie scoop #70 (holds 1 tablespoon of dough) to take two scoops of dough. Roll the 2 scoops into one dough ball in your palms shortly. (Work shortly so the heat of your palms doesn’t soften the dough an excessive amount of!). Every cookie is constituted of 2 tablespoons of dough.
- Place the dough balls at the least 2 inches a component on the cookie sheet; I bake 1 dozen at a time. Bake for 12-13 minutes, till the underside of the cookies is frivolously golden brown.
- Let cool on the baking sheet for five minutes, after which transfer to a wire cooling rack to chill utterly.
- Repeat with remaining dough, ensuring the baking sheet is cool earlier than utilizing it once more for the following batch of cookies.
- In a small bowl, whisk collectively the powdered sugar and sufficient lemon juice to make it drippy and pourable, however not overly skinny. Dunk every cookie within the lemon glaze, and garnish with further lemon zest.
Notes
Make Forward Ideas: You may make the cookie dough and chill within the fridge for as much as 3 days earlier than baking. You’ll be able to freeze the dough in balls for as much as 3 months, after which cook dinner instantly from frozen, including a couple of further minutes to the baking time. Don’t make the lemon glaze till the day you propose to serve the cookies, and be sure you add contemporary lemon zest on prime earlier than serving.
Diet Data:
Yield:
24
Serving Measurement:
1
Quantity Per Serving:
Energy: 99Whole Fats: 2gSaturated Fats: 1gTrans Fats: 0gUnsaturated Fats: 1gLdl cholesterol: 12mgSodium: 95mgCarbohydrates: 19gFiber: 0gSugar: 13gProtein: 2g
