Description
These soft and zesty Lemon Ricotta Cookies feature a tender crumb thanks to creamy ricotta cheese and a burst of fresh lemon flavor. Topped with a simple lemon glaze and optional sprinkles, they make the perfect light dessert or sweet snack.
Ingredients
Units
Scale
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For the Cookies
- 1 cup + 2 tablespoons all purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons butter
- 3 tablespoons ricotta cheese
- 6 tablespoons sugar
- 1 tablespoon lemon juice
- 1/2 lemon, zested
- 1/2 teaspoon vanilla extract or almond extract
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For the Glaze
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon sprinkles (optional)
Instructions
- Mix dry ingredients: In a small bowl, combine the flour, cornstarch, baking soda, and salt. Mix well to ensure even distribution of the leavening and cornstarch throughout the flour.
- Cream wet ingredients: In a separate, larger bowl, add the butter, ricotta cheese, and sugar. Cream together until smooth and fluffy using a hand mixer or a whisk. Add the lemon juice, lemon zest, and vanilla or almond extract, and mix again to combine.
- Combine wet and dry ingredients: Gently fold the dry ingredients into the wet mixture using a spatula. Mix until just combined, being careful not to overmix.
- Chill the dough: Cover the mixing bowl and place it in the freezer for 20 minutes. This will help the dough firm up, making it easier to shape and preventing the cookies from spreading too much during baking.
- Preheat oven and prepare baking sheet: Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Shape cookies: Remove the chilled dough from the freezer. Shape into 12 small balls, and arrange them evenly on the prepared baking sheet, leaving some space between each cookie.
- Bake the cookies: Bake for 12-14 minutes, or until the edges just start to firm up and the cookies are lightly golden. Remove from the oven and let the cookies cool on the sheet completely to firm up.
- Make the glaze: While the cookies cool, whisk together the powdered sugar and lemon juice in a small bowl until smooth and pourable.
- Glaze and decorate: Once the cookies are fully cooled, drizzle or spoon the lemon glaze over the tops. If desired, add sprinkles while the glaze is still wet for a festive touch.
Notes
- Leftover cookies keep well at room temperature, covered, for up to one week.
- For longer storage, refrigerate for up to two weeks.
- Freeze baked cookies in a ziplock bag for up to 6 months.
- Ensure cookies are fully cooled before glazing for best results.
- You can use either vanilla or almond extract according to your flavor preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 7g
- Sodium: 59mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.3g
- Protein: 1.3g
- Cholesterol: 14mg
