If you’re a fan of light, fluffy, and lemony desserts, these Lemon Ricotta Cookies are a must-try. They’re soft, cake-like cookies with a bright citrus flavor that’s perfectly balanced by the creamy richness of ricotta. To top it off, they’re coated in a sweet yet tart lemon icing that adds an extra punch of flavor. These cookies are ideal for spring gatherings, summer picnics, or whenever you need a refreshing treat.
Let’s jump right into the recipe!
Ingredients:
For the Cookies:
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups ricotta cheese (whole milk or part-skim)
- Grated rind of one lemon
- 3 tablespoons fresh lemon juice
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Icing:
- 1 1/2 cups powdered sugar
- Grated rind of one lemon
- 2 tablespoons fresh lemon juice
- 1 tablespoon water
Directions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside for later.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, using a stand mixer or hand mixer, beat the softened butter and sugar together on medium speed until the mixture is light and creamy (about 2-3 minutes).
Step 4: Add the Eggs
Add the eggs, one at a time, mixing well after each addition. This ensures the eggs are fully incorporated into the butter-sugar mixture, giving the cookies their fluffy texture.
Step 5: Mix in Wet Ingredients
Next, add the ricotta cheese, grated lemon rind, and fresh lemon juice to the mixture. Beat until everything is combined and smooth.
Step 6: Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the wet ingredients, mixing on low speed until the dough comes together. The dough will be soft and slightly sticky, which is perfect for creating the cake-like texture of these cookies.
Step 7: Bake the Cookies
Drop tablespoonfuls of the cookie dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 15-18 minutes, or until the edges are slightly golden and the tops are set. The cookies should be soft to the touch but not doughy in the center.
Step 8: Cool the Cookies
Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a cooling rack to cool completely.
Step 9: Make the Lemon Icing
While the cookies are cooling, prepare the lemon icing. In a small bowl, whisk together the powdered sugar, grated lemon rind, lemon juice, and water until smooth. The icing should be slightly thick but easy to dip or drizzle.
Step 10: Dip the Cookies
Once the cookies are completely cool, dip the tops of each cookie into the icing. Let the excess icing drip off, then place the cookies back on the cooling rack or a piece of parchment paper. Let the icing set for about 15-20 minutes before serving.
Serving and Storage Tips:
- Serving: These cookies are perfect as a light dessert or snack. They pair wonderfully with a cup of tea or coffee and are a lovely addition to any dessert spread.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them to keep them fresh for up to 5 days. Just allow them to come to room temperature before serving.
- Freezing: You can freeze the unfrosted cookies for up to 2 months. Freeze them in a single layer, then transfer them to a freezer bag. Thaw them at room temperature before adding the icing.
Helpful Notes:
- Ricotta: Whole milk ricotta will give the cookies a richer texture, but part-skim ricotta works well too. Make sure to drain the ricotta if it’s watery, as excess moisture can affect the texture of the dough.
- Lemon Icing: If you prefer a thicker glaze, you can reduce the amount of water in the icing. For a stronger lemon flavor, feel free to add a bit more lemon juice or zest.
- Avoid Overmixing: When adding the flour mixture to the wet ingredients, be careful not to overmix the dough, as this can make the cookies tough.
Tips from Well-Known Chefs:
- Giada De Laurentiis suggests adding a pinch of sea salt to the icing for a slight contrast to the sweetness, which can enhance the lemon flavor.
- Ina Garten recommends using a microplane to finely zest the lemon, ensuring you get just the bright yellow part of the peel without the bitter white pith.
- Mary Berry advises letting the cookies cool completely before icing to avoid the icing melting and becoming too runny.
Frequently Asked Questions (FAQs):
1. Can I use bottled lemon juice instead of fresh lemon juice?
While fresh lemon juice provides the best flavor, you can use bottled lemon juice in a pinch. However, fresh lemon juice adds a brighter, more authentic lemon flavor.
2. What can I substitute for ricotta?
If you don’t have ricotta, you can substitute with cream cheese or Greek yogurt, but the texture and flavor may vary slightly.
3. How do I prevent the cookies from spreading too much?
Chilling the dough for 30 minutes before baking can help prevent the cookies from spreading too much. You can also slightly reduce the butter to achieve a more structured cookie.
4. Can I freeze the dough?
Yes, you can freeze the cookie dough. Scoop the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. When ready to bake, add an extra minute or two to the baking time.
5. How do I make the icing thicker?
For a thicker icing, reduce the amount of water or lemon juice in the recipe. You can also add more powdered sugar until you reach your desired consistency.
6. Can I use other citrus fruits for this recipe?
Absolutely! You can substitute lemon with orange, lime, or even grapefruit for a fun twist on the classic flavor.
7. Why are my cookies too dense?
Overmixing the dough or using cold butter can lead to dense cookies. Make sure your butter is softened to room temperature and mix just until the ingredients are combined.
8. What can I add to the cookie dough for extra texture?
You can add white chocolate chips, poppy seeds, or even crushed nuts to the dough for a bit of extra texture and flavor.
9. How do I know when the cookies are done?
The cookies are done when the edges are slightly golden, and the tops are set but still soft to the touch. They will continue to firm up as they cool.
10. Can I make these cookies gluten-free?
Yes, you can use a 1:1 gluten-free flour substitute in place of the all-purpose flour. Just ensure the other ingredients are gluten-free as well.
These Lemon Ricotta Cookies are soft, zesty, and irresistible! With their light, cake-like texture and bright lemon flavor, they’re sure to become a favorite. Whether you’re serving them for a special occasion or simply to satisfy your sweet tooth, these cookies offer a refreshing, citrusy twist on classic cookies. Enjoy!
