Italian Lemon Ricotta Cookies
Soft, fluffy, and bursting with citrus flavor, these Italian Lemon Ricotta Cookies are a classic treat that’s perfect for any occasion.
Servings: 28 cookies
Calories: 99kcal
Ingredients
- 2 cups All-Purpose Flour
- 2 teaspoon Baking Powder
- ½ cup Unsalted Butter softened
- ⅔ cup Granulated Sugar
- 1 Large Egg
- 1 cup Whole Milk Ricotta Cheese drained
- 1 Lemon zest and juice
- 1 teaspoon Vanilla Extract
- a pinch Salt
Instructions
- Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.2 cups All-Purpose Flour, 2 teaspoon Baking Powder, a pinch Salt
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy (about 2 minutes).½ cup Unsalted Butter, ⅔ cup Granulated Sugar
- Add the egg, beating well. Mix in the ricotta cheese, lemon zest, lemon juice, and vanilla extract until smooth.1 Large Egg, 1 cup Whole Milk Ricotta Cheese, 1 Lemon, 1 teaspoon Vanilla Extract
- Gradually add the dry ingredients into the wet mixture, stirring gently until you get a soft slightly sticky dough. Do not overmix.
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
- Bake for 13–15 minutes, or until the edges are lightly golden but the tops remain pale. Remove from oven and let cool completely on a wire rack.
Video
Notes
- The cookie dough will be soft and slightly sticky. Wet your hands to help shape the balls of dough onto the baking sheet.
Nutrition
Calories: 99kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 41mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 150IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg
