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LEMON RICOTTA COOKIES
These Lemon Ricotta Cookies are light and fluffy with almost a cake-like texture. They are perfect for snacks or a great addition to a brunch menu.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
cooling time
10
minutes
mins
Total Time
40
minutes
mins
Course:
Brunch, Dessert
Cuisine:
American
Keyword:
cookies, lemons
Servings:
48
cookies
Author:
Debbie
Ingredients
1
stick
butter (1/2 cup)
soft
2
cups
sugar
1
lemon
zest of
15
ounces
ricotta cheese
3
tablespoons
lemon juice
2
eggs
2 1/2
cups
all purpose flour
1
teaspoon
baking powder
1
teaspoon
salt
Instructions
In a stand mixer using the paddle attachment, cream together the butter and sugar.
Add the lemon zest and eggs. Mix well.
Mix in the ricotta cheese and lemon juice.
Add the flour, baking powder, and salt. Continue to mix until well combined, approximately one minute.
Drop by tablespoons, two inches apart, onto a large baking sheet that has been lined with parchment paper.
Bake in a preheated 350-degree oven for 12-15 minutes until the bottoms are becoming light, golden brown.
Remove from the oven and place on wire baking racks to cool.
Dust with powdered sugar and enjoy!
Notes
ALTERNATE TOPPING: Mix 1 cup powdered sugar with 4-5 teaspoons fresh lemon juice, mix well, and drizzle over the top of the cookies.