If I’ve to select 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 full of lemon taste. The icing on high has that gentle crust high quality to it that makes every mouthful so good! These cookies are tender and tender, and this recipe is the very best! Learn on for suggestions the way 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 all my birthday desserts. Sure, I stated ‘one’ of them. The opposite one is my chocolate sugar cookies which have an non-obligatory fluffy vanilla buttercream on high. They’re nice with out the frosting, however the additional step may be very value 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 best way the glaze dries on high to kind a crisp crust that shatters whenever you chew by way of it (much like a plain glazed donut) is actually the place the magic is at.
I believe most of you make lemon ricotta cookies for vacation cookie tins, so for those who want different vacation cookies, do not miss my caramel chocolate chip cookies and my orange cardamom cookies.
Tips on how to Make Lemon Ricotta Cookies
That is such a straightforward one-bowl recipe that requires such few components, nevertheless, the dough does require a chill time! I like to relax in a single day, however you will get away with as little as two hours within the fridge. The entire notes about components are under, and sure, it’s possible you’ll double the recipe!
The Substances
- Butter. One stick of unsalted butter, softened utterly to room temperature. The quickest solution 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 giant egg; I do know the egg is lacking from the photograph above, however don’t forget this whenever you bake.
- Ricotta Cheese. One cup of ricotta cheese, which is ideal for utilizing the leftovers from making my freezer lasagna. I at all times use full-fat complete milk ricotta cheese when baking; skip the half skim ricotta for this recipe.
- Vanilla. One teaspoon of vanilla brings a delicate sweetness and balances the lemon right here.
- Lemon. We want 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 additional puffy and have dome-like high.
- 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 gentle and fluffy, at the very 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 components, and beat to mix. Place the dough within the fridge and chill at the very 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 fingers rapidly to kind a ball.
House the cookies at the very least 2 inches a component on the baking sheet, and bake for 12-13 minutes, till the underside of the cookies is flippantly 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 additional lemon zest. Let cookies dry utterly earlier than trying 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 number of additional 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 recent lemon zest on high earlier than serving.
It’s best to let these lemon ricotta cookies cool utterly earlier than trying 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 change into moist on high.
Sure, you may freeze the dough earlier than baking. It’s also possible to 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, good 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
Substances
- 1 stick (4 ounces) unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 giant 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
- Further lemon zest for garnish
Directions
- In a big bowl, add the butter and sugar. Beat with an electrical mixer on HIGH till gentle and fluffy, at the very 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 components, and beat to mix. The dough can be very moist.
- Place the dough within the fridge and chill at the very 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 fingers rapidly. (Work rapidly so the heat of your fingers doesn’t soften the dough an excessive amount of!). Every cookie is made out of 2 tablespoons of dough.
- Place the dough balls at the very 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 flippantly 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 additional lemon zest.
Notes
Make Forward Suggestions: 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 number of additional 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 recent lemon zest on high earlier than serving.
Vitamin Info:
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
