These light and zesty Lemon Ricotta Cookies are the perfect treat for any occasion, but especially shine during the holidays. Their delicate crumb, subtly sweet flavor, and bright citrus notes create a cookie that’s both refreshing and satisfying. Unlike heavier, denser cookies, these melt in your mouth, leaving a lingering taste of sunshine. The creamy ricotta adds a unique richness, beautifully complementing the sharp tang of the lemon. They're surprisingly easy to make, even for novice bakers, and are incredibly versatile – enjoy them plain, dusted with powdered sugar, or dipped in melted chocolate.
Forget complicated recipes and lengthy baking times; these lemon ricotta cookies are a joy to make from start to finish. The subtle sweetness and vibrant lemon flavor make them irresistible, perfect for sharing (or not!). Ready to bake a batch of these delightful cookies? Let's dive into the simple, step-by-step instructions below.
Tools Needed
- Mixer
- Large bowls
- Wooden spoon (optional)
- Cookie scoop
- Ziploc bag
- Baking sheet
Ingredients
- All-purpose flour: 4 cups
- Baking soda: 1 teaspoon
- Baking powder: 1 teaspoon
- Salt: 1/4 teaspoon
- Unsalted butter: 2 sticks (very soft)
- Granulated sugar: 1 3/4 cups
- Vanilla extract: 2 tablespoons
- Almond extract: 1/2 teaspoon (optional)
- Large eggs: 2
- Ricotta cheese: 15 oz
- Powdered sugar: 2 cups
- Fresh lemon juice: 1/4 cup
- Sprinkles
Step-by-Step Instructions
Step 1. Prepare the Dough
- Whisk together flour, baking soda, baking powder, and salt.
- Cream together softened butter and sugar for 2 minutes until light and fluffy.
- Add vanilla and almond extracts (if using), then eggs, beating for another minute until smooth and creamy.
- Add ricotta cheese and mix well.
- Gradually add the dry ingredients in three parts, using a hand mixer for the first two, then a wooden spoon for the last part to prevent sticking.
- Cover the dough and refrigerate for at least an hour. Alternatively, scoop the dough into balls, freeze them, and bake later.
Step 2. Bake the Cookies
- Preheat oven to 350°F (175°C). Bake cookie balls for 8-10 minutes until set, but not browned.
Step 3. Make the Glaze
- Make the glaze by whisking together powdered sugar and lemon juice. (Almond glaze can be made with milk and almond extract instead).
Step 4. Glaze and Decorate
- Dip cooled cookies into the glaze and sprinkle with desired sprinkles.
Read more: Castagnaccio Recipe: Authentic Tuscan Gluten-Free Cake
Tips
- Almond extract is optional but adds a nice flavor.
- Don't overbake the cookies; they should be lightly golden on the bottom.
- These cookies freeze well, making them ideal for preparing ahead of time.
- Feel free to use any sprinkles you like!
Nutrition
- N/A
FAQs
1. Can I substitute the ricotta cheese?
While ricotta provides the best texture and flavor, you can try substituting with mascarpone or even a very thick Greek yogurt. Keep in mind the flavor and texture may differ slightly.
2. How long do these cookies stay fresh?
Stored in an airtight container at room temperature, these cookies will stay fresh for about 3-4 days. They also freeze well!
3. Can I add other ingredients to the recipe?
Absolutely! Consider adding chocolate chips, dried cranberries, or chopped nuts for extra flavor and texture.
These Italian Ricotta Cookies are a delightful addition to your holiday baking repertoire, offering a unique and delicious twist on traditional Christmas treats. Their delicate texture and bright lemon flavor make them a crowd-pleaser, guaranteed to impress your family and friends. So, gather your ingredients and start baking – these cookies are the perfect way to spread some holiday cheer!