Description
These soft, pillowy cookies combine creamy ricotta cheese with bright, zesty lemon for a light, refreshing treat. Perfect for a cozy afternoon tea, a summer gathering, or an easy dessert after dinner, they are quick to prepare and delightfully flavorful. Inspired by Italian baking traditions, these cookies are simple to make yet sophisticated enough to impress friends and family.
Ingredients
-
1 cup ricotta cheese, well-drained
-
1/2 cup unsalted butter, softened
-
3/4 cup granulated sugar
-
1 large egg
-
Zest of 1 lemon
-
2 tablespoons freshly squeezed lemon juice
-
1 teaspoon vanilla extract
-
1 1/2 cups all-purpose flour
-
1 teaspoon baking powder
-
1/4 teaspoon baking soda
-
1/4 teaspoon salt
-
2–3 tablespoons powdered sugar, for dusting
Instructions
-
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the ricotta cheese, egg, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
-
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually fold the dry mixture into the wet ingredients until just combined.
-
Using a tablespoon or small cookie scoop, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each cookie with the back of the spoon or your fingers.
-
Bake for 12–14 minutes, or until the edges are lightly golden and the centers are set.
-
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Once cooled, dust with powdered sugar.
-
Serve immediately or store in an airtight container for up to 3 days.
Notes
-
Drain the ricotta well to avoid overly moist dough.
-
Slightly flatten the cookies before baking for even spreading.
-
Dust with powdered sugar just before serving for a delicate finish.
-
These cookies pair well with tea, coffee, or fresh fruit.
- Prep Time: 10 minutes
- Cook Time: 12–14 minutes