If you fancy a cookie that’s more cake-like in texture, then these traditional Italian lemon ricotta cookies are for you! They’re soft, light, delicious, super easy to make – and covered in an irresistibly tangy and sweet lemon glaze!
—–
**INGREDIENTS**
**Lemon Ricotta Cookies:**
488g flour
225g unsalted butter, softened
362g granulated sugar
zest of 1 lemon
1 tsp. lemon extract
425g whole milk ricotta cheese
2 eggs
3/4 tsp. salt
2 tsp. baking soda
**Lemon Icing:**
230g icing sugar
4-5 tbsp. lemon juice
3 tbsp. melted butter
—–
**Method**
`1. Preheat oven to 180C / 350F. Into a bowl, add 488g flour, 2 tsp. baking soda and ยพ tsp. salt and give it a quick mix to combine the ingredients.
2. To a mixing bowl, 225g unsalted butter (softened), 362g granulated sugar and the zest of 1 lemon. Set your lemon aside for later! Cream together your butter and sugar until itโs smooth and fluffy. Be sure to scrape down the sides (if using a mixer) to ensure everything is fully incorporated!
3. Mix in 2 eggs, one at a time, and 1 tsp. lemon extract. Mix until a cake-like batter is formed.
4. Drain any excess water from your soft ricotta cheese. Itโs okay if some liquid remains, but try to remove as much of the liquid as you can! Add your 425g soft whole milk ricotta cheese to your butter and sugar mix and stir until it just comes together.
5. Add your dry ingredients to your batter mixture. Fold by hand to bring all the ingredients together. However try not to over mix at this point; over mixing will result in a less delicate cookie!
6. Use a cookie scoop (or two spoons) to portion out your cookies onto a baking tray. Bake for 9 โ 12 minutes. Once the cookies have a light golden colour around the edges, theyโre done!
7. Once out of the oven, let them cool on the baking tray for 2-3 minutes, before moving them to a cooling rack.
8. Letโs make our lemon icing!! To a bowl, sieve 230g icing sugar and add the juice of 1 lemon (the lemon you used earlier!), as well as 3 tbsp. melted butter. Whisk together until this makes a lovely icing! If the icing is too thick, add some water. You want the ribbon off the whisk to disappear almost instantly when it drips back into the bowl of icing!
9. Now dip the tops of your cookies into the icing, swirl around to ensure the top is fully covered, and then set aside to allow the icing to firm up. The icing doesnโt harden fully due to the butter. This is also the perfect time to add any sprinkles or other decoration!
10. Serve and enjoy!!
If you have any questions regarding this recipe, please do feel free to ask here and Iโll answer them as soon as I can! These are my husbandโs new favourite cookies!! ๐ป๐ป
1 Comment
If you fancy a cookie that’s more cake-like in texture, then these traditional Italian lemon ricotta cookies are for you! They’re soft, light, delicious, super easy to make – and covered in an irresistibly tangy and sweet lemon glaze!
—–
**INGREDIENTS**
**Lemon Ricotta Cookies:**
488g flour
225g unsalted butter, softened
362g granulated sugar
zest of 1 lemon
1 tsp. lemon extract
425g whole milk ricotta cheese
2 eggs
3/4 tsp. salt
2 tsp. baking soda
**Lemon Icing:**
230g icing sugar
4-5 tbsp. lemon juice
3 tbsp. melted butter
—–
**Method**
`1. Preheat oven to 180C / 350F. Into a bowl, add 488g flour, 2 tsp. baking soda and ยพ tsp. salt and give it a quick mix to combine the ingredients.
2. To a mixing bowl, 225g unsalted butter (softened), 362g granulated sugar and the zest of 1 lemon. Set your lemon aside for later! Cream together your butter and sugar until itโs smooth and fluffy. Be sure to scrape down the sides (if using a mixer) to ensure everything is fully incorporated!
3. Mix in 2 eggs, one at a time, and 1 tsp. lemon extract. Mix until a cake-like batter is formed.
4. Drain any excess water from your soft ricotta cheese. Itโs okay if some liquid remains, but try to remove as much of the liquid as you can! Add your 425g soft whole milk ricotta cheese to your butter and sugar mix and stir until it just comes together.
5. Add your dry ingredients to your batter mixture. Fold by hand to bring all the ingredients together. However try not to over mix at this point; over mixing will result in a less delicate cookie!
6. Use a cookie scoop (or two spoons) to portion out your cookies onto a baking tray. Bake for 9 โ 12 minutes. Once the cookies have a light golden colour around the edges, theyโre done!
7. Once out of the oven, let them cool on the baking tray for 2-3 minutes, before moving them to a cooling rack.
8. Letโs make our lemon icing!! To a bowl, sieve 230g icing sugar and add the juice of 1 lemon (the lemon you used earlier!), as well as 3 tbsp. melted butter. Whisk together until this makes a lovely icing! If the icing is too thick, add some water. You want the ribbon off the whisk to disappear almost instantly when it drips back into the bowl of icing!
9. Now dip the tops of your cookies into the icing, swirl around to ensure the top is fully covered, and then set aside to allow the icing to firm up. The icing doesnโt harden fully due to the butter. This is also the perfect time to add any sprinkles or other decoration!
10. Serve and enjoy!!
If you have any questions regarding this recipe, please do feel free to ask here and Iโll answer them as soon as I can! These are my husbandโs new favourite cookies!! ๐ป๐ป
Dani, Gordon & Kiki โ Black Cat Kitchen