I love to bake and I'm always looking for new recipes. This past weekend, I wanted to make dessert for Easter dinner and since there would be plenty of chocolate around, I decided to look for something a little lighter. I found a wonderful recipe for Lemon Ricotta Cookies. They were easy to make and the result was a pretty little glazed cookie that was a perfect addition to the Easter menu. They were delicious too, so I thought I would share them with you.
The recipe calls for lemon zest and lemon juice. Use a Microplane grater/zester and a citrus juicer to make it easier.
The lemon zest not only looks pretty scattered throughout the cookie, it tastes fresh too.
I used a 1 3/4" cookie scoop to transfer the dough onto baking sheets.
These cookies bake nicely into perfect mounds that are easy to glaze. You need to watch them closely while they are baking. I noticed the bottoms brown quickly and because the dough is light, they might not appear to be done on top but probably are. Test them by tapping the tops of the cookie and if it bounces back they are done.
Lemon zest is also added to the glaze that tops the Ricotta Cookies.
You can use lemon juice or water to make the glaze. I used water because I didn't want a strong lemon flavor with this cookie. If you like a more intense lemon flavor just substitute equal amounts of lemon juice for the water.
The glaze should be thin. Place the cookies on a rack and spoon a couple teaspoons of glaze on top of each one. Let it drip down the sides.
Let the cookies sit for an hour or two before serving so the glaze can dry.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1 (15-ounce) container whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon, zested
- 1 1/2 cups Confectioner's sugar
- 3 tablespoons water or lemon juice
- 1 lemon, zested
- Preheat the oven to 375 degrees. Line baking sheets with parchment.
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs, 1 at a time, beating until incorporated.
- Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.
- Stir in the dry ingredients.
- Spoon the dough (or use a cookie scoop) onto the baking sheets.
- Bake for 12- 15 minutes, until slightly golden at the edges or tops bounce back when touched.
- Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
- Combine all ingredients together in a small bowl until smooth.
- Spoon glaze onto the top of each cookie, spreading it lightly. Let excess drip down.
- Let the glaze harden for an hour or two before stacking or packaging.
This is a great cookie recipe with room for experimenting. The next time I make them I might use orange zest and try a chocolate glaze. I'll let you know how they turn out!