Lemon Ricotta Cookies

I’ve been making a variation of Giada’s lemon ricotta cookies for years and years, but found after a few attempts that I wanted to adapt them to better suit my personal taste buds. That being said, I up the lemon ante because I love a punchy tang when I have citrus infused dessert. You can click the link above and compare our two recipes—frankly, there’s just a wee bit of a difference—but I always want to give credit where credit is due!

Cookie Ingredients:

1 stick of softened, unsalted butter

2 ½ cups granulated sugar

2 room temperature eggs

1 teaspoon vanilla

1 15 ounce container of whole milk ricotta cheese

5 tablespoons fresh lemon juice

3 lemons, zested

2 ½ cups all purpose flour

1 teaspoon baking powder

1 teaspoon salt

Icing Ingredients:

2-3 lemons, zested

1 ½ cups of powdered sugar

3 tablespoons fresh lemon juice

Directions:

Preheat the oven to 375 degrees and line your cookie sheets with parchment paper.

In a large bowl, sift together your dry ingredients and set aside.

In either a stand mixer or using a hand mixer, cream your butter and sugar.

Add in your eggs one at a time, mix until combined.

Mix in your vanilla, ricotta cheese, lemon juice and zest.

The batter will be thick and fluffy—do not over mix.

THIS IS THE MOST IMPORTANT STEP…

BAKE A TESTER COOKIE (or two) SO YOU CAN DETERMINE THE PROPER COOKING TIME FOR YOUR OVEN–every oven is different!

The base recipe that I use for these cookies suggests that you bake the cookies for 15 minutes, but I determined that my oven bakes these cookies PERFECTLY at 12.5 minutes.

You can spend 12.5 minutes figuring out the perfect cooking time for your oven and possibly have to throw out 1-2 cookies OR you can bake an entire sheet of cookies at 15 minutes and then figure out that they’re totally over cooked and BURNT. Don’t waste your batter!

I prefer to use a two ounce cookie scoop to create LEVEL dough balls…

These cookies shouldn’t spread when you bake them but I’d definitely give them a little space when placing them on the cookie sheet.

You’ll know they’re done baking with the center isn’t doughy AND the bottoms are golden brown. Leave them on their cookie sheet to rest for 20 minutes and prepare the icing.

When the cookies have cooled, place them atop a wire rack that is resting on top of a cookie sheet lined with parchment (for easy clean up), and drizzle each cookie with about a tablespoon of icing.

Store in an airtight container and ENJOY!

Products I Love to Use:

Kitchen Aid Stand Mixer

Kitchen Aid Hand Mixer

Wilton Cookie Sheets

OXO Cookie Scoops (different sizes)

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