Lemon Ricotta Cookies
These delicious Lemon Ricotta Cookies are light and airy with a hint of lemon zing. They're perfect for a bridal shower, mother's day or spring brunch.
Servings: 24
Calories: 178kcal
Ingredients
- 2 cups Sugar
- Zest from one lemon optional
- ½ cup Butter softened
- 2 Eggs
- 15 ounces Ricotta Cheese
- 3 tablespoons Lemon Juice
- 2 ½ cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
Instructions
- Preheat oven to 350 degrees. Line a cookie or baking sheet with parchment paper or non-stick spray.
- In a large bowl, beat together the butter and sugar until creamy. Add in the lemon zest (if desired) and the eggs. Fold in the ricotta cheese and lemon juice.
- Add the flour, baking powder, and salt all at once to the bowl before mixing and then stir the entire mixture until creamy and smooth.
- Drop the dough by tablespoonfuls onto the cookie sheet, spread at least 3 inches apart.
- Bake the cookies for 12 minutes or until the glossy sheen is gone and the cookies are beginning to turn very slightly brown on the bottoms.
- Remove the cookies from the oven and let cool.
- Top with a lemon juice and powdered sugar glaze or a bit of sprinkled powdered sugar.
Nutrition
Serving: 1g | Calories: 178kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 163mg | Sugar: 17g