What Are These Cookies Like?

• Difficulty: Making these cookies is a breeze! There’s no need for special techniques, and they bake at a lower temperature to achieve that perfect, tender texture without browning.
• Taste: Expect a light lemony flavor paired with a soft, spongy texture thanks to the ricotta cheese.
• Serving: This recipe yields about 26 delightful cookies, but feel free to double the batch for gatherings or to stock up your cookie jar!

Ingredients

• Flour: All-purpose flour forms the base for these cookies, giving them the right structure.
• Baking Powder: A hint of baking powder helps the cookies rise perfectly.
• Salt: Just a pinch to enhance the flavors.
• Butter: Unsalted butter, softened to room temperature for easy mixing.
• Ricotta Cheese: This ingredient ensures the cookies remain fluffy and light.
• Sugar: Granulated sugar adds sweetness to the dough.
• Lemon: Both lemon juice and zest work together to give these cookies a zesty punch.
• Egg: One large egg, brought to room temperature.
• Powdered Sugar: Use for dusting the cookies after they’ve cooled down.

Note: The complete recipe and instructions are at the end of the post in the recipe card.

Instructions

1. Line a baking tray: Preheat your oven to 325°F (160°C) and line a baking tray with parchment paper, setting it aside.
2. Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
3. Mix lemon zest and sugar: Combine the lemon zest with the granulated sugar, using your fingers to mix until the zest is well incorporated, which should take around one minute. Set aside.
4. Beat butter, ricotta, and sugar: In a mixing bowl, beat the softened butter on high speed for about one minute. Add in the ricotta and continue mixing for another minute. Gradually add the lemon-infused sugar and mix on high until the mixture appears pale and fluffy, about three minutes.
5. Incorporate egg and lemon juice: Add the egg and lemon juice to the mixture, beating for an additional two minutes until well blended.
6. Add dry ingredients: Carefully fold the dry ingredients into the wet mixture by hand, mixing until just combined to form a sticky dough. Cover and place in the refrigerator for about 30 minutes.
7. Prepare to bake: While the dough is chilling, preheat your oven as previously mentioned.
8. Form the cookies: After chilling, scoop the dough using a spoon or a cookie scoop and roll into balls. It helps to dampen your hands to manage the stickiness of the dough! Arrange the cookie balls on the lined baking tray, spacing them about two inches apart.
9. Bake: Bake the cookies for approximately 15 minutes, or until puffed and slightly golden. Allow them to cool on a wire rack before dusting with powdered sugar.

Recipe Tips

• Use room temperature ingredients: Ensure that your butter and eggs are at room temperature; this ensures even incorporation and baking.
• Chill your dough: Chilling the dough for 30 minutes is essential, as it helps the cookies maintain their shape while baking.
• Dampen your hands: To avoid stickiness, moisten your hands slightly before shaping the dough into balls.
• Watch your baking time: Since all ovens differ, keep a close eye on the cookies; they may take more or less time depending on your oven’s characteristics.

Substitutions

• Ricotta Cheese: If you’re out of ricotta, consider using mascarpone cheese or cream cheese for a similar texture.
• Powdered Sugar: Prefer a glaze? Whisk together half a cup of powdered sugar with one to two tablespoons of milk, then pour it over your cookies instead of dusting them.

Serving and Storage

• Serving: These cookies are perfect for any occasion – from Easter brunch to an afternoon tea gathering or simply enjoyed alongside a lovely cup of coffee.
• Storage: Keep cookies at room temperature for about three days. They last up to five days in the fridge in an airtight container. For longer storage, you can freeze them for up to two months.

Frequently Asked Questions