Ricotta Cookies

Welcome to the delightful world of Ricotta Cookies, where soft, pillowy textures meet the irresistible flavors of lemon and vanilla.

These cookies are not just your average treat; they’re a testament to the magic that happens when creamy ricotta cheese enters the equation.

Perfect for a casual afternoon snack or a special event, these cookies are bound to impress both family and friends alike.

So, roll up your sleeves and let’s get started on crafting these delicious bites of bliss!

Why This Recipe Is a Must-Try

Ricotta cookies are uniquely soft and tender, making them a standout choice for anyone who loves a delicate dessert.

The ricotta cheese not only adds moisture but also a subtly sweet flavor that’s enhanced by the addition of zesty lemon and rich vanilla.

This delightful blend of flavors ensures every bite is packed with personality.

Ideal for cookie exchanges, holiday gatherings, or simply to satisfy your sweet tooth, you’ll find yourself reaching for these cookies time and time again.

Ingredients

• 2 cups (270g) all-purpose flour
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (113g) unsalted butter, softened
• ¾ cup (170g) granulated sugar
• 8 ounces (225g) whole milk ricotta cheese
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 1 lemon, zested and juiced (1 teaspoon lemon zest and 1 tablespoon lemon juice)

How To Make Ricotta Cookies

Step 1: Preheat Your Oven

Begin by preheating your oven to 350°F (175°C).

This ensures that your cookies bake evenly and achieve that perfect golden color.

Step 2: Prepare Your Baking Sheet

Line a baking sheet with parchment paper.

This will prevent the cookies from sticking and make for easy clean-up later.

Step 3: Mix the Dry Ingredients

In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt.

This step is crucial for ensuring that the leavening agent is evenly distributed throughout the flour.

Step 4: Cream the Butter and Sugar

In a separate large bowl, use a hand mixer or stand mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy—about 2-3 minutes.

This step incorporates air, giving your cookies a wonderful texture.

Step 5: Incorporate the Ricotta and Egg

To the butter-sugar mixture, add the ricotta cheese, room-temperature egg, vanilla extract, lemon zest, and lemon juice.

Mix until well combined, scraping down the sides as needed to ensure everything is incorporated smoothly.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Be careful not to overmix, as this can lead to tougher cookies.

Step 7: Scoop the Dough

Use a cookie scoop or spoon to drop generous tablespoons of dough onto your prepared baking sheet, leaving space between each cookie as they will spread slightly while baking.

Step 8: Bake the Cookies

Bake in your preheated oven for 12-15 minutes or until the edges are lightly golden.

The centers may appear slightly underbaked, which is perfect since they will continue to cook on the baking sheet after being removed from the oven.

Step 9: Cool and Enjoy

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy them warm or store for later!

Expert Tips

• For extra flavor, consider adding a pinch of nutmeg or cinnamon to the dry ingredients.
• Always use room temperature ingredients, as they blend together better and produce a more uniform dough.
• If you prefer a sweeter cookie, feel free to increase the sugar by a couple of tablespoons.
• Make sure your baking soda is fresh for optimal rise and texture.

Variations and Customizations

• Add chocolate chips or dried fruits such as cranberries or apricots for a delightful twist.
• Try substituting almond extract for vanilla for a nutty flavor.
• For an even fresher cookie, substitute the lemon with orange zest and juice.
• Top with a light glaze made of powdered sugar and lemon juice for a sweet finish!

How to Store Leftovers

Once your ricotta cookies are cooled, you can store them in an airtight container at room temperature for up to 5 days.

If you prefer them to last longer, consider freezing them.

Place the cookies in a single layer in a freezer-safe container, separating layers with parchment paper.

They can be frozen for up to 3 months.

To enjoy, simply thaw at room temperature or warm briefly in the microwave.

FAQ

Can I use part-skim ricotta instead of whole milk ricotta?

Yes, part-skim ricotta will work, but the cookies might be slightly less rich and may not be quite as moist.

What can I use if I don’t have unsalted butter?

You can use salted butter instead; just reduce the added salt in the recipe to a pinch to account for the extra salt already in the butter.

Can I make these cookies gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free all-purpose baking blend.

Just ensure that it contains xanthan gum or add a small amount to the mix.

How can I make these cookies more lemony?

If you want a stronger lemon flavor, you can add more lemon zest (up to 2 teaspoons) or increase the lemon juice by an additional tablespoon!

Conclusion

Making ricotta cookies is incredibly rewarding.

The soft texture and lovely lemony flavor bring a bright note to any occasion.

Whether you enjoy them straight from the oven or share them with loved ones, these cookies are sure to become a favorite in your repertoire.

So, grab your ingredients and get baking! Your taste buds will thank you.