Ricotta Cookies
Ricotta cookies are soft, tender, and delightfully moist treats with a fresh lemon flavor. This easy recipe yields light, cake-like cookies perfect for any occasion.
Servings: 24 servings
Ingredients
- 2 cups all-purpose flour 270g
- 0.75 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter softened, 113g
- 0.75 cup granulated sugar 170g
- 8 ounces whole milk ricotta cheese 225g
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon zest from 1 lemon
- 1 tablespoon lemon juice freshly squeezed
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This ensures your cookies bake evenly and don’t stick.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside while you prepare the wet ingredients.
- In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 3 to 4 minutes.
- Add the ricotta cheese to the butter and sugar mixture and beat until fully combined and smooth. Then, add the egg, vanilla extract, lemon zest, and lemon juice. Mix until everything is incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix; you want the dough to be soft and slightly sticky.
- Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each cookie with the back of a spoon or your fingers to about ½ inch thickness.
- Bake the cookies for 12 to 15 minutes, or until the edges are lightly golden and the tops spring back when lightly pressed. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Equipment
- Oven
- Mixing Bowl
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Cookie Scoop
Notes
Make sure your ricotta cheese is well-drained to avoid excess moisture in the dough. Use room temperature ingredients for better mixing and texture. Do not overmix the dough once the flour is added; overmixing can lead to tougher cookies. If you prefer thicker cookies, chill the dough for 30 minutes before baking. For best flavor, zest and juice a fresh lemon just before baking. Use a cookie scoop to ensure even-sized cookies for consistent baking.