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- Ricotta cheese: This creamy cheese adds moisture and a soft texture. - Unsalted butter: Use softened butter for a smooth mix and rich flavor. - Granulated sugar: This sweetens the cookies and helps them rise. - Egg: One large egg binds the ingredients and adds richness. - All-purpose flour: This is the base that gives structure to the cookies. - Baking powder: This helps the cookies rise and become fluffy. - Baking soda: It adds lift and helps balance acidity from the lemon. - Salt: A pinch enhances the flavors and balances sweetness. - Lemon zest: The zest packs a punch of bright lemon flavor. - Lemon juice: Fresh juice adds tang and moisture to the dough. - Vanilla extract: It rounds out the flavors, adding warmth and depth. These ingredients come together to create a soft and tangy treat. For the full recipe, check out the Full Recipe section. Start by preheating your oven to 350°F (175°C). This temperature is key for baking soft cookies. While the oven warms up, grab two baking sheets. Line them with parchment paper. This step makes cookie removal easy and keeps your sheets clean. In a large mixing bowl, add the softened butter and granulated sugar. Use an electric mixer on medium speed. Cream these together until the mix is light and fluffy. This should take about 3 to 5 minutes. A well-creamed mixture helps make the cookies soft. In another bowl, whisk together flour, baking powder, baking soda, salt, lemon zest, and lemon juice. Mix until evenly combined. Then, slowly add this dry mix to the wet mix in three batches. Use a spatula or wooden spoon to fold gently. This technique keeps your cookies light. Avoid overmixing, as it can make your cookies dense. For more detailed instructions, check out the Full Recipe. To get the right texture, watch for the edges. They should turn light golden brown. The centers may look soft. This means they are likely perfect. If you bake them too long, they will become hard. You want a soft, chewy cookie. To keep your cookies soft, store them in an airtight container. You can also add a slice of bread inside. This helps keep the cookies moist. Avoid stacking them too high, or they may stick together. Enjoy them within a week for the best taste. For a pretty finish, dust the cookies with powdered sugar. You can also add a lemon slice or zest on top. This adds color and flavor. Arrange them on a nice plate for serving. They look great at parties or gatherings. For the full recipe, check out the details above. {{image_4}} You can easily switch up the flavor of your Lemon Ricotta Cookies! Adding chocolate chips or nuts can give your cookies a new twist. Chocolate chips add sweetness and richness that pairs well with the tangy lemon. Nuts, like walnuts or almonds, add a nice crunch and depth of flavor. You can mix in about 1 cup of your chosen add-in right before baking. Just be sure not to overmix the dough. If you want to make these cookies a bit healthier, you can lower the sugar. Try cutting the sugar by a third or using a sugar substitute. You can also use whole grain flour instead of all-purpose flour. This adds fiber and nutrients while still keeping the cookies soft. The cookies may be a bit denser, but they will still taste great. For those who need a gluten-free option, you can use gluten-free flour blends. Look for a blend that includes xanthan gum, as it helps mimic the texture of regular flour. Substitute the all-purpose flour in the recipe with the gluten-free blend in the same amount. The cookies will still be soft and delicious while being safe for gluten-sensitive eaters. Feel free to explore these variations to make Lemon Ricotta Cookies your own! For the complete recipe, check out the Full Recipe. To keep your leftover Lemon Ricotta Cookies fresh, use an airtight container. This will help maintain their soft, chewy texture. If you prefer, you can also refrigerate them. Just make sure to wrap them well in plastic wrap or foil before placing them in the container. If you want to save some cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them on a baking sheet in a single layer. Freeze them for about an hour. Once frozen, transfer the cookies to a freezer-safe bag or container. When you're ready to enjoy them, thaw them at room temperature for about 30 minutes. These cookies can stay fresh for up to one week when stored properly. If frozen, they can last for about three months. Just remember, the longer they sit, the less fresh they may taste. Enjoy them at their best! Yes, you can use other cheeses. Cream cheese or cottage cheese can work well. However, ricotta gives the cookies a soft texture. If you use cream cheese, expect a richer taste. Cottage cheese will add a lighter feel but may need extra mixing to get smooth. Always choose a cheese that is creamy to maintain the right consistency in your cookies. For a smooth glaze, let the cookies cool first. After that, use a spoon or a small whisk to drizzle the glaze over each cookie. You can also dip the tops into the glaze for full coverage. Make sure the glaze is not too thick; add more lemon juice or powdered sugar to adjust it. This way, you will get a nice, even coat that looks great and tastes delicious. You can make the cookie dough ahead of time. Just refrigerate it for up to three days. When ready to bake, scoop the dough onto a baking sheet and bake as usual. Alternatively, you can bake the cookies and store them in an airtight container for up to a week. This way, you always have a fresh treat on hand. Yes, you can use other fruits like orange or lime. Orange juice and zest will give a sweeter flavor. Lime adds a sharper taste, which can be refreshing. Just keep the same amounts of zest and juice to keep the balance right. This way, you can enjoy different flavors while still making tasty cookies. Lemon ricotta cookies are simple and fun to make. We covered key ingredients, like ricotta and lemon zest. I shared step-by-step instructions for perfect cookies every time, plus tips for taste and texture. You can also try exciting variations and learn about storage for freshness. Remember, these cookies offer a treat you can customize or enjoy as is. Dive in and bake! You’ll love the results.

Lemon Ricotta Cookies

If you're a fan of soft and tangy desserts, Lemon Ricotta Cookies are a must-try! This easy recipe combines creamy ricotta with zesty lemon for a deliciously airy treat. Discover simple steps for perfect baking, fun variations to customize your cookies, and tips for keeping them fresh. Get ready to impress everyone with this delightful flavor! Click to explore the full recipe and start baking today!
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Ingredients
  

1 cup ricotta cheese

1/2 cup unsalted butter, softened to room temperature

1 cup granulated sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Zest from 2 lemons

Juice from 1 lemon

1/2 cup powdered sugar (for glaze)

1 tablespoon lemon juice (for glaze)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). While it warms up, line two baking sheets with parchment paper to ensure easy cookie removal and cleanup.

    Cream the Butter and Sugar: In a large mixing bowl, combine the softened butter and granulated sugar. Use an electric mixer on medium speed to cream together these ingredients until the mixture is light, fluffy, and pale in color, which should take about 3-5 minutes.

      Incorporate Ricotta and Egg: Add the ricotta cheese, the large egg, and the vanilla extract to the creamed mixture. Mix on low speed until fully blended and smooth, scraping down the sides of the bowl as needed.

        Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, lemon zest, and lemon juice until evenly mixed. This will help distribute the leavening agents throughout the flour.

          Mix Everything Together: Gradually add the dry mixture to the wet mixture in three batches. Gently fold the ingredients together with a spatula or wooden spoon until just combined. Be careful not to overmix, as this could lead to denser cookies.

            Scoop the Cookies: Using a cookie scoop or a tablespoon, drop mounds of dough onto the prepared baking sheets. Space each cookie about 2 inches apart to allow for spreading while baking.

              Bake: Place the baking sheets in the preheated oven and bake for 12-15 minutes. The edges should turn a light golden brown while the centers may still look slightly underbaked. They will continue to firm up as they cool.

                Prepare the Glaze: While the cookies are baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and 1 tablespoon of lemon juice until smooth and free of lumps. Adjust the consistency with more lemon juice or powdered sugar if needed.

                  Glaze the Cookies: After baking, allow the cookies to cool for about 5 minutes on the baking sheet. Transfer them to a wire rack for further cooling. Once cooled, drizzle or gently spread the lemon glaze over each cookie, allowing it to soak in slightly.

                    Cool and Serve: Allow the glaze to set for about 15 minutes before serving. These delightful Lemon Zing Ricotta Cookies are best enjoyed fresh but can be stored in an airtight container at room temperature.

                      Prep Time: 15 mins | Total Time: 45 mins | Servings: Approximately 24 cookies

                        - Presentation Tips: For an extra touch, dust the cookies with a bit of additional powdered sugar and garnish with lemon slices or zest curls before serving. These cookies make a beautiful addition to a dessert table or tea party!