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To make these tasty Lemon Ricotta Cookies, you need a few key items: - 1 cup ricotta cheese - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - Zest of 2 lemons - Juice of 1 lemon - 1/2 cup powdered sugar (for glaze) - 1 tablespoon lemon juice (for glaze) Each of these ingredients plays a role in making the cookies soft, fluffy, and bursting with lemon flavor. The ricotta cheese adds moisture and richness, while the lemon zest brings a bright, fresh taste. You can change up the flavor of your cookies. Here are some fun ideas: - Add 1/2 cup chocolate chips for a sweet twist. - Use almond extract instead of vanilla for a nutty flavor. - Mix in dried fruits like cranberries or blueberries. Feel free to get creative and make these cookies your own! To bake these cookies, gather a few simple tools: - Mixing bowls - Whisk and spatula - Baking sheets - Parchment paper - Cookie scoop or spoon - Wire rack This equipment helps you mix, bake, and cool your cookies with ease. You’ll be ready to whip up a batch of Lemon Ricotta Cookies in no time! For the full recipe, check the earlier sections. To start, gather all your ingredients. This makes it easy to follow the steps. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a large bowl, cream together 1/2 cup of softened butter and 1 cup of granulated sugar. Mix until it feels light and fluffy. This step is key for a soft cookie. Next, add in 1 cup of ricotta cheese, 1 large egg, and 1 teaspoon of vanilla extract. Combine these well. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, the zest of 2 lemons, and the juice of 1 lemon. Now, slowly add the dry mix to the wet mix. Stir until just combined. Don’t overmix! This keeps your cookies tender. Use a cookie scoop or spoon to drop tablespoon-sized dollops of dough onto your baking sheets. Space them about 2 inches apart. Now it’s time to bake! Place your baking sheets in the oven. Bake for 12 to 15 minutes. Look for lightly golden edges. The centers might seem a bit soft. That’s fine; they will firm up as they cool. While the cookies bake, prepare the glaze. In a small bowl, mix 1/2 cup of powdered sugar with 1 tablespoon of lemon juice. Stir until it’s smooth. Once the cookies cool for about 5 minutes on the baking sheet, move them to a wire rack. Drizzle or spread the lemon glaze over the warm cookies. Allow the glaze to set for about 15 minutes. Enjoy your refreshing Lemon Zing Ricotta Cookies! For a complete guide, check the Full Recipe. To make the best Lemon Ricotta Cookies, you want a soft texture. Start with room temperature ingredients. Softened butter blends better. Also, use fresh ricotta for a light, fluffy result. Overmixing your dough can lead to tough cookies. Mix until just combined for a soft bite. One common mistake is not measuring flour correctly. Too much flour makes cookies dry. Always spoon flour into the measuring cup and level it off. Another mistake is baking at too high a temperature. Stick to 350°F (175°C) for even baking. Lastly, don’t skip the cooling time before glazing. Glazing warm cookies can make the glaze runny. Lemon zest is key to boosting flavor. Use fresh lemons and zest them right before mixing. This keeps the oils fresh and fragrant. You can add more zest if you want a stronger lemon flavor. Just a little extra can brighten your cookies even more. For a twist, consider adding orange or lime zest as well. {{image_2}} You can add chocolate chips to the basic recipe. Mix in 1 cup of semi-sweet chocolate chips before you scoop the dough. The rich chocolate pairs well with the bright lemon flavor. These cookies become a fun treat for chocolate lovers. To make gluten-free lemon ricotta cookies, swap the all-purpose flour for a gluten-free blend. Use a blend that has xanthan gum to help with texture. The cookies will still be soft and tasty, just like the original recipe. You can explore other flavors too! Try adding 1 teaspoon of almond extract for a nutty touch. If you like floral notes, add 1 tablespoon of dried lavender. Just be careful with the amounts; a little goes a long way. Both options can create a unique twist on the classic cookie. For more ideas and tips, check out the Full Recipe. To keep your Lemon Ricotta Cookies fresh, store them in an airtight container. This method helps to retain their soft texture and delightful flavor. You can stack the cookies in layers, with parchment paper in between. This prevents them from sticking together. Always let the cookies cool completely before sealing them. Freezing these cookies is easy and smart. First, bake and cool the cookies as usual. Then, place them in a single layer on a baking sheet. Freeze them for about 1-2 hours. After they are firm, transfer the cookies to a freezer bag. Remove as much air as possible before sealing. They will stay fresh for up to three months. When stored properly, Lemon Ricotta Cookies last about one week at room temperature. If you want to enjoy them warm, just pop them in the microwave for 10-15 seconds. This will bring back their soft texture. For the best taste, enjoy them fresh, but freezing is a great option for later. For the full recipe, check out the earlier sections. Lemon ricotta cookies are soft, chewy treats made with ricotta cheese. They have a bright lemon flavor and a light texture. The ricotta adds moisture, making these cookies fluffy. They are perfect for any occasion with their refreshing taste. The lemon glaze on top adds a sweet and tangy finish. You can find the full recipe to make them from scratch. You can use cottage cheese as a substitute for ricotta. Just blend it until smooth. Cream cheese is another option, but it will change the flavor. Make sure to drain excess liquid from any cheese you use. This keeps the cookies from getting too wet. Adjust the amount if needed to maintain the right texture. Check the cookies after 12 minutes of baking. The edges should be lightly golden, and the centers may look soft. They will firm up as they cool, so don’t worry if they seem underbaked. If the edges are too dark, you may need to lower your oven temperature next time. Remember, they will continue to cook on the baking sheet. You can use leftover lemon glaze on many treats. Drizzle it over pancakes or waffles for a sweet touch. It’s great on muffins or quick breads too. You can even mix it into yogurt for a zesty flavor boost. Store any extra glaze in the fridge for up to a week. Just give it a stir before using it again. You learned about making lemon ricotta cookies today. We covered key ingredients, step-by-step instructions, and useful tips. Variations let you try new flavors, while storage tips ensure freshness. These cookies are easy, fun, and delicious. With practice, you’ll bake the perfect batch every time. Enjoy the process and make them your own!

Lemon Ricotta Cookies

Indulge in the delightful flavors of lemon ricotta cookies with this easy recipe! These soft, fluffy treats are bursting with lemon zest and creamy goodness, perfect for any occasion. Follow our step-by-step guide to impress your loved ones with your baking skills. Plus, explore fun variations to customize them just right. Click through to discover how to make these irresistible lemon ricotta cookies and brighten your dessert table today!
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Ingredients
  

1 cup ricotta cheese

1/2 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Zest of 2 lemons

Juice of 1 lemon

1/2 cup powdered sugar (for glaze)

1 tablespoon lemon juice (for glaze)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

    Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

      Add Ricotta and Egg: Mix in the ricotta cheese, egg, and vanilla extract until well combined.

        Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, lemon zest, and lemon juice.

          Mix Everything Together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

            Scoop the Cookies: Using a cookie scoop or spoon, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

              Bake: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. The centers may appear slightly soft; that's okay. They will firm up as they cool.

                Prepare the Glaze: While the cookies are baking, mix the powdered sugar and lemon juice in a small bowl until smooth to create the glaze.

                  Glaze the Cookies: Once the cookies have cooled for about 5 minutes on the baking sheet, transfer them to a wire rack. Drizzle or spread the lemon glaze over the warm cookies.

                    Cool and Serve: Allow the glaze to set for about 15 minutes before serving. Enjoy your refreshing Lemon Zing Ricotta Cookies!

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