Lemon Ricotta Cookies
Soft lemon ricotta cookies with a crackled powdered sugar crust and a thick lemon glaze. These Sicilian-inspired cookies are light, tender, and just a little chewy in the center—perfect with an espresso or as a not-too-sweet breakfast treat.
Equipment
- mixing bowls
- Hand mixer or stand mixer
- Small cookie scoop (about 1 Tablespoon capacity)
- Baking sheets
- parchment paper
- Wire cooling rack
Ingredients
Cookies
- 1 cup whole milk ricotta cheese
- 4 tablespoons unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg at room temperature
- Zest of 2 lemons finely grated
- 1 tablespoon fresh lemon juice
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup powdered sugar for coating the dough balls
Lemon glaze
- 1 1/2 cups powdered sugar sifted if lumpy
- 2 to 3 tablespoons fresh lemon juice
Instructions
- At least 1 hour before baking, drain the ricotta. Line a small colander with cheesecloth, paper towel, or a clean kitchen towel, add the ricotta, and set it over a bowl in the refrigerator. Let excess liquid drip off. While the ricotta drains, let the butter and egg come to room temperature.
- Add the flour, baking powder, and salt to a small bowl and stir to combine. Set aside.
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Add the softened butter and granulated sugar to a mixing bowl and beat for 1-2 minutes, until light and creamy.
- Add the egg and mix until fully combined, scraping down the sides of the bowl.
- Add the drained ricotta, lemon zest, and lemon juice, and mix again until the mixture looks smooth and creamy.
- Add the flour mixture to the bowl in two additions, mixing on low or with a spatula just until you have a soft, sticky dough. Do not overmix.
- Cover the bowl and refrigerate the dough for about 45 to 60 minutes, until it firms up and is easy to scoop.
- Add powdered sugar for rolling to a small bowl. Use a small cookie scoop (about 1 Tablespoon) or a spoon to portion the chilled dough into 1 to 1 and 1/4 inch balls. Roll each ball between your hands to smooth it, then roll it in powdered sugar so it is fully coated. Place the coated dough balls on the prepared baking sheets, leaving a little space between each cookie.
- Bake for about 11 to 13 minutes, or until the bottoms are lightly golden and the tops are set with small cracks. The cookies should still feel soft in the center. Let them cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
- To make the lemon glaze, add the powdered sugar, 2 Tablespoons of lemon juice to a small bowl. Stir until smooth and thick. Add more lemon juice, a few drops at a time, as needed, until the glaze is thick but slowly pours off a spoon in a ribbon.
- Set the cooled cookies on a wire rack over a sheet of parchment. Spoon a small amount of glaze on top of each cookie, letting it gently spread toward the edges but not completely cover the crackles.
- Let the glaze dry at room temperature until it is set and no longer tacky. The texture improves as the glaze dries; it will lose any pasty feeling and become smooth and slightly firm on top while the cookies stay soft and tender inside.
Notes
- Well-drained ricotta is the key to getting soft cookies that are not wet or gummy in the center. Aim for at least 1 hour of draining time, or longer if the ricotta looks very wet.
- The cookies should bake up with a light crackled crust from the powdered sugar and a chewy, soft middle. Avoid overbaking so they stay moist.
- The lemon glaze should be on the thicker side; let it dry completely so it loses any grainy texture and sets into a smooth, slightly firm cap.
- These cookies are lovely with coffee and are not overly sweet, so they work as a breakfast or mid-morning treat as well as dessert.
- For storage, keep the glazed cookies in an airtight container at room temperature for up to 3 days. For longer storage, bake and cool the cookies, but skip the glaze. Freeze in a single layer until firm, then transfer to a container. Thaw at room temperature and glaze just before serving.
- Use whole milk ricotta for the best flavor and texture.
- Make sure your baking powder is fresh, especially if you only bake a few times a year; old baking powder won’t give the cookies a nice puff and crackle.
- Bake on the center rack so the cookies cook evenly, and the bottoms don’t brown too quickly.
Nutrition
Serving: 1servingCalories: 139kcalCarbohydrates: 25gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 17mgSodium: 58mgPotassium: 27mgFiber: 0.3gSugar: 17gVitamin A: 115IUVitamin C: 1mgCalcium: 37mgIron: 1mg
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