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Lemon Ricotta Cookies

These soft, almost cake-like lemon ricotta cookies are perfect for dunking in your cup of coffee or tea. My husband loves these as they are not overly sweet.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine American
Servings 18 people
Calories 3236.2 kcal

Equipment

  • 1 Electric Mixer Stand or hand-held
  • 1 Large Mixing Bowl
  • 2 Baking Sheets
  • 1 Parchment Paper (for lining)
  • 1 Small Cookie Scoop 1 1/2-tablespoon capacity

Ingredients
  

Main

  • ⅔ cup whole-milk ricotta cheese
  • ⅔ cup white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 lemon zested
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons powdered sugar

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Beat ricotta, sugar, egg, vanilla, and lemon zest in a large bowl with an electric mixer. Gradually beat in flour and baking powder; mix until well combined.
  • Use a small 1 1/2-tablespoon cookie scoop to scoop up dough and form into a ball with floured hands. Roll the ball of dough into a rope, approximately 7 inches long, on a very lightly floured surface. Shape the rope into a ribbon and place on a baking sheet. Repeat with the remaining dough, arranging 9 cookies per baking sheet. Sprinkle cookies with powdered sugar.
  • Bake in the preheated oven until lightly browned, 15 to 16 minutes. Transfer cookies to wire racks and cool completely.

Notes

For optimal flavor, ensure your lemon zest is fresh and fragrant; consider using Meyer lemons for a sweeter, more aromatic profile. The 'cake-like' texture relies on gentle mixing after adding flour; overworking the dough will develop gluten, leading to tougher cookies. When shaping, use minimal flour on your hands and surface to prevent drying out the dough. The distinct 'ribbon' shape is part of their charm, so aim for uniformity for even baking and presentation. Do not overbake; these cookies should be just set and lightly browned around the edges to retain their characteristic softness. A simple lemon-powdered sugar glaze can be drizzled on cooled cookies for an extra citrusy punch and elegant finish.