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Soft Lemon Ricotta Cookies

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These soft lemon ricotta cookies have a pillowy texture and bright citrus flavor, making them a fresh and tender treat perfect for spring and summer.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 cup (250 g) whole milk ricotta cheese
  • 2 large eggs, room temperature
  • Zest of 2 large lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Whisk together dry ingredients: sift or whisk 2 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a large bowl. Set aside.
  3. Cream the butter and sugar: beat ¾ cup softened unsalted butter with 1 cup granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Gently fold in 1 cup whole milk ricotta cheese, being careful not to overmix; some lumps are okay.
  5. Beat in 2 large eggs, lemon zest from 2 lemons, 2 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding by hand until just combined. Do not overwork the dough.
  7. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the baking sheets, spacing about 2 inches apart.
  8. Bake for 12-14 minutes until edges are just turning golden and centers look slightly soft with a subtle spring back to the touch.
  9. Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
  10. Once cooled, dust with powdered sugar if desired.

Notes

Use room temperature ingredients for best results. Do not overmix after adding flour to keep cookies soft. If cookies spread too much, chill dough for 15 minutes before baking. Store in an airtight container with a slice of bread to keep moist overnight. For gluten-free, substitute all-purpose flour with gluten-free flour blend. Dairy-free ricotta substitutes can be used but texture may vary.

Nutrition

Keywords: lemon ricotta cookies, soft cookies, pillowy cookies, lemon dessert, easy cookie recipe, ricotta cheese cookies, spring cookies, summer treats

Find it online: https://merrymorsel.com/soft-lemon-ricotta-cookies-recipe-easy-pillowy-texture-treats/