Bright Italian Lemon Ricotta Cookies With Tender Centers

Same ricotta dough as the plain version but with lemon zest and juice in both the cookie and the glaze. The lemon is what keeps them from tasting heavy.

This Italian Lemon Ricotta Cookies Recipe is easy to follow and requires just a few simple ingredients. Ideal for sharing at gatherings or enjoying with a cup of tea, these cookies are sure to impress anyone who tries them.

Tender Lemon Ricotta Cookies

These cookies feature a light and tender texture thanks to the ricotta, combined with fresh lemon zest for a refreshing flavor. In about 30 minutes, you can make a batch of approximately 24 cookies that are perfect for any occasion.

Ingredients

1 cup ricotta cheese
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg
1 tablespoon lemon zest
2 tablespoons lemon juice
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Powdered sugar for dusting (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients: In a large bowl, cream together the ricotta, granulated sugar, and softened butter until smooth. Add the egg, lemon zest, and lemon juice, and mix until fully incorporated.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine Mixtures: Gradually add the dry ingredients to the ricotta mixture, mixing until just combined. Be careful not to overmix.
Scoop Cookies: Use a cookie scoop or a tablespoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake in the preheated oven for 15-18 minutes, or until the edges are lightly golden. The centers may appear soft but will firm up as they cool.

Cool and Dust: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.