Description
These cookies are tender and slightly cakey, infused with the milky flavor of ricotta and a hint of lemon zest.
Ingredients
Scale
- 1 cup whole milk ricotta
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Optional mix-ins: toasted almonds, mini chocolate chips, or dried citrus peel
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter with sugar until light and pale, then beat in the ricotta until smooth.
- Add the egg, lemon zest, and vanilla, mixing until homogeneous.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Fold the dry ingredients into the wet mixture gently to avoid overmixing.
- Fold in any optional mix-ins if desired.
- Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes until the edges are lightly golden, then allow to cool completely on a wire rack.
Notes
For a gluten-free version, use a 1:1 gluten-free flour blend and adjust liquid as necessary. Measure flour accurately for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: cookies, ricotta, baking, dessert, easy recipes
