{"id":82777,"date":"2023-12-18T17:30:17","date_gmt":"2023-12-18T16:30:17","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=82777"},"modified":"2023-12-18T16:33:16","modified_gmt":"2023-12-18T15:33:16","slug":"lemon-ricotta-cookies","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/lemon-ricotta-cookies\/","title":{"rendered":"Glazed Lemon Ricotta Cookies"},"content":{"rendered":"

Easy, delicious lemon ricotta cookies<\/strong> made with ricotta and fresh lemon! This is a great recipe for all lemon lovers and cookie fans. These Italian style cookies are moist and soft in the middle and topped with a delicious fresh-tasting lemon glaze. Sweet and tart, in one bite they\u2019ll have you hooked. And if you want to make them a little more festive, you can add sugar sprinkles which adds an extra a pop of colour!<\/p>\n

These lemon ricotta cookies require a few basic ingredients. The secret ingredient is using quality ricotta cheese, lemon zest and freshly squeezed lemon juice. The rest is pretty standard for most basic cookie recipes; butter, eggs, flour, sugar.<\/p>\n

Elevated with lemon and ricotta<\/h2>\n

What makes these cookies special is the light flavour and soft texture thanks to ricotta. Ricotta adds moisture and gives these cookies their typical cake-like texture. And then there is the lemon. In this recipe, both lemon zest and freshly squeezed lemon juice is used. It gives the cookies a fresh taste with a little citrusy zing, which makes them a bit sweet and tart. You can also swap it with orange zest and freshly squeezed orange juice, if you like. Most importantly, choice unwaxed organic lemons (or oranges), if possible.<\/p>\n

\"Glazed
\nLemon ricotta cookie ingredients tips & substitutions<\/h2>\n

You won’t believe how easy these lemon ricotta cookies are! For this easy cookie recipe, you need the most simple ingredients:<\/p>\n

Flour:<\/strong> I typically like to bake using spelt flour, however you could also use all-purpose white flour.<\/p>\n

Salt:<\/strong> Just a pinch help give the flavours a boost.<\/p>\n

Butter:<\/strong> Unsalted butter is ideal. However, if you only have salted butter on hand, you can simply leave out the added salt.<\/p>\n

Sugar:<\/strong> Organic beet sugar, raw cane sugar or standard white sugar is ideal for these cookies.<\/p>\n

Eggs:<\/strong> Large eggs. Pro tip, if your eggs are at room temperature they incorporate into the batter better, which results in fluffier cookies.<\/p>\n

Ricotta:<\/strong> Ricotta gives these cookie their cake-like tenderness and moistness.<\/p>\n

Lemon:<\/strong> You will need both freshly squeezed lemon juice and zest of the lemon for the optimal flavour. This could easily be traded out for orange or even lime.<\/p>\n

Powdered sugar:<\/strong> Finely ground icing sugar is what creates the perfect, melt in your mouth glaze.<\/p>\n

\"Ricotta<\/p>\n

\"Preparing<\/p>\n

How to make Italian ricotta cookies with lemon<\/h2>\n

This is a quick overview of how to make ricotta cookies with step-step pictures:<\/p>\n

STEP 1 – Mix the ingredients<\/h3>\n

You\u2019ll need two bowls. One for the dry ingredients and one for the wet ingredients. Beat the eggs, sugar and zest, add the ricotta and lemon and then gently fold in the flour mixture.<\/p>\n

STEP 2 – Rest the dough<\/h3>\n

Chilling the dough is important so that the dough doesn\u2019t spread too much when baked in the oven. We want tender, fluffy cookies.<\/p>\n

STEP 3 – Form the cookies<\/h3>\n

Use your hands to form small balls (1 tablespoon) and arrange them on a baking tray, with 5 cm space between them. Try not to handle the dough too long, warming the dough will make them spread more. If needed, you can refrigerate the cookies for 15 minutes on the tray in the fridge before baking them.<\/p>\n

STEP 4 – Bake the cookies and glaze them.<\/h3>\n

The cookies should be fully cool before glazing them so that the glaze can set. Otherwise, warm cookies with melt and liquify the sugar.<\/p>\n

Lemon ricotta cookie preparation tips<\/h2>\n

Chill the dough:<\/strong> this is a crucial step to ensure that the cookies do not overspread. Be sure to chill it in the refrigerator for at least 1 hour before baking. If you don\u2019t, the dough will spread too much and you will have flat, pancake-like cookies.<\/p>\n

Cookie size matters:<\/strong> carefully measure out 1 tablespoon of cookie dough per cookie. This is easiest done by using a 1 tablespoon measuring spoon, as measuring with a heaping full soup spoon will yield too much dough. Anything larger than will result in flatter cookies.<\/p>\n

\"Glazed<\/p>\n

Looking for more lemon cookie recipe ideas?<\/h2>\n

Try one of these favourite cookies:<\/p>\n