I have been working on a new stuffed French Toast recipe (see “Rise & Shine Recipes” later this weekend) and purchased whole milk ricotta thinking that was what I was going to stuff the French Toast. Well, I changed my mind, and now had ricotta that I wanted to use….. so what to do?
Well, my sweet tooth got the better of me (Hey, it is “layering season”) and I was craving a little lemon (It’s also “cold and flu season”) and my mind turned towards cookies. Soft, pillowy, lemon ricotta cookies are what I ended up throwing together, and they were pretty fantastic; almost cake-like cookies! These would also be great to add to your holiday cookie tin if that’s what you do. A pleasant citrusy surprise along with the traditional fudge and sugar cookies!
The dough will be a little softer than a cookie dough that you are used to, but I promise it all works out in the end. Also, you may want to pick up five large lemons for this one… four for sure, five just in case. Enjoy!
Lemon Ricotta Cookies: makes approximately 2 dozen 2 bite cookies
1/2 cup (1 stick) unsalted butter, softened
2 cups sugar
2 large eggs, room temp
1-15 ounce Whole-Milk Ricotta cheese
2 1/2 cups All-Purpose Flour
1/2 teaspoon Kosher salt
1 teaspoon baking powder
1 large lemon, zested (Microplane)
3 tablespoons fresh lemon juice (I used 2 large lemons)
For The Glaze:
1 1/2 cups Powdered Sugar
2 teaspoons lemon zest
3 tablespoons fresh lemon juice
Preheat your oven to 375 degrees, and line two baking sheet pans with parchment paper or a silicone baking mat.
In a mixing bowl combine your flour, salt, and baking powder. Give it a nice stir to combine, and set aside.
Cream the butter and sugar together until light and fluffy. One at a time add the eggs and mix in thoroughly. Scrape down your bowl and add the lemon zest, ricotta cheese, and the lemon juice. Mix in until thoroughly combined.
Spooning in a little at a time and mixing until “just combined” add the dry mixture. Because these cookies are almost “cake-like” we don’t want them to be little bread bowls, so don’t over mix. Mix until all the dry has been incorporated, and be sure to scape down your bowl one more time.
Now I initially used a traditional cookie scoop to lay these out, but then decided to spoon my dough into a piping bag with a star-tip to give the cookies a little texture. Both methods looked great. You may do either method, or you may use the old school method of two spoons. I’ll let you figure that out on your own. Pipe, Scoop or Spoon onto your prepared baking sheet pans.
Place the cookie into your oven and bake 12-15 minutes, or until the edges are a light golden brown. Remember cookies have “carryover cooking” so they will seem soft when they come out but will continue cooking a little longer once out of the oven.
Allow the cookies to cool for 15 minutes then transfer to a cooling rack. You’re going to ice these on the cooling rack… if you are concerned about “drippage” onto your surfaces, stick a sheet pan or plate underneath to catch those drippings.
Once the cookies are cooled thoroughly mix the ingredients for the glaze together and spoon carefully over the top. You will need less than you assume, so start small and in the center of each cookie using your spoon to glide the glaze over the top. Add more if you think you would like more.
Let the glaze set, and enjoy! It is like a mouth full of sunshine in every bite!