Description
Soft and tender Italian ricotta cookies with a hint of lemon.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup ricotta cheese
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg until well combined.
- Stir in the ricotta cheese, vanilla extract, and lemon zest until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust generously with powdered sugar.
Notes
- For a stronger lemon flavor, you can add a tablespoon of lemon juice to the dough.
- These cookies store well in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: Italian