Easy Ina Garten Lemon Ricotta Cookies Recipe for Zesty Sweetness

Lemon ricotta cookies dance with bright, sunny flavors that transform ordinary dessert moments into culinary celebrations.

Soft and pillowy, these delicate treats balance tangy citrus notes with rich, creamy cheese undertones.

Sweet Italian-inspired confections carry a delightful lightness that melts instantly on your tongue.

Each cookie promises a gentle burst of refreshing zest balanced by smooth, velvety cheese.

Delicate and elegant, these little rounds capture the essence of Mediterranean-style baking with remarkable simplicity.

Perfectly balanced between sweet and tart, they represent a sophisticated approach to traditional cookie crafting.

Charming and irresistible, these delectable morsels invite you to savor every delicate bite: prepare to fall in love.

Delight in the Zesty Freshness of Ina Garten Lemon Ricotta Cookies

• Burst of Citrus Delight: These cookies pack a zesty punch with vibrant lemon zest and juice, creating a bright, refreshing flavor that dances on your taste buds.
• Heavenly Soft Texture Sensation: The ricotta cheese transforms these cookies into incredibly tender, melt-in-your-mouth treats with a luxuriously smooth and delicate crumb that feels like a cloud.
• Quick and Easy Weekend Baking Bliss: This simple recipe comes together in just 35 minutes, making it perfect for spontaneous baking sessions or when you want a delicious dessert without spending hours in the kitchen.
• Crowd-Pleasing Party Treat: The elegant lemon glaze and soft cookie base make these perfect for brunch gatherings, afternoon tea, or as a sweet gift that will impress family and friends with minimal effort.

Essential Ingredients for Ina Garten Lemon Ricotta Cookies

• All-Purpose Flour: Soft and fine flour for the cookie base, choose unbleached for better texture.
• Baking Powder: Helps cookies rise and become light, fresh is key for maximum lift.
• Salt: Enhances overall flavor and balances sweetness of the cookie.

• Sugar, Lemon Zest: Bright, fragrant combination that creates a lemony base for the cookie.
• Butter: Provides rich, creamy texture and helps cookies brown beautifully.
• Eggs: Binds ingredients together and adds structure to the cookie.
• Ricotta Cheese: Creates a soft, tender cookie with a subtle tangy richness.
• Lemon Juice: Adds bright, citrusy flavor throughout the cookie.

• Powdered Sugar, Lemon Juice, Lemon Zest: Smooth, tangy glaze that adds a bright, sweet finish to the cookies.

A Complete Guide to Ina Garten Lemon Ricotta Cookies

Step 1: Prepare Baking Station

Warm up your oven to 375°F. Cover baking sheets with parchment paper for smooth cookie release.

Step 2: Create Aromatic Sugar Base

• Granulated sugar
• Fresh lemon zest

Massage ingredients together until fragrant and lemony.

Step 3: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Pinch of salt

Step 4: Cream Butter and Sugar

• Softened butter
• Lemon-sugar mixture

Blend for 3 minutes until light and fluffy.

Step 5: Add Wet Ingredients

• Eggs (1 at a time)
• Ricotta cheese
• Fresh lemon juice

Blend until smooth and creamy.

Step 6: Form Cookie Dough

Gently fold dry ingredients into wet mixture. Stir until just combined.

Step 7: Shape and Bake Cookies

Drop -sized dollops onto prepared baking sheets. Bake 13-15 minutes until edges turn golden.

Step 8: Cool Cookies

Let cookies rest on baking sheets for 20 minutes to stabilize.

Step 9: Create Zesty Glaze

• Powdered sugar
• Lemon juice
• Lemon zest

Mix until silky smooth.

Step 10: Finish with Glaze

Dip cookie tops into glaze. Place on wire rack to set.

Expert Hints for Ina Garten Lemon Ricotta Cookies

• Freeze for Future Feasting: Stash unbaked dough balls in the freezer for up to 3 months, ready to bake whenever cookie cravings strike.
• Develop Deeper Flavors: Chill cookie dough in the refrigerator for 24 hours before baking, allowing ingredients to meld and intensify.
• Surprise with Herbal Whispers: Sprinkle a tiny pinch of fresh thyme or lavender into the dough for an unexpected aromatic twist.
• Protect Delicate Layers: Keep cookies separate with wax paper when storing, preserving their tender texture and preventing unwanted sticking.
• Cool Before Glazing: Wait until cookies completely cool to apply glaze, ensuring a smooth, even coating that won't slide or thin out.

Smart Storage Ideas for Ina Garten Lemon Ricotta Cookies

• Freezer Storage: Freeze cookies in a single layer on a baking sheet first, then transfer to a freezer-safe container. This method prevents cookies from sticking together and maintains their delicate texture. Wrap tightly in plastic wrap or aluminum foil for extra protection against freezer burn.
• Refrigerator Layering: Create a cookie storage system using airtight containers with parchment paper between each layer. Ensures cookies stay fresh and intact without crushing delicate edges. Keep container sealed to prevent moisture and maintain optimal taste and texture.
• Room Temperature Option: For short-term storage, place cookies in a sealed container with a loose-fitting lid. Allows slight air circulation to prevent moisture buildup. Best used within 2-3 days for maximum freshness and flavor preservation.

Creative Variations for Ina Garten Lemon Ricotta Cookies

• Lavender Lemon Bliss: Infuse the cookie dough with dried lavender flowers for a fragrant, elegant twist. Steep lavender in the butter before mixing to add a subtle floral undertone that complements the bright lemon flavor.
• Almond Citrus Crunch: Incorporate finely chopped toasted almonds into the cookie dough for extra texture. Replace half the lemon juice with orange juice to create a more complex citrus profile. Sprinkle sliced almonds on top of the glaze for added crunch.
• Honey Ricotta Dream: Swap out some of the sugar with local honey to create a deeper, more nuanced sweetness. Add a touch of vanilla extract to the dough for warmth. Drizzle a honey-lemon glaze over the cookies instead of the traditional powdered sugar version.
• Blueberry Lemon Swirl: Fold in fresh or dried blueberries into the cookie dough for bursts of fruity flavor. Create a blueberry-infused glaze by mixing crushed blueberries with the powdered sugar and lemon juice. Garnish with fresh blueberries on top for a beautiful presentation.

Closing Reflections on Ina Garten Lemon Ricotta Cookies

Lemon ricotta cookies embody pure culinary bliss.

Ina Garten’s recipe transforms simple ingredients into magical moments of sweet-tart delight.

Zesty lemon notes dance across delicate cookie surfaces, creating an irresistible sensory experience.

Creamy ricotta provides unexpected richness that elevates these treats beyond ordinary desserts.

Home bakers can easily master this elegant recipe with minimal kitchen expertise.

Summer gatherings or quiet afternoon tea sessions become extraordinary when these sophisticated cookies grace your plate.

Passionate friends, share this delightful recipe across social networks, tag fellow baking enthusiasts, and spark delicious conversations that celebrate homemade goodness.

Ina Garten Lemon Ricotta Cookies Recipe

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4.8 from 34 reviews

• Total Time: 35 minutes
• Yield: 24 1x

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Description

Ina Garten’s lemon ricotta cookies deliver a zesty Italian-inspired treat that dances between tangy and sweet. Light, pillowy cookies drizzled with lemon glaze invite you to savor a moment of pure culinary bliss.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 (15-ounce/425 grams) container of whole milk ricotta cheese
• 2 large eggs
• 1 stick (113 grams) unsalted butter, softened

Dry Ingredients:

• 2 ½ cups (313 grams) all-purpose flour
• 2 cups (400 grams) granulated sugar
• 1 ½ cups (180 grams) powdered sugar, sifted
• 1 teaspoon baking powder
• 1 teaspoon salt

Flavor Enhancers:

• 3 tablespoons (45 milliliters) fresh lemon juice
• 3 tablespoons (45 milliliters) lemon juice
• Zest of 2 lemons
• Zest of 1 lemon

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Instructions

1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line two baking sheets with parchment paper, ensuring complete coverage to prevent sticking.
2. Create a fragrant lemon-sugar base by rubbing granulated sugar and fresh lemon zest together in a medium mixing bowl until the mixture becomes aromatic and slightly damp.
3. In a separate bowl, whisk together all-purpose flour, baking powder, and salt until thoroughly combined and free of lumps.
4. Using an electric mixer, cream softened butter with the lemon-sugar mixture until light and fluffy, approximately 3 to 4 minutes. The texture should be smooth and pale yellow.
5. Incorporate eggs one at a time, mixing completely after each addition to ensure even distribution and a uniform batter.
6. Gently fold in ricotta cheese and fresh lemon juice, stirring until the mixture becomes cohesive and slightly glossy.
7. Gradually add the dry flour mixture to the wet ingredients, stirring carefully until just combined. Avoid overmixing to maintain the cookies’ tender texture.
8. Drop rounded tablespoons (about 30 milliliters) of dough onto prepared baking sheets, spacing them approximately 2 inches (5 centimeters) apart.
9. Bake in the preheated oven for 13 to 15 minutes, or until cookie edges turn a delicate golden brown and centers appear set.
10. Allow cookies to cool directly on baking sheets for 20 minutes, which helps them firm up and prevents breaking.
11. Prepare the lemon glaze by whisking powdered sugar with fresh lemon juice and additional lemon zest until smooth and slightly translucent.
12. Once cookies are completely cooled, dip the tops into the glaze, allowing excess to drip off. Place glazed cookies on a wire rack or wax paper to set.

Notes

• Summer gatherings become extraordinary with these bright, irresistible cookies.
• Freezing extends enjoyment by preserving these delicate lemony treats for future celebrations.
• Refrigerated dough allows flexible baking schedules for spontaneous sweet moments.
• Achieving perfect texture depends on using ingredients at room temperature.
• High-quality, freshly zested lemons transform ordinary cookies into extraordinary delights.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 166 kcal
• Sugar: 10 g
• Sodium: 56 mg
• Fat: 6 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 0.5 g
• Protein: 3 g
• Cholesterol: 36 mg