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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line two baking sheets with parchment paper, ensuring complete coverage to prevent sticking.
- 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.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt until thoroughly combined and free of lumps.
- 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.
- Incorporate eggs one at a time, mixing completely after each addition to ensure even distribution and a uniform batter.
- Gently fold in ricotta cheese and fresh lemon juice, stirring until the mixture becomes cohesive and slightly glossy.
- Gradually add the dry flour mixture to the wet ingredients, stirring carefully until just combined. Avoid overmixing to maintain the cookies’ tender texture.
- Drop rounded tablespoons (about 30 milliliters) of dough onto prepared baking sheets, spacing them approximately 2 inches (5 centimeters) apart.
- Bake in the preheated oven for 13 to 15 minutes, or until cookie edges turn a delicate golden brown and centers appear set.
- Allow cookies to cool directly on baking sheets for 20 minutes, which helps them firm up and prevents breaking.
- Prepare the lemon glaze by whisking powdered sugar with fresh lemon juice and additional lemon zest until smooth and slightly translucent.
- 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