![To make these delightful cookies, you need a few key ingredients: - 1 cup ricotta cheese - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg - 2 teaspoons fresh lemon zest - 2 tablespoons fresh lemon juice - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt - Powdered sugar for dusting These ingredients create a soft and tasty cookie that bursts with lemon flavor. For this recipe, you will need: - A large mixing bowl - An electric mixer - A medium mixing bowl - Whisk - Baking sheet - Parchment paper - Cookie scoop or spoon - Wire rack Having the right tools makes baking easy and fun. You can easily swap some ingredients if needed: - Use low-fat ricotta for a lighter option. - Replace unsalted butter with coconut oil for a dairy-free cookie. - Substitute lemon with orange for a different flavor. - Use gluten-free flour to make these cookies gluten-free. These alternatives let you customize the recipe to fit your needs. For the full recipe, check the details provided above. First, heat your oven to 350°F (175°C). This step is key for baking. Next, line a baking sheet with parchment paper. This prevents the cookies from sticking. In a large bowl, mix the ricotta cheese and softened butter. Use an electric mixer on medium speed. Beat them for about 2-3 minutes. You want a smooth and creamy mix. This will be the base of your cookies. Now, it’s time to add the sugar. Gradually sprinkle in the granulated sugar, mixing as you go. Keep beating until it’s light and fluffy. Next, crack in the egg. Add the lemon zest and lemon juice. Mix until everything is well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and sea salt. Once mixed, add the dry ingredients to the ricotta mix. Stir gently until just combined. Be careful not to overmix. This helps keep the cookies soft. Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the baking sheet. Leave about 2 inches of space between each cookie. This allows them to spread while baking. Place the sheet in the oven and bake for 12-15 minutes. Look for lightly golden edges and soft centers. After baking, let the cookies cool on the sheet for about 5 minutes. Then carefully transfer them to a wire rack. Let them cool completely. Once cooled, dust lightly with powdered sugar for a sweet touch. Enjoy these delightful lemon ricotta cookies! For the complete recipe, check out the [Full Recipe]. To make your lemon ricotta cookies soft, use fresh ricotta cheese. It adds moisture and flavor. Avoid overmixing the dough. Mix just until combined. This keeps the cookies light. Let the dough chill for about 30 minutes. Chilling helps the cookies hold their shape while baking. Accurate measurements are key to great cookies. Use dry measuring cups for flour and sugar. Spoon the flour into the cup, then level it off with a knife. Do not pack it down. For liquids, use a clear liquid measuring cup. Fill it to the desired line while checking at eye level. One common mistake is not preheating the oven. Always preheat to ensure even baking. Another mistake is baking on an ungreased or unlined pan. Use parchment paper to prevent sticking. Finally, don’t skip cooling the cookies on a wire rack. This helps them set and stay soft. For the full recipe, check out the step-by-step guide. {{image_4}} You can add chocolate chips for a sweet twist. Use semi-sweet or milk chocolate chips. Just fold in one cup of chips into the dough after mixing in the dry ingredients. This change creates a fun contrast with the lemon flavor. The rich chocolate and bright lemon make each bite exciting! To make these cookies gluten-free, swap the all-purpose flour with a gluten-free blend. Look for a blend that includes xanthan gum. This ingredient helps the cookies hold their shape. Follow the same recipe steps, and you will have delicious gluten-free cookies that everyone can enjoy. You can enhance the flavor by adding herbs or spices. Try mixing in a teaspoon of fresh thyme or rosemary for a unique taste. You could also use vanilla extract for warmth. These small changes can take your lemon ricotta cookies to a whole new level. Experiment with flavors and find what you like best! To keep your lemon ricotta cookies fresh, place them in an airtight container. This will help maintain their soft texture. I recommend layering the cookies with parchment paper. This way, they won’t stick together. Store the container at room temperature for up to five days. If you live in a humid area, consider refrigerating them. Just remember to bring them to room temperature before enjoying. If you want to save some cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. After that, transfer the cookies to a freezer-safe bag or container. Make sure to remove as much air as possible. You can freeze them for up to three months. When you’re ready to enjoy, thaw them in the fridge overnight. Lemon ricotta cookies are best enjoyed fresh, but they can last. If stored correctly, they stay soft for about five days at room temperature. Over time, they may become a bit dry. To refresh them, you can microwave a cookie for about 10 seconds. This will bring back some of the softness. Always check for any signs of spoilage before eating. If they smell off or look strange, it’s best to toss them. Enjoy your cookies! For the full recipe, refer to the main article. Yes, you can use pre-made ricotta cheese. Just make sure it is fresh and creamy. Store-bought ricotta saves time and still brings great taste. If it's a bit watery, drain it before use. This will keep your cookies from getting too soggy. To make these cookies dairy-free, replace ricotta cheese with tofu. Use firm tofu, blend it, and add a bit of lemon juice for flavor. For butter, try coconut oil or a dairy-free spread. These swaps keep the cookies soft and delicious without dairy. The best way to glaze these cookies is with a simple lemon glaze. Mix powdered sugar with fresh lemon juice until smooth. Drizzle the glaze over cooled cookies for a sweet finish. You can also add lemon zest on top for extra flavor. You will know the cookies are done when the edges turn golden. The centers should still look soft and puffy. A toothpick inserted in the center should come out clean or with a few crumbs. Avoid over-baking for the softest texture. Yes, you can make these cookies healthier. Use whole wheat flour instead of all-purpose flour. Replace granulated sugar with coconut sugar or a sugar substitute. You can also cut down on butter by using applesauce or Greek yogurt. These changes keep cookies tasty and lower in calories. For the full recipe, check the [Full Recipe]. In this post, we covered how to make lemon ricotta cookies step by step. We explored key ingredients, baking equipment, and helpful tips. I shared ways to customize the cookies with flavors and special diets. Finally, we discussed storage methods to keep them fresh. With these insights, you can bake delicious cookies that are soft and bright in flavor. Enjoy your baking experience and share these treats with friends!](https://dishtreats.com/wp-content/uploads/2025/07/5405bae2-00aa-4997-8585-ece8a42539ac-300x300.webp)
Lemon Ricotta Cookies
Indulge in the sweetness of Lemon Ricotta Cookies that are soft, flavorful, and perfect for any occasion! This easy recipe combines creamy ricotta with zesty lemon for delightful cookies everyone will love. Follow our simple steps, from mixing ingredients to baking the perfect batch in just 30 minutes.