LEMON RICOTTA COOKIES

Lemon Ricotta Cookies image

Provided by Trisha Yearwood

Categories dessert

Time 1h35m

Yield 3 1/2 dozen cookies

Number Of Ingredients 13

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Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine salt
1 cup granulated sugar
1/2 cup (1 stick) salted butter, softened
1/4 cup packed light brown sugar
1/4 cup honey
2 large eggs, at room temperature
One 15-ounce container ricotta cheese, at room temperature
1/2 teaspoon almond extract
2 lemons, juiced (about 1/4 cup juice)
1/2 cup crystallized lemon peel, chopped
1/4 cup raw sugar

Steps:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Sift the flour, baking powder and salt into a medium mixing bowl. Set aside.
In the bowl of a stand mixer (or in a large mixing bowl using a hand mixer), add the granulated sugar, butter and brown sugar. Mix on medium speed until light and creamy, about 3 minutes. Add the honey and continue mixing for 30 seconds more to combine. Turn the machine off and add the eggs individually, mixing on low after each addition. Add the ricotta, almond extract and lemon juice and mix on medium-low speed for about 2 minutes more. The dough should look slightly granular but free of lumps.
Add half of the sifted dry ingredients and mix on low speed until just combined. Scrape down the sides of the bowl and add the remainder of the dry ingredients. Mix one last time on low speed until all of the ingredients are combined and the dough is fluffy.
Scoop the dough onto the prepared baking sheet by heaping tablespoons, making sure to leave space in between each cookie, as they will spread while baking. Sprinkle the chopped lemon peel and raw sugar over the cookies.
Bake until light golden on the bottom edges, about 15 minutes. Allow the cookies to cool for 5 minutes on the baking sheet before moving to a cooling rack. Repeat this process until all of the dough is baked. Once completely cooled, store the cookies in an airtight container.

*** Explore more Lemon Ricotta Cookies Recipes »

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Braxon Stump

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I've made these cookies several times now, and they're always a hit. They're so easy to make and they always turn out perfect.

Mohammed Latif Latif

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I'm always looking for new cookie recipes to try, and this one definitely didn't disappoint. These cookies are amazing!

Haneepher Habeebah

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These cookies are so delicious! I love the combination of lemon and ricotta cheese.

Rashid kashmere

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I followed the recipe exactly, but my cookies didn't turn out as pictured. They were more like pancakes than cookies.

Sofa Yahia

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These cookies are the perfect balance of sweet and tangy. I love the way the lemon zest brightens up the flavor.

Nati

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I'm not sure what I did wrong, but my cookies turned out flat and dense. They didn't rise at all.

Shihab Afridy

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These cookies are a great way to use up leftover ricotta cheese. I always have a container of it in my fridge, so it's nice to have a recipe that uses it up.