Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1 cup (240 g) ricotta cheese (whole milk)
- 3/4 cup (150 g) granulated sugar
- 1 large egg
- 6 tbsp (85 g) unsalted butter, softened
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp milk or lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla, then add the ricotta and lemon zest until just combined.
- In a separate bowl, whisk the flour, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Using a cookie scoop, drop dough onto prepared sheets 2 inches apart.
- Bake for 12–14 minutes until edges are set and tops are lightly golden.
- Allow cookies to cool for 5 minutes, then move to a wire rack. Glaze with whisked powdered sugar and milk or lemon juice once cooled.
Notes
Bake and freeze unglazed cookies for up to 3 months. Thaw and glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian