Soft & Pillowy Ricotta Cookies Recipe | The Sweetest Journey

Learn how to make super soft ricotta cookies with a hint of lemon/lime.

Ingredients:
2 Cups All Purpose Flour (272g)
2 Teaspoons Baking Powder (10g)
1/4 Teaspoon Salt (1.5g)
1/2 Cup Butter, Softened (112g)
3/4 Cup Sugar (144g)
1 Teaspoon Lemon or Lime Zest (2g)
1 Egg
1 Teaspoon Vanilla Extract (5ml)
3/4 Cup Ricotta Cheese (186g)
Glaze:
1 Cup Powdered Sugar (120g)
2 Tablespoons Lemon or Lime Juice (30ml)
Directions:
1. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, whisk or beat the butter, sugar, and zest until light and fluffy. Add the egg, vanilla, and ricotta and mix until well combined. Add the flour mixture to the creamed mixture in 2 additions, mixing until smooth. (If the dough is too sticky to handle, chill in the refrigerator for 10 -15 minutes.)
2. Line a baking sheet with parchment paper. Scoop about a tablespoon of dough and roll into a ball. Place the dough balls on the baking sheet about 2 inches apart from each other. Bake in a preheated oven at 350F for 10-15 minutes or until the bottoms of the cookies are golden brown. Remove to a wire rack and cool completely.
3. In a small bowl, stir together the powdered sugar and lime or lemon juice until smooth. Transfer the glaze to a zip top baggie or a piping bag, then clip of the tip. Drizzle the glaze over the cooled cookies. Let them stand until the glaze sets, about 30 minutes.
| Makes about 2 dozen cookies.

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#bake #baking #cookies #christmascookies #christmas #yule #winter #recipe #dessert #Pastries

[Thesweetestjourney]

Note: If the dough is too sticky, you can chill it covered in the refrigerator for 10 to 15 minutes or until it's easier to handle. 😊

Ingredients:
2 Cups All Purpose Flour (272g)
2 Teaspoons Baking Powder (10g)
1/4 Teaspoon Salt (1.5g)
1/2 Cup Butter, Softened (112g)
3/4 Cup Sugar (144g)
1 Teaspoon Lemon or Lime Zest (2g)
1 Egg
1 Teaspoon Vanilla Extract (5ml)
3/4 Cup Ricotta Cheese (186g)
Glaze:
1 Cup Powdered Sugar (120g)
2 Tablespoons Lemon or Lime Juice (30ml)
Directions:
1. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, whisk or beat the butter, sugar, and zest until light and fluffy. Add the egg, vanilla, and ricotta and mix until well combined. Add the flour mixture to the creamed mixture in 2 additions, mixing until smooth. (If the dough is too sticky to handle, chill in the refrigerator for 10 -15 minutes.)
2. Line a baking sheet with parchment paper. Scoop about a tablespoon of dough and roll into a ball. Place the dough balls on the baking sheet about 2 inches apart from each other. Bake in a preheated oven at 350F for 10-15 minutes or until the bottoms of the cookies are golden brown. Remove to a wire rack and cool completely.
3. In a small bowl, stir together the powdered sugar and lime or lemon juice until smooth. Transfer the glaze to a zip top baggie or a piping bag, then clip of the tip. Drizzle the glaze over the cooled cookies. Let them stand until the glaze sets, about 30 minutes.
| Makes about 2 dozen cookies.

[martir]

Thank you! I love the simplicity of your recipes.

[lusan]

Love thank you listed ingredients 🤩 thanks for sharing and happy holidays !

[Miami]

I made these tonight and they turned out just perfect! Thank you for the recipe!

[shifrawanden]

Hi, love this recipe.
I was wondering if the ricotta cheese needs to be drained.