How To Make Louise’s Italian Cafe Lemon Ricotta Cookies Recipe
A light, fluffy cookie with a hint of lemon and creamy ricotta cheese. Perfect with a cup of coffee or tea.
Serves:
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 cup ricotta cheese
- 1 tsp vanilla extract
- 2 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
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Preheat oven to 350°F.
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In a large bowl, cream butter and sugar until light and fluffy.
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Add eggs one at a time, beating well after each addition.
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Mix in ricotta cheese, vanilla extract, lemon zest, and lemon juice.
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In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
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Gradually add dry ingredients to wet ingredients, mixing until combined.
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Drop rounded tablespoons onto a baking sheet lined with parchment paper.
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Bake for 15-18 minutes, or until edges are lightly golden.
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Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
- Calories : 397kcal
- Total Fat : 16g
- Saturated Fat : 10g
- Cholesterol : 88mg
- Sodium : 291mg
- Total Carbohydrates : 57g
- Dietary Fiber : 1g
- Sugars : 30g
- Protein : 7g
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