Ina Garten Lemon Ricotta Cookies Recipe
Ina Garten Lemon Ricotta Cookies Recipe is soft, fresh and full of bright lemon flavor. These cookies are light and fluffy. They almost melt in your mouth.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup whole milk ricotta cheese
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easy later.
Mix Dry Ingredients
- In a medium bowl, add flour, baking powder and salt. Stir well to combine. Set this bowl aside while you prepare the wet ingredients.
Cream Butter and Sugar
- In a large bowl, beat softened butter and sugar together. Mix until light and fluffy. This step helps create soft and airy cookies.
Add Ricotta and Egg
- Add ricotta cheese to the butter mixture. Mix until smooth. Add the egg and beat again. The batter should look creamy and slightly thick.
Add Lemon Flavor
- Stir in lemon zest, lemon juice and vanilla extract. Mix gently. The fresh lemon smell will become stronger and very pleasant.
Combine Wet and Dry
- Slowly add the dry ingredients into the wet mixture. Mix on low speed. Stop mixing once combined. Do not overmix the dough.
Shape the Cookies
- Use a spoon or cookie scoop to drop dough onto the baking sheet. Leave space between cookies. They will spread slightly during baking.
Bake the Cookies
- Bake for 13 to 15 minutes. The bottoms should be lightly golden. The tops will stay pale. Remove from oven and cool completely.
Add the Glaze
- Mix powdered sugar and lemon juice in a small bowl. Stir until smooth. Spoon glaze over cooled cookies. Let glaze set before serving.
Notes
- Use fresh lemon juice, not bottled.
- Do not overbake the cookies.
- Let cookies cool before glazing.
- Use full-fat ricotta for better texture.
- Measure flour correctly for soft cookies.
- Chill dough for 20 minutes if too sticky.