Looking for a delicious and refreshing dessert to satisfy your sweet tooth? Look no further than Lemon Ricotta Cookies! These delightful treats are perfect for any occasion, whether you’re looking to impress your guests at a party or simply want to indulge in a sweet and tangy snack. With their soft and fluffy texture and zesty lemon flavor, these cookies are sure to become a favorite in your recipe collection.
In this article, we’ll explore the recipe for Lemon Ricotta Cookies and provide some tips and tricks for making the perfect batch every time.
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💓 Why You’ll Love This Lemon Ricotta Cookies Ina Garten
- Delicious Flavor: The combination of lemon and ricotta in these cookies creates a unique and delicious flavor that many people find irresistible.
- Soft Texture: These cookies have a soft and cake-like texture that is unlike traditional cookies, making them a delightful treat to bite into.
- Easy to Make: Ina Garten’s recipe is easy to follow, and the ingredients are relatively simple, making it a great recipe for novice bakers to try out.
- Versatile: These cookies are perfect for any occasion, whether it be a brunch, afternoon tea, or dessert after dinner.
- Family Favorite: Many people grew up enjoying similar cookies, and these lemon ricotta cookies can bring back fond memories while creating new ones with loved ones.
The combination of unique flavor, soft texture, ease of preparation, versatility, and nostalgia factor can make Lemon Ricotta Cookies by Ina Garten a popular choice for many people.
What Is Lemon Ricotta Cookies Ina Garten Recipe?
Lemon Ricotta Cookies is a recipe created by Ina Garten. This recipe calls for all-purpose flour, baking powder, salt, sugar, unsalted butter, egg, fresh lemon juice, and ricotta cheese. The dough is then rolled into tablespoon-sized balls and baked until lightly golden. Once cooled, the cookies are topped with a glaze made from confectioners’ sugar and fresh lemon juice.
For the cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 cups granulated sugar
- 2 eggs
- 1 (15-ounce) container whole-milk ricotta cheese
- 3 tablespoons lemon juice
- Zest of 1 lemon
For the glaze:
🔪How To Make Lemon Ricotta Cookies Ina Garten
- Preheat the oven to 375 degrees F.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, and beat until well combined.
- Add the ricotta cheese, lemon juice, and lemon zest, and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Using a cookie scoop or spoon, drop the dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
- Bake for 15 to 20 minutes, until the edges of the cookies are lightly golden.
- While the cookies are baking, make the glaze: In a small bowl, whisk together the confectioners’ sugar, lemon juice, and lemon zest until smooth.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
- Once the cookies are cool, drizzle the glaze over the top of each cookie. Allow the glaze to set before serving.
Here are a few recipe tips to help you make the best Lemon Ricotta Cookies:
- Make sure to use fresh ingredients, especially the lemon juice and zest, as they are key ingredients in this recipe.
- Be careful not to overmix the dough. Mix until just combined, as overmixing can lead to tough cookies.
- Use a cookie scoop or spoon to drop the dough onto the baking sheet, and space them about 2 inches apart. This will help the cookies to spread evenly and cook more uniformly.
- Bake the cookies until the edges are lightly golden. Check them after 15 minutes, and then every minute or two after that to make sure they don’t overcook.
- For the glaze, make sure to whisk it until smooth, without any lumps. If it’s too thick, add a little more lemon juice. If it’s too thin, add more confectioners’ sugar.
- Let the cookies cool completely before adding the glaze. This will help the glaze to set properly.
- Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them for up to a month.
🍴 What To Serve With Lemon Ricotta Cookies?
Lemon Ricotta Cookies are a perfect treat to enjoy on their own or with a variety of beverages. Here are some delicious options that you can serve with these cookies:
- Tea: These cookies pair well with a variety of teas, including Earl Grey, Darjeeling, and herbal teas like chamomile or peppermint.
- Coffee: A cup of coffee, either black or with milk, complements the sweet and tangy flavors of the Lemon Ricotta Cookies.
- Milk: A glass of milk, either cold or warm, is a classic pairing that balances out the sweetness of the cookies.
- Fruit: For a healthy and refreshing option, you can serve these cookies with a fruit salad or a platter of sliced fresh fruits like strawberries, blueberries, or raspberries.
- Cheese: You can also pair these cookies with a cheese board that includes soft cheeses like brie or goat cheese, or sharp cheeses like cheddar or gouda.
- Ice Cream: If you want to take your dessert to the next level, you can serve these cookies with a scoop of vanilla ice cream for a delicious and indulgent treat.
Ultimately, the choice is yours! You can enjoy these Lemon Ricotta Cookies with whatever beverage or snack you like best.
To store leftovers of your Lemon Ricotta Cookies, there are a few different ways to ensure they stay fresh and delicious:
- Room Temperature: You can store the cookies in an airtight container at room temperature for up to 5 days. Make sure to keep them away from direct sunlight or heat sources.
- Fridge: If you live in a warm or humid environment, you can store the cookies in the fridge for up to a week. Place them in an airtight container and let them come to room temperature before serving.
- Freezer: If you want to keep the cookies for longer, you can freeze them for up to a month. Place them in an airtight container or freezer bag and label them with the date. To thaw, remove them from the freezer and let them come to room temperature before serving.
- Separate Layers: When storing cookies, make sure to place them in a single layer, with parchment paper or wax paper in between layers to prevent them from sticking together.
By following these storage tips, you can enjoy your Lemon Ricotta Cookies for days or even weeks after baking them.
🌡️ How To Reheat Leftovers
Reheating leftover Lemon Ricotta Cookies is easy and quick. Here are a few different ways to reheat them:
Leftover Lemon Ricotta Cookies is quick and easy, and you can choose the method that works best for you depending on what appliances you have available.
What is the texture of Lemon Ricotta Cookies?
Lemon Ricotta Cookies have a texture that is between between soft and cake-like, in contrast to traditional cookies, which have a texture that is either crunchy or chewy.
What makes Lemon Ricotta Cookies different from other cookies?
Because of the ricotta cheese that is included in the recipe for Lemon Ricotta Cookies, these cookies have a distinct texture and flavor that sets them apart from other types of cookies.
Can I use fresh lemon juice instead of bottled lemon juice?
You can use fresh lemon juice instead of lemon juice from a bottle, the answer is yes. In point of fact, using freshly squeezed lemon juice will result in cookies with a more robust lemon flavor.
How do I adjust the recipe for high altitude baking?
To adjust the recipe for high altitude baking, increase the oven temperature by 25°F (14°C) and decrease the baking powder by 1/8 teaspoon.
Can I make the glaze thicker or thinner?
Changing the amount of lemon juice or confectioners’ sugar that is used in the glaze recipe allows for the consistency of the glaze to be adjusted accordingly.
How do I know when the cookies are done?
The cookies are done when the edges are lightly golden, and the centers are set. Check them after 15 minutes, and then every minute or two after that to make sure they don’t overcook.
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Lemon Ricotta Cookies Ina Garten Nutrition Fact
- Calories: 142
- Fat: 6.8g
- Saturated Fat: 3.4g
- Carbohydrates: 17.5g
- Fiber: 0.5g
- Sugar: 9.3g
- Protein: 3.3g
- Cholesterol: 24.7mg
- Sodium: 102.3mg