If you're looking for a cookie that combines light, airy texture with a refreshing citrus kick, these Lemon Zest Ricotta Cheese Cookies are your answer. They’re perfect for any occasion, bringing a little sunshine to your dessert table.
All-purpose flour forms the base of your cookie dough, giving it the necessary structure. Granulated sugar sweetens the cookies without overpowering the lemon flavor. Unsalted butter provides richness and moisture, making the cookies tender. Ricotta cheese is the secret ingredient that adds a unique, creamy texture. Egg helps bind everything together, while the lemon zest infuses the cookies with a bright citrus aroma. A touch of vanilla extract balances the tartness of the lemon. Baking powder is essential for the rise, and a pinch of salt enhances the overall flavor. Finally, a dusting of powdered sugar adds a touch of sweetness and visual appeal.
These cookies pair wonderfully with a cup of herbal tea or a glass of chilled lemonade. For an extra special treat, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream. They also make a delightful addition to a brunch spread or afternoon tea party.
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup easier. In a large mixing bowl, cream together the granulated sugar and butter until they’re light and fluffy. This can take a few minutes, so don’t rush it; this step is key for a nice, airy texture.
Next, add the ricotta cheese, egg, lemon zest, and vanilla extract to the bowl. Mix until everything is well combined, and the mixture is smooth. In a separate bowl, whisk together the flour, baking powder, and salt. Slowly incorporate the dry ingredients into the wet, mixing until a dough forms. You'll want to do this gradually to avoid any lumps.
Using a tablespoon, scoop dough onto your prepared baking sheet, spacing the cookies about 2 inches apart to allow for spreading. Bake for 12–15 minutes, or until the edges are just turning golden brown. Keep a close eye on them; every oven’s a bit different. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dust them with powdered sugar for a sweet finishing touch.
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