Lemon Ricotta Cookies

© Katherine Stetson

For four dozen cookies:

  • 1 stick unsalted butter, at room temperature
  • 2 cups sugar
  • 2 eggs
  • 2 cups ricotta cheese
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt

In a stand mixer, cream the butter and sugar until fluffy.  Mix in the eggs, one at a time. Add the ricotta, lemon juice and zest and continue mixing until well blended.  Slowly mix in the flour, soda and salt.

Preheat oven to 375 degrees.  Lightly grease a cookie sheet or use a sheet of parchment.  Using two spoons, scoop dough onto cookie sheet, allowing two inches between cookies.  Bake for 16 minutes, rotating sheet at the half way mark, until cookies are lightly browned on the bottom.  Cool completely on a cookie rack and store in plastic bags.

Copyright © Katherine Stetson, all rights reserved.