Lemon Ricotta Cookies

Lemon Ricotta Cookies requires approximately 45 minutes from start to finish. This recipe serves 18 and costs 16 cents per serving. One portion of this dish contains approximately 2g of protein, 4g of fat, and a total of 136 calories. 246 people were glad they tried this recipe. This recipe from Alaska from Scratch requires baking powder, lemon juice, salt, and powdered sugar. Plenty of people really liked this hor d'oeuvre. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 8%, this dish is improvable. Try Lemon Ricotta Cookies with Lemon Glaze {Cookbook of the Month }, Lemon Ricotta Cookies with Lemon Glaze, and Lemon Ricotta Cookies for similar recipes.

Servings: 18

 

Ingredients:

1/2t baking powder

1/4c butter, softened

1 egg

1-1/4c flour

1-1/2T lemon juice, freshly squeezed

zest of half a lemon (reserve the other half for glaze)

3/4c powdered sugar, sifted

8oz ricotta

1/2t salt

1c sugar

Equipment:

oven

baking paper

baking sheet

bowl

wire rack

whisk

frying pan

Cooking instruction summary:

Preheat oven to 375. Line two baking sheets with parchment paper. In the bowl of a stand-mixer, cream together the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time until incorporated. Add the ricotta, lemon juice and zest. Beat to combine. Mix in the dry ingredients until just combined. Using a medium cookie scoop, scoop the dough onto prepared baking sheets, spacing them apart generously. Bake for 15 minutes or until slightly golden around the edges. Place cookie sheet on cooling rack and allow cookies to cool for 10 minutes before removing cookies from pan to rack. Meanwhile, prepare the glaze by whisking together the lemon juice, zest, and powdered sugar until smooth and glossy. When cookies are cool, spoon 1/2 teaspoon of glaze onto the center of each cookie and use the back of a spoon to gently spread over top of cookie. Return cookies to cooling rack to allow glaze to set.

 

Step by step:


1. Preheat oven to 37

2. Line two baking sheets with parchment paper. In the bowl of a stand-mixer, cream together the butter and sugar until fluffy, about 3 minutes.

3. Add the eggs one at a time until incorporated.

4. Add the ricotta, lemon juice and zest. Beat to combine.

5. Mix in the dry ingredients until just combined. Using a medium cookie scoop, scoop the dough onto prepared baking sheets, spacing them apart generously.

6. Bake for 15 minutes or until slightly golden around the edges.

7. Place cookie sheet on cooling rack and allow cookies to cool for 10 minutes before removing cookies from pan to rack. Meanwhile, prepare the glaze by whisking together the lemon juice, zest, and powdered sugar until smooth and glossy. When cookies are cool, spoon 1/2 teaspoon of glaze onto the center of each cookie and use the back of a spoon to gently spread over top of cookie. Return cookies to cooling rack to allow glaze to set.


Nutrition Information:

Quickview
136k Calories
2g Protein
4g Total Fat
21g Carbs
0% Health Score
Limit These
Calories
136k
7%

Fat
4g
7%

  Saturated Fat
2g
17%

Carbohydrates
21g
7%

  Sugar
16g
18%

Cholesterol
22mg
7%

Sodium
101mg
4%

Get Enough Of These
Protein
2g
5%

Selenium
5µg
7%

Vitamin B2
0.07mg
4%

Phosphorus
42mg
4%

Folate
15µg
4%

Vitamin B1
0.06mg
4%

Calcium
35mg
4%

Vitamin A
148IU
3%

Manganese
0.05mg
3%

Iron
0.44mg
2%

Vitamin B3
0.43mg
2%

Zinc
0.23mg
2%

Vitamin B12
0.07µg
1%

Potassium
40mg
1%

covered percent of daily need
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Food Trivia

Cornflakes have more genes than people do.

Food Joke

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