These lemon ricotta cookies drizzled with white chocolate are soft and light like delightful tiny cakes scented with lemon zest. Add a pinch of white sprinkles for a festive touch this holiday season!
Can’t get enough of Christmas baking? Take a look at our Honey Cinnamon Walnut Rugelach.
We are finally into the season of feasting and celebration. It’s been a difficult year for the entire world but let’s hope change is afoot.
So this December I am more set to create a spirit of festivity in my house than ever. And let’s face it it’s pretty much impossible to do without Christmas baking. Personally I am looking forward to baking these stained glass cookies, that double as edible ornaments!
These lemon ricotta cookies are a perfect and simple recipe to ease you into the season of indulgence. Light, soft and intensely lemony these littles beauties are a delight!
What makes these cookies so special is the ricotta cheese, which gives them a light and cake-like texture. The lemon zest is what gives them the flavour.
The process is not too dissimilar to any other cookies. Here are a few things to watch out for.
- Make sure the butter is well softened before you whip it with sugar, so it’s light and fluffy
- Use full fat ricotta
- Don’t overbeat the dough
- Don’t worry if your cookies are not perfectly round!
If you are not a fan of lemon, you can add ½ tsp of almond extract or flavour your cookies with orange or lime zest instead.
For those of you who don’t like fiddly work of cookie baking, I have a perfect recipe for a simple Lemon Ricotta Loaf Cake.
These lemon ricotta cookies freeze beautifully, so feel free to make them well ahead in preparation for the festivities. Store them stacked in an airtight containers with parchment or wax paper between layers.
Thaw at room temperature for 20-30 minutes before serving.
Favourite Ricotta Recipes to Try:
- 1 lemon, juice and zest
- 500g/4 cups all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 250g/1 cup butter
- 300g/ 1 ½ cups white sugar
- 500g/16oz ricotta cheese
- 2 eggs large
- 2 tsp vanilla
- 100g white chocolate melted
- 2 tbsp white sprinkles
- Preheat the oven to 350F/180C. Zest and juice one lemon. In a large bowl combine the flour, baking powder and salt. In the bowl of a stand mixer combine the softened butter, sugar and lemon zest, beat using a paddle attachment until light and fluffy. Then add the ricotta, eggs, lemon juice and vanilla, continue beating until just combined. Be careful not to over whip. Then add in the flour mixture and beat until the dough comes together. It should be thick, creamy and slightly sticky.
- To shape each cookie scoop directly onto a parchment paper lined cookie sheet. Use either a mechanical cookie/ice cream scoop or a tablespoon. Space them about 1 inch apart, they don't spread too much but they spring up. Finally, slightly wet your fingers with water to prevent sticking to the dough and lightly pat each ball of dough down to create a flat disk.
- Repeat until all dough is used up. This recipe makes approximately 6 dozen of small cookies but the exact number will vary depending on the size.
- Bake in the preheated oven for 15-17 minutes until they bottoms are golden. These cookies have a very soft, cake-like texture. Cool on a wire rack.
- In a double boiler melt the white chocolate and pour it in a piping bag, snip the corner to create a very small opening. Arrange all cookies on the same parchment paper they were baked on and drizzle with white chocolate all over. Sprinkle with white sprinkles immediately while the chocolate is still runny to ensure they stick to the chocolate when it sets.