Lemon Ricotta Cookies
These lemon ricotta cookies drizzled with white chocolate are soft and light like delightful tiny cakes scented with lemon zest. Makes 6 dozen.
Ingredients
- 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
Instructions
- 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.
Notes
These cookies could be made ahead and frozen until needed. Freeze in an airtight container with parchment or wax paper between layers.
Nutrition
Calories: 90kcalCarbohydrates: 11gProtein: 2gFat: 4gSaturated Fat: 3gCholesterol: 16mgSodium: 66mgPotassium: 37mgFiber: 1gSugar: 5gVitamin A: 124IUVitamin C: 1mgCalcium: 26mgIron: 1mg
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