How to eat baked lemon ricotta cheese?

Remove the baked cheese from the oven and let it cool for a few minutes before serving. Serve with your favorite crackers, toasted bread, or vegetable sticks .

Where did ricotta cookies originate?

Ricotta cookies are a soft, almost fluffy drop cookie topped with a simple glaze. My understanding is they are Italian in origin , although I mostly think of ricotta cookies as something that's made around the holidays, like Thanksgiving and Christmas.

What does adding egg to ricotta do?

For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella. Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny . One or more eggs are recommended whether you add the other ingredients mentioned here or not.

Is baked ricotta cheese healthy?

Ricotta cheese is high in protein and calcium, making it a nutritious and filling food . It is also low in fat, cholesterol, and salt, making it an ideal food for those with heart conditions or trying to lose weight.

What does ricotta mean in Italian?

So, ricotta actually translates to recooked in Italian, and ricotta is what's called a " whey cheese ." When you make cheese, you separate milk into two distinct things. You have the solids, called curds, which will be separated out and pressed to form cheese. And you have the liquid that is left behind, called whey.

What is the difference between American ricotta and Italian ricotta?

In the United States, American ricotta is almost always made of cow's milk whey, as opposed to Italian ricotta which is typically made from the whey of sheep, cow, goat, or Italian water buffalo milk .

What cookie was not invented until 1938?

It wasn't until very recently, around 1938, that chocolate chip cookies were first invented. Unlike a lot of other things, the chocolate chip cookie was not invented by accident. During the 1930s, a chef named Ruth Graves Wakefield decided to give something different to her customers.

What is the best way to eat ricotta cheese?

You can smear ricotta on toast and then top it with almost anything for an easy meal. Try it with corn and scallions, or pesto and tomatoes, or a fried egg. You can also eat it for dessert: top with strawberries and honey or banana and nutella. Get the recipes here.

How to eat Trader Joe's baked ricotta?

It's super scoopable, fabulously forkable, and utterly irresistible. Go the cheese board route and serve it alongside one of our cracker Crisps and sliced Apples . Fancy up breakfast and fold it into an omelet. Or present it as a dreamy dessert with nothing more than a drizzle of our Mostly Mesquite Honey and a spoon.

Do you eat ricotta hot or cold?

Today, ricotta is widely appreciated for its versatility: it can be sweet or savory, hot or cold, fresh or cooked . We eat it fresh straight out of its fuscella (the basket where ricotta is kept), but also atop pasta, fresh bread, crostini, or eggs.

Can you eat ricotta cheese by itself?

Yes, ricotta cheese can be enjoyed on its own as a simple and delicious snack . You can drizzle it with olive oil and sprinkle with salt and pepper, or add a touch of honey for a sweet and savory combination. It can also be served with fresh fruit or crusty bread.

Lemon Ricotta Cookie Recipe (2024)

Jump to Recipe·★★★★★5 from 2 reviews

Soft and cake-like and bursting with lemon flavor, these LEMON RICOTTA COOKIES are a lemon-lover’s dream!

This tried-and-true recipe is a must bake and delivers every time to delight everyone who samples these tasty gems!

This Lemon Ricotta Cookie Recipe is a keeper during the holidays or any time of the year you fancy a lemon cookie!

this recipe!

Want to save this recipe?

Enter your email below & we’ll send it straight to your inbox.Plus you’ll get great new recipes from us every week!

Ohhhhhhh, these cookies are divine. With lemon in the cookie and the icing, these cookies are simply bursting with lemon flavor.

Classic Italian Ricotta Cookies are definitely a family favorite and these are right up there with one of our all-time faves.

I love the simplicity and how easily this recipe comes together. No fancy equipment, no rolling pin and the cleanup is minimal.

This recipe makes a nice big batch of 60 cookies. Perfect for sharing with a crowd like family, friends and neighbours.

During the holidays, I like to sprinkle the icing with gold sanding sugar. You can also use the classic colored rainbow sprinkles.

You may also enjoy ricotta or orange ricotta cookies and please drop a comment below to let me know what you thought of this amazing lemon recipe!

Why you’ll love this recipe

So easy to make in as little as 15 minute prep time and 14 minute cook time
Soft cake like cookie that is bursting with flavor, is a lemon lovers and soft cookie lover dream cookie
Makes a large batch of 60 soft lemon cookies for a crowd
Customize with gold sanding sugar or your favorite sprinkles to fit your theme
Great for serving and gift giving of an easy lemon dessert during the holidays, like Easter, baby or bridal showers and Christmas.

Ingredients for Italian ricotta cookies

All Purpose Flour
Baking Powder
Baking Soda
Butter
Granulated Sugar
Ricotta Cheese – use full-fat ricotta cheese.
Eggs
Vanilla Extract – in the cookies and the icing.
Lemon juice/zest – you will need two lemons for this recipe! It is used in both the cookies and the icing.
Powdered sugar

Step by step instructions for these soft Italian lemon cookies

Preheat oven to 350°F. Line two baking sheets with parchment paper. I like to bake these cookies one sheet at a time, in the middle rack in the oven.

Top tips for making the best Italian lemon ricotta cookies

Best to use room temperature butter and eggs for the best results
Use pure vanilla extract for the best flavor
When measuring the flour do not shake or pat down just level off the top with a knife
For the best lemon flavor use two lemons for use in both the cookies and icing
Line baking sheet with parchment paper to prevent over-browning and for easy clean-up!

Storage Instructions for lemon Italian cookies

These cookies will stay nice and fresh in an airtight covered containerfor 3 to 5 days or in the fridge for 7 days. Separate any layers with parchment paper.

Can you freeze lemon ricotta cookies?

Yes you can!I recommend that youfreeze them not icedin a freezer-safe container for 2 – 3 months. Thaw overnight in the fridge or at room temperature and ice them when your ready to serve.

You might also try these lemon recipes!

Soft lemon blueberry cookies
Whipped lemon shortbread cookies
Lemon blackberry bread
Lemon raspberry loaf
Lemon poke cake
Strawberry lemon blondies

Lemon Ricotta Cookie Recipe

★★★★★5 from 2 reviews

Description

Soft and cake-likeand bursting with lemon, these LEMON RICOTTA COOKIES are a lemon-lover’s dream! This tried-and-true recipe delivers every time to delight everyone who samples these tasty gems! ThisLemon Ricotta Cookie Recipeis a keeper!

Ingredients

1 cup butter, room temperature

2 cups granulated sugar

2 eggs, room temperature

3 Tablespoons lemon juice, freshly squeezed

Zest from one lemon

1 container ricotta cheese, 15 oz.

2 tsp. vanilla extract

4 cups all-purpose flour

1 tbsp. baking powder

1 tsp. baking soda

Glaze:

2 cups powdered sugar (more if needed)

3 to 5 tablespoons lemon juice (more if needed)

Zest from one lemon

1/8 to 1/4 teaspoon vanilla extract

Cook ModePrevent your screen from going dark

Instructions

Preheat oven to 350°F.
Line two baking sheets with parchment paper.
In a small mixing bowl, sift together all-purpose flour, baking powder and baking soda. Set aside.
In a large mixing bowl, or bowl from stand mixer, beat together butter and sugar until light and fluffy.
Add in eggs, one at a time, beating well after each addition.
Add in ricotta cheese, vanilla, lemon juice and lemon zest. Beat on medium speed for one minute.
Add in flour mixture, in three additionsstirring until well-combined, but do not over mix.
Use a small cookie scoop, or tablespoon and drop dough two inches apart on prepared baking sheets.
Bake in 350°F oven for 13 to 15 minutesuntil bottoms are lightly browned. Transfer baked cookies to wire cooling racks.
Make the icing:Combine powdered sugar and lemon juice and lemon zest in small mixing bowl. You may need to add a little more lemon juice or powdered sugar to reach the desired consistency. Stir in 1/8 to 1/4 teaspoon vanilla extract to taste.
Turn the cookies upside down, one at a time, anddip them right into the icing. Allow the icing to drip for a moment, then twist and turn the cookie upright.
Place on wire rack with plastic wrap underneath for easy cleanup.
Sprinkle immediately with sanding sugar or sprinkles (if using). If you wait too long, the sprinkles will not cling to the icing as it dries pretty fast.
The icing will take about 45 minutes to an hour to dry completely.

Notes

Storage:These cookies will stay nice and fresh in an airtight covered containerfor 3 to 5 daysor in the fridge for 7 days. Separate any layers with parchment paper.

Freezing:I recommend that youfreeze them not icedin a freezer-safe containerfor 2 – 3 months. Thaw overnight in the fridge or at room temperature and ice them when your ready to serve.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Oven Baked
Cuisine: Italian

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 10.7 g
Sodium: 27.8 mg
Fat: 3.9 g
Saturated Fat: 2.3 g
Trans Fat: 0 g
Carbohydrates: 17.4 g
Fiber: 0.3 g
Protein: 1.6 g
Cholesterol: 16.4 mg

Keywords: lemon ricotta cookies, ricotta cookies