Lemon Ricotta Cookies||Holiday Baking Series

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides a similar texture with fewer calories.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

Combine 2 cups all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon baking powder in a mixing bowl and whisk together.

In a stand mixer, add 2 cups sugar and 1 stick of softened unsalted butter and mix until creamy, about 5 minutes.

Add 3 tablespoons of lemon zest to the butter and sugar mixture and mix until combined.

Add 3 room-temperature eggs one at a time, mixing well after each addition.

Add 15 ounces of whole milk ricotta cheese, 3 tablespoons of lemon juice, and the previously mixed lemon zest to the mixture and combine.

Fold in the dry ingredients from the mixing bowl until just combined, being careful not to overmix.

Tightly cover the dough with plastic wrap and refrigerate overnight.

The next day, preheat the oven to 375 degrees Fahrenheit.

Scoop out 1 to 1.5 tablespoons of dough for each cookie and place them on a cookie tray.

Bake the cookies in the preheated oven for about 15 minutes or until lightly golden.

For the icing, combine 1.5 cups powdered sugar, 3 tablespoons of lemon juice, and the zest of 1 lemon in a bowl and whisk until smooth, adding more powdered sugar if necessary to achieve desired consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens