Lemon Ricotta Cookies

These lemon ricotta cookies are little moist bites of deliciousness. Drizzled with a sweet tangy icing and topped with crunchy almonds.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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Lemon Ricotta Cookies

These lemon ricotta cookies are little moist bites of deliciousness. Drizzled with a sweet tangy icing and topped with crunchy almonds. The perfect afternoon tea snack or gift for Christmas time.

Why these Lemon Ricotta Cookies are amazing

Flavour & texture: Soft, moist cookies drizzled with a tangy lemony glaze and a crunchy almond topping. They are simple but in no way plain. One of my favourite cookies ever.

Difficulty: Easy Peasy! Mix, Shape, Bake, Drizzle!

Time: Under 30 minutes, you’ll have fresh cookies cooling on your bench-top.

Versatility: Try them with orange, lime or grapefruit too.

What ingredients are needed for Lemon Ricotta Cookies

Ricotta: Full fat ricotta is recommended as it adds richness and moisture to the cake. You can substitute for low fat but be aware that the results may vary.

Salted butter: A good butter brand is best. I know you’ll often hear ‘unsalted is default’ when baking. I understand but I hate buying and storing two types of butter! I use one brand and get to learn the level of saltiness, and quality. I use a high fat %, lightly salted grass-fed butter therefore add no salt in this recipe. Yes you can use unsalted but add 1/4-1/2 tsp salt as desired.

White sugar: I prefer to use a fine caster/bakers sugar in the cake as it creams nicely with the butter and dissolves quicker. With more sharp edges to cut through fat (in this case butter), cake or cookie batters become aerated more rapidly. Using caster sugar will also prevent a cake cooking with a speckled crust. Yes you can add granulated sugar but you can also make your own caster sugar! Simply add to a blender and… blend! The smaller the granule size means its quicker to dissolve.

Lemon juice & zest: For a true hit of lemon, use zest and juice. The natural essential oils are held in the skin and have an incredible aroma in them. This will give you a wonderful lemon flavour and smell but the tanginess will come from the juice. Invest in a good microplane tool (take care!) so that you can harvest as much of the yellow skin but leave behind the bitter white part.

Large egg: Large eggs are always recommended when baking so that they give consistent results every time and you avoid having an ‘eggy’ taste. Use eggs in cartons labelled “large eggs” which are 55 – 60g / 2 oz each. This is an industry standard and most international bakers’ recipes use this size. In a pinch and have larger eggs? Crack egg into a bowl, whisk then measure out 90 ml / 100 grams. Ta-dah!

Plain flour: Nothing fancy here, just your good ole all purpose/plain flour. This recipe is old school but that being said if you want, you can swap out for a gluten free blend! Be aware that different flour blends may create different results therefor you may need to tweak.

Baking powder: The classic leavener you’ll need when it comes to most cakes, cupcakes and muffins. The ratio of flour to baking powder is lower to give you just enough aeration but leaving with you a slightly denser cake.

Almond meal / flour : Almond meal is finely ground whole almonds used in place of flour to extra moistness to these cookies with a lovely nutty flavour. Almond flour is a little different, it is made with blanched, peeled almonds with no skin. It has a finer texture and while it can still be used, it gives a lighter result and less nutty taste. Both can be found in the nut section of your grocery store.

Flaked Almonds: Simply, they are blanched almonds which have been thinly sliced. These are used to top the cookies to give a bit of ‘crunch’ when you bite into them. The extra textural element its so good in my opinion and i also like the almond flavour.

Powdered icing sugar: The key to our simple lemony glaze. Powdered icing sugar is also referred to as ‘Soft’ icing sugar and not to be confused with ‘Pure’ icing sugar. Soft icing sugar contains a little cornflour/starch to keep it soft as pure sugar is ‘hygroscopic’. This simply means that it absorbs moisture from the air. This is why your white and brown sugar sometimes clumps together. To prevent this, cornflour is added to stop this and keep it soft. Pure icing sugar has no cornflour/starch added and may set solid. It is used in recipe like royal icing when you want it to set firm.

How to make Lemon Ricotta Cookies

  • Preheat oven to 180°C/350°F. Line 2 large baking trays with baking paper. Set aside.
  • Mix: In a large bowl, combine flour, almond meal, baking powder, sugar, vanilla extract and lemon zest until smooth. Mix in egg, butter and ricotta and stir until just combined.
  • Shape: Using a cookie scoop or a a tablespoon, scoop balls of dough onto one of the prepared tray. Space out 2.5cm/1 inch apart, they cookies do not spread much. Flatten slightly.
  • Bake: for 12 to 15 minutes or until lightly golden around the edges. Allow to cool for 5 minutes to help them firm up slightly before transferring to a cooling rack or plate.
  • Make the icing: Combine icing sugar, lemon juice and butter in a small bowl, stirring until smooth. Spread icing over biscuits. Top biscuits with almonds. Set aside for 10 minutes or until set. Serve.

Setting you up for success – Tips, Tricks & FAQs

  • Weigh or measure flour properly! Do you know that scooping flour out of the container can actually compress the flour and you’ll possibly end up with ~50% extra! Compressed flour = Over-measuring = dry, dense and cakey baked products. Weighing is ALWAYS recommended. Grab kitchen scales and you’ll get much more consistent results. If you don’t have scales, you have two options. 1. spoon flour into the measuring cup or 2. use the cup to stir and ‘fluff up’ the flour before scooping and measuring, so that it isn’t packed.
  • How long can this Lemon Ricotta Cookies last? Keep cookies in an airtight container at room temperature for 3-4 days. Honestly, eat them as soon as possible, the fresher the better.
  • How long should Lemon Ricotta Cookies sit before eating? Allow the cookies to cool for 5 minutes to help them firm up slightly before transferring to a cooling rack or plate. Wait until they are completely cooled before icing.
  • Can you freeze Lemon Ricotta Cookies? Freezing is not recommended because it changes the texture. Store at room temperature in an airtight container for 3-4 days.

Did you make this recipe?

Let us know how it turned out for you! Comment below, tag @missmolly_makes on Instagram using #missmollymakes or visit us LIVE at twitch.tv/missmollymakes.com

Medium length close up shot of lemon ricotta cookie surrounded by other cookies. Focused cookie has bite taken out

Lemon Ricotta Cookies

Servings 18 cookies
These lemon ricotta cookies are little moist bites of deliciousness. Drizzled with a sweet tangy icing and topped with crunchy almonds.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Equipment

  • 2 lined baking trays
  • 1 large mixing bowl
  • 1 small bowl

Ingredients
 

  • 200 gm fresh ricotta
  • 50 gm lightly salted butter
  • 120 gm caster sugar fine granulated sugar
  • 2 tsp lemon zest
  • 1 large egg
  • 140 gm plain flour
  • ½ tsp baking powder
  • 70 gm almond meal
  • cup flaked or sliced almonds

Lemon drizzle icing

  • 1 cup powdered icing sugar
  • tsp lemon juice
  • 15 g butter softened

Instructions

  • Preheat oven to 180°C/350°F. Line 2 large baking trays with baking paper. Set aside.
  • In a large bowl, combine flour, almond meal, baking powder, sugar, vanilla extract and lemon zest until smooth.
  • Mix in egg, butter and ricotta and stir until just combined.
  • Using a cookie scoop or a a tablespoon, scoop balls of dough onto one of the prepared tray. Space out 2.5cm/1 inch apart, they cookies do not spread much. Flatten slightly.
  • Bake for 12 to 15 minutes or until lightly golden around the edges. Allow to cool for 5 minutes to help them firm up slightly before transferring to a cooling rack or plate.

Lemon drizzle icing

  • Combine icing sugar, lemon juice and butter in a small bowl, stirring until smooth. Spread icing over biscuits. Top biscuits with almonds. Set aside for 10 minutes or until set. Serve.

Notes

    • Weigh or measure flour properly – Do you know that scooping flour out of the container can actually compress the flour and you’ll possibly end up with ~50% extra! Compressed flour = Over-measuring = dry, dense and cakey baked products. Weighing is ALWAYS recommended. Grab kitchen scales and you’ll get much more consistent results. If you don’t have scales, you have two options. 1. spoon flour into the measuring cup or 2. use the cup to stir and ‘fluff up’ the flour before scooping and measuring, so that it isn’t packed.
    • How long can this Lemon Ricotta Cookies last? Keep cookies in an airtight container at room temperature for 3-4 days. Honestly, eat them as soon as possible, the fresher the better.
    • How long should Lemon Ricotta Cookies sit before eating? Allow the cookies to cool for 5 minutes to help them firm up slightly before transferring to a cooling rack or plate. Wait until they are completely cooled before icing.
    • Can you freeze Lemon Ricotta Cookies? Freezing is not recommended because it changes the texture. Store at room temperature in an airtight container for 3-4 days.

Nutrition

Calories: 121kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 44mg | Potassium: 26mg | Fiber: 1g | Sugar: 7g | Vitamin A: 134IU | Vitamin C: 0.5mg | Calcium: 42mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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