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–+ servings
cookie on tray with bite

Recipe by Molly
at missmollymakes.com

5 from 2 votes

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 Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 18 cookies
Calories: 121kcal

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
  • ⅓ cup flaked or sliced almonds

Lemon drizzle icing

  • 1 cup powdered icing sugar
  • 1½ 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