Recipes.. Lemon Ricotta Cookies Print Lemon Ricotta Cookies cake
A super easy ricotta cookies recipe made with olive oil (no butter) and whole milk ricotta cheese. Crispy on the bottom and fluffy in the center with a decadent lemon glaze and poppy seeds sprinkle.
Ingredients
2 1/2 c all purpose flour
1 lb ricotta cheese
1/2 c extra Virgin olive oil
1 tsp vanilla extract or the seeds from 1 vanilla bean
Zest from 1 lemon
Juice from 1 lemon
2 c cane sugar
2 organic eggs
3/4 tsp sea salt
1 tsp baking powder
1/4 c poppy seeds
for the lemon glaze
1 large lemon juiced and zested
2 c Powder sugar + more as needed
Instructions
Preheat your oven to 375"F .
In a large mixing bowl whisk together the flour, baking powder and sea salt. Set aside.
In a separate bowl whisk together the egg with the sugar, vanilla extract and olive oil until creamy. Add the ricotta cheese and whisk together until incorporated. Whisk in the juice and zest from 1 lemon then pour all the wet ingredients on top of the flour mixture.
Using a spatula fold the wet mixture into the dry until combined.
Line two baking sheets with parchment paper and using two spoons drop the cookie dough by spoonful on the sheet leaving about 1 1/2 inch space in between.
Bake the ricotta cookies in the preheated oven for about 17 to 20 minutes until golden brown around the edges.
Using a small cookie spatula transfer them to a cooling rack.
Once the ricotta cookies have cooled off completely, make your lemon glaze by whisking together the juice from 1 lemon with the powder sugar. Add more powder sugar if needed, until desired consistency is achieved.
Using a small spoon add some of the glaze to each ricotta cookie and sprinkle with the reserved lemon zest and poppy seeds.
Allow to glaze to set for about 45 minutes. Store in an airtight container
Ingredients
2 1/2 c all purpose flour
1 lb ricotta cheese
1/2 c extra Virgin olive oil
1 tsp vanilla extract or the seeds from 1 vanilla bean
Zest from 1 lemon
Juice from 1 lemon
2 c cane sugar
2 organic eggs
3/4 tsp sea salt
1 tsp baking powder
1/4 c poppy seeds
for the lemon glaze
1 large lemon juiced and zested
2 c Powder sugar + more as needed
Instructions
Preheat your oven to 375"F .
In a large mixing bowl whisk together the flour, baking powder and sea salt. Set aside.
In a separate bowl whisk together the egg with the sugar, vanilla extract and olive oil until creamy. Add the ricotta cheese and whisk together until incorporated. Whisk in the juice and zest from 1 lemon then pour all the wet ingredients on top of the flour mixture.
Using a spatula fold the wet mixture into the dry until combined.
Line two baking sheets with parchment paper and using two spoons drop the cookie dough by spoonful on the sheet leaving about 1 1/2 inch space in between.
Bake the ricotta cookies in the preheated oven for about 17 to 20 minutes until golden brown around the edges.
Using a small cookie spatula transfer them to a cooling rack.
Once the ricotta cookies have cooled off completely, make your lemon glaze by whisking together the juice from 1 lemon with the powder sugar. Add more powder sugar if needed, until desired consistency is achieved.
Using a small spoon add some of the glaze to each ricotta cookie and sprinkle with the reserved lemon zest and poppy seeds.
Allow to glaze to set for about 45 minutes. Store in an airtight container
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