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Lemon Ricotta Cookies – Consuming Chook Meals

by Editorial
Lemon Ricotta Cookies – Consuming Chook Meals

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These lemon ricotta cookies are made with oat flour and topped with a scrumptious gentle lemon glaze. They’re smooth, moist, fluffy and completely scrumptious!

I’ve wished to make an EBF-approved model of Italian ricotta cookies for some time now and since I’m an enormous lemon lover I assumed I’d make lemon ricotta cookies for the vacations this yr!

These cookies are much like my lemon almond flour cookies, besides they’re made with oat flour and have the addition of ricotta cheese. Ricotta cheese is the important thing to those cookies being smooth, moist and fluffy! They’ve an ideal quantity of lemon tang and are completely scrumptious when topped with the candy lemon glaze.

Lemon ricotta cookies on a plate with lemon wedges.

Why You’ll Love These Cookies

  • The ricotta cheese retains these cookies moist and smooth!
  • They’re not overly candy particularly for those who skip the glaze topping.
  • Made with oat flour, these cookies are gluten-free.
  • They’re bursting with lemon taste!
  • Tremendous straightforward to make and solely requires 9 essential substances!
Ingredients measured out to make Lemon Ricotta Cookies: oat cookies, ricotta cheese, cane sugar, unsalted butter, egg, baking soda, baking powder, salt, powdered sugar, lemon juice and lemon zest.

Components Wanted

  • oat flour – we’re utilizing oat flour to make these cookies gluten-free. Oat flour is a wholesome flour choice that’s excessive in fiber and protein and ends in cookies with a chewy, smooth texture. You can also make do-it-yourself oat flour or use store-bought. My favourite store-bought model is Bob’s Purple Mill Oat Flour.
  • baking powder & baking soda – helps the cookies rise.
  • salt – brings all of the flavors collectively.
  • unsalted butter – helps create gentle and fluffy cookies and unsalted butter has a decrease water content material than salted butter. Because of this the cookies shall be much less more likely to unfold whereas baking. Ensure you’re utilizing softened butter for the very best outcomes!
  • cane sugar – we’re creaming the butter and sugar collectively, which ends up in a lighter cookie. I solely examined this with natural cane sugar however it’s best to be capable of swap for granulated or coconut sugar as nicely. Simply notice that the cookies shall be a darker colour for those who use coconut sugar.
  • egg – helps present construction by retaining the fats and liquid substances mixed. I haven’t tried this recipe with an egg substitute and I’m unsure how it will end up as a result of the egg helps to bind all of the substances collectively.
  • ricotta cheese – helps to maintain these cookies moist and smooth and provides a pleasant richness in addition to some dietary advantages. Ricotta cheese is filled with calcium, protein, omega-3 fatty acids and quite a lot of nutritional vitamins and minerals! I used entire milk ricotta cheese, however 2% ricotta cheese may even work.
  • lemon juice & zest – can’t have lemon ricotta cookies with out the lemon! I like to recommend utilizing freshly squeezed lemon juice for the very best taste. I haven’t tried it, however for those who don’t have lemons readily available I wager orange juice and orange zest could be good substitutes.
  • almond extract – that is optionally available, however I discovered that it provides a very nice nutty taste to those cookies.
  • lemon glaze – high these cookies with a scrumptious lemon glaze constituted of powdered sugar, lemon juice and lemon zest.
Collage of 10 photos showing the steps to make lemon ricotta cookies.

The right way to Make

Combine dry substances: Stir collectively the flour, baking powder, baking soda and salt in a medium mixing bowl.

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Cream butter and sugar: In a big bowl, cream the butter and sugar along with an electrical mixer for about 2 minutes on medium pace, till gentle and fluffy.

Whisk moist substances: Add the egg to the butter and sugar combination and whisk till mixed. Add ricotta cheese, lemon juice and zest and whisk once more till totally mixed.

Mix: Add the dry substances to the moist substances and blend nicely with a hand mixer on low pace.

Chill dough: Chill the cookie dough for at the very least 2 hours.

Bake: When prepared, scoop the dough (about 1 ½ Tablespoons every) and roll into balls. Place dough balls onto a parchment-lined baking sheet and type right into a cookie form. No have to press down an excessive amount of because the cookies will unfold whereas baking. Bake for 10-12 minutes at 350°F till edges are barely browned. Take away from oven and funky cookies for 5-10 minutes earlier than transferring to a wire rack.

Make glaze: Whereas cookies are cooling make the glaze by stirring the powdered sugar, lemon juice and zest in a small bowl. You might want so as to add extra lemon juice if it’s too thick. Begin with 1 teaspoon at a time. Frost every cookie with the lemon glaze. Sprinkle extra lemon zest on high for those who want.

Take pleasure in: Let cookies sit for about 5 minutes till icing has set and serve.

A lemon ricotta cookie cut in half with the inside exposed resting on top of other cookies.

Ideas For Success

  • Chill the dough. This helps the butter solidify throughout the dough earlier than baking. Whenever you bake with chilled butter it takes longer to soften and prevents the cookies from spreading an excessive amount of.
  • Don’t press cookies down an excessive amount of. The cookies will unfold sufficient within the oven to type a pleasant form, for those who press down an excessive amount of they may doubtless change into thinner than anticipated.
  • Don’t overcook. Keep watch over the cookies and ensure to not overcook them, in any other case they’ll dry out. The edges must be a slight golden brown.
  • Zest the lemons earlier than juicing them. Whenever you zest a lemon, you’re primarily eradicating the outermost layer of the pores and skin, which is the place the vast majority of the lemon’s taste is. Because of this it is possible for you to to get a extra intense lemon taste whenever you zest the lemon earlier than juicing it. Simply make sure you zest simply the yellow pores and skin and never the white pores and skin beneath, as will probably be bitter. I really like my Microplane Zester for zesting citrus!
  • Enable cookies to chill earlier than including glaze. When you add the glaze to the cookies whereas they’re nonetheless scorching, the glaze will soften and run off the cookies. By letting the cookies cool first, the glaze will set and persist with the cookies.
  • Don’t transfer cookies too quickly. Let the cookies cool for five minutes on the baking sheet earlier than transferring them to a wire cooling rack. These cookies are very delicate so will break for those who switch them whereas nonetheless scorching!
A stack of cookies. The top two cookies are cut in half.

The right way to Retailer

These cookies are nice for storing at room temperature, chilled within the fridge or within the freezer for longer storage.

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Room temperature: Retailer in an hermetic sealed container for two days.

Fridge: Retailer in an hermetic container for as much as 5 days within the fridge. 

Freezer: Retailer in an hermetic sealed container or a freezer-safe ziplock bag for 1-2 months. I like to recommend freezing with out the glaze and including it whenever you’re able to get pleasure from.

professional tip! When storing, layer the cookies with items of parchment paper so the glaze doesn’t get throughout! 
Cookies and lemon wedges on a wire cooling rack.

Extra Oat Flour Recipes

You should definitely try all the cookie recipes in addition to the total assortment of dessert recipes on EBF!

Lemon Ricotta Cookies

These lemon ricotta cookies are made with oat flour and topped with a scrumptious gentle lemon glaze. They’re smooth, moist, fluffy and completely scrumptious!

Lemon ricotta cookies on a plate with lemon wedges.
Whole Time 2 hours 20 minutes

Servings 20

Cookies:

  • 1 ¼ cup oat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup unsalted butter, softened
  • ½ cup cane sugar
  • 1 giant egg
  • ¾ cup ricotta cheese
  • 2 Tablespoons recent lemon juice
  • Zest of 1 lemon
  • ¼ teaspoon almond extract, optionally available

Lemon Glaze:

  • 1 cup powdered sugar
  • 2 Tablespoons recent lemon juice
  • Zest of 1 lemon, to sprinkle on high (optionally available)
  • In a medium bowl, whisk collectively the flour, baking powder, baking soda and salt.

  • In a big bowl, cream butter and sugar collectively till gentle and fluffy (about 2 minutes) with a hand mixer or standing mixer.

  • Add egg then whisk once more till mixed.

  • Add ricotta cheese, lemon juice, lemon zest and almond extract, if utilizing and whisk once more till totally mixed.

  • Add dry substances to moist substances and blend with hand mixer on low.

  • Chill dough for at the very least 2 hours.

  • Preheat oven to 350ºF and line baking sheet with parchment paper.

  • Scoop dough (about 1 ½ Tablespoon every) and roll right into a ball. Place onto baking sheet and type into cookie form, if wanted. Don’t press cookie down an excessive amount of, as cookies will unfold whereas baking

  • Bake for 10-12 minutes till edges are barely browned.

  • Take away from the oven and funky cookies for five minutes earlier than transferring to a cooling rack. These cookies are very delicate so will break for those who switch them whereas nonetheless scorching.

  • Whereas cookies are cooling, make lemon glaze by including powdered sugar and lemon juice in a medium bowl. Stir to mix. You might want so as to add in additional lemon juice if the glaze is simply too thick (begin with one teaspoon at a time). Glaze must be considerably thick.

  • Frost every cookie with the lemon glaze. Sprinkle extra lemon zest on high for those who want.

  • Let cookies sit for about 5 minutes till icing has set and serve.

Serving: 1 cookie Energy: 120kcal Carbohydrates: 16g Protein: 3g Fats: 5g Saturated Fats: 3g Monounsaturated Fats: 1g Ldl cholesterol: 57mg Sodium: 113mg Potassium: 49mg Fiber: 1g Sugar: 12g

DID YOU MAKE THIS RECIPE?

Please depart a remark and star score on this publish and share on social media utilizing the hashtag #eatingbirdfood. I really like seeing your recipe shares!

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