Ina Garten Lemon Ricotta Cookies Recipe for Light Bites

Lemon ricotta cookies burst with sunshine-kissed charm, transforming ordinary afternoons into delectable moments of pure bliss.

These cloud-soft bites whisper tales of Italian bakeries and summer afternoons.

Tangy citrus dances gracefully with creamy ricotta, creating a symphony of flavors that pirouettes across your palate.

Each morsel carries a delicate balance between bright zest and smooth richness that feels almost magical.

Light as a feather and impossibly tender, these cookies redefine what a simple dessert can achieve.

Their elegant simplicity speaks volumes about unpretentious, soulful baking.

You’ll want to savor every crumb of these irresistible little pleasures that promise to elevate your sweet repertoire.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Calories: 179 kcal

Servings: 24

Ingredients in Ina Garten’s Lemon Ricotta Cookies

• Granulated Sugar: Choose fine, pure white crystals for even sweetness distribution.
• Powdered Sugar: Select fresh, clump-free sugar for smooth glaze texture.
• Lemon Zest: Pick bright, firm lemons with vibrant yellow skin for intense citrus aroma.

• Butter: Use high-quality unsalted butter at room temperature for creamy consistency.
• Eggs: Select fresh, large eggs with intact shells for better binding.
• Ricotta Cheese: Opt for smooth, creamy variety without excess liquid.
• Fresh Lemon Juice: Squeeze directly from ripe lemons for maximum tangy flavor.

• All-Purpose Flour: Choose unbleached flour for better texture and natural taste.
• Baking Powder: Use fresh, active powder to ensure proper cookie rise.
• Salt: Select fine sea salt for balanced flavor enhancement.

Cookie-Making Tools for Ina’s Ricotta Treats

• Electric mixer: Powerful tool for creaming butter and sugar to perfection.
• Mixing bowls: Two medium-sized bowls for separating dry and wet ingredients.
• Whisk: Essential for blending dry ingredients and creating smooth glaze.
• Baking sheets: Flat pans for evenly baking cookie batches.
• Parchment paper: Non-stick surface for easy cookie removal.
• Wire rack: Helps cookies cool and glaze set without getting soggy.
• Measuring cups and spoons: Precise tools for accurate ingredient amounts.
• Citrus zester or grater: Perfect for extracting fresh lemon zest.
• Spatula: Helps fold ingredients and scrape bowls clean.

How to Bake Lemon Ricotta Cookies Easily

• Prepare Baking Zone

Crank up the oven to a toasty 375°F and line baking sheets with parchment paper for hassle-free cookie magic.

• Craft Lemon Sugar Base

Massage fresh lemon zest into granulated sugar, releasing an incredible citrusy aroma that’ll make your kitchen smell amazing.

• Mix Dry and Wet Ingredients

Whisk flour, baking powder, and salt in one bowl. In another, cream butter with lemon-infused sugar using an electric mixer until fluffy. Add eggs and ricotta cheese, blending until silky smooth.

• Create Cookie Dough

Gently fold dry ingredients into wet mixture, stirring just until combined. Don’t overmix – you want tender, melt-in-your-mouth cookies.

• Bake and Transform

Scoop dollops of dough onto prepared sheets. Bake for 13-15 minutes until edges turn a gorgeous golden brown. Let cookies cool on the sheet for a quick moment to set their structure.

• Finish with Zesty Glaze

Whip up a quick glaze by mixing powdered sugar with lemon juice and zest until it reaches a silky, drizzle-worthy consistency. Dunk cookie tops into the glaze and let them rest on a wire rack until the glaze sets perfectly.

Zesty Tips for Ricotta Cookie Flavor

Swap lemon for other zesty citrus like orange or lime zest. Each fruit brings a distinctive, bright twist to the classic cookie.

Fold in chopped pistachios or sliced almonds for unexpected texture. Toasted nuts provide a delicious contrast to the soft, tender cookie.

Sprinkle finely chopped fresh herbs like thyme or rosemary into the dough. These unexpected additions deliver a sophisticated, gourmet touch.

Replace lemon glaze with lavender-infused sugar glaze or white chocolate drizzle. Different toppings transform the cookie’s entire flavor profile.

Serving Ideas for Ricotta Cookies

• Pair with Afternoon Tea: Serve these lemon ricotta cookies alongside a steaming cup of Earl Grey or chamomile tea for a delightful mid-day treat.
• Dress Up for Dessert Platter: Arrange cookies on a beautiful ceramic plate with fresh mint leaves and a sprinkle of powdered sugar for an elegant presentation.
• Create Weekend Brunch Accent: Add these zesty cookies to a brunch spread with fresh berries, yogurt parfaits, or as a sweet companion to light breakfast fare.
• Gift with Charm: Package cookies in clear cellophane bags tied with a soft ribbon for a homemade gift that showcases your baking skills.

Keeping Lemon Ricotta Cookies Soft and Fresh

• Preserve Fresh Flavor: Store cooled lemon ricotta cookies in an airtight container at room temperature for up to 5 days. Layer between parchment paper to prevent sticking.
• Freeze for Future Enjoyment: Wrap unglazed cookies tightly in plastic wrap, then place in freezer-safe bags. Cookies maintain peak taste for 2-3 months when frozen.
• Glaze with Care: Add powdered sugar glaze just before serving to keep cookies crisp and prevent sogginess. Drizzle fresh glaze for maximum flavor impact.
• Make-Ahead Magic: Prepare cookie dough up to 3 days in advance. Refrigerate in sealed container, then bake when craving strikes for convenient homemade treats.

Heavenly Ina Garten Lemon Ricotta Cookies Recipe

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4.8 from 16 reviews

• Total Time: 35 minutes
• Yield: 24 1x

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Description

Ina Garten’s lemon ricotta cookies blend zesty citrus with creamy cheese in a delightful Italian-inspired treat. Simple ingredients create a melt-in-your-mouth experience you’ll savor with each sweet, tangy bite.

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Ingredients

Scale 1x2x3x

• 1 (15 oz/425 g) whole milk ricotta cheese
• 2 large eggs
• 1 stick (113 g/4 oz) unsalted butter, softened
• 2 ½ cups (313 g) all-purpose flour
• 2 cups (400 g) granulated sugar
• 1 ½ cups (180 g) powdered sugar, sifted
• 1 tsp baking powder
• 1 tsp salt
• 6 tbsps (90 ml) fresh lemon juice
• Zest of 3 lemons

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Instructions

1. Lemon-Sugar Preparation: Vigorously massage granulated sugar with lemon zest in a mixing bowl until fragrant and slightly moist, releasing essential citrus oils.
2. Dry Ingredient Blending: Thoroughly combine flour, baking powder, and salt in a separate bowl, ensuring a uniform, lump-free mixture.
3. Butter Creaming: Utilize an electric mixer to whip softened butter with lemon-sugar blend until achieving a light, airy texture with a pale yellow hue.
4. Egg Integration: Methodically incorporate eggs, one at a time, blending completely to create a smooth, homogeneous batter.
5. Wet Ingredient Fusion: Gently fold ricotta cheese and lemon juice into the mixture, creating a glossy, cohesive consistency.
6. Dough Formation: Delicately fold dry ingredients into wet mixture, stirring minimally to maintain a tender cookie texture.
7. Cookie Shaping: Carefully drop rounded spoonfuls of dough onto parchment-lined baking sheets, positioning them with ample spacing.
8. Baking Process: Roast in a preheated 375°F oven for 13-15 minutes, watching for golden-brown edges and set centers.
9. Cooling Technique: Rest cookies on baking sheets for 20 minutes, allowing them to stabilize and prevent crumbling.
10. Glaze Creation: Whisk powdered sugar with lemon juice and zest until achieving a smooth, translucent coating.
11. Finishing Touch: Dip cooled cookie tops into glaze, letting excess drip away, then place on wire rack or wax paper to set completely.

Notes

• Zest Technique: Rubbing lemon zest with sugar releases essential oils, intensifying the citrus flavor and creating a fragrant base for the cookies.
• Ricotta Magic: Use room temperature ricotta for smoother incorporation and a lighter, more tender cookie texture.
• Mixing Mastery: Avoid overmixing the dough to prevent tough cookies; mix just until ingredients are combined for a delicate crumb.
• Glaze Precision: Let cookies cool completely before glazing to ensure the topping sets perfectly and doesn’t slide off the surface.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 179
• Sugar: 23 g
• Sodium: 126 mg
• Fat: 6 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 0.5 g
• Protein: 3 g
• Cholesterol: 31 mg