Mini-batch Ricotta Cookies

5 from 2 votes

Prep Time5

Cook Time15

Course: Breakfast, Dessert, Snack

Keyword: easy recipes, gluten-free, lemon cookies, lemon ricotta, low sugar, mini-batch, plant-based, ricotta, ricotta cookies, small-batch, sugar cookies, vegan

Servings: cookies

Calories: 148kcal

Equipment

Cookie sheet

Ingredients

1 tbsp (plant) butter softened (14 g)
2 tbsp sugar (24 g) sub granulated sweetener
2 tbsp ricotta or full-fat cottage cheese, drained (30 g) dairy-free if desired, Kite Hill Foods makes a great df ricotta alternative, also see recipe notes for how to make it at home
1 tsp (optional) lemon juice add optional lemon zest if desired
pinch of salt
drop of vanilla
1/3 cup flour (40 g) gf all purpose if desired
1/4 tsp baking powder

Coating

1 tbsp turbinado or regular sugar (12 g)

Instructions

Preheat oven to 350F and line a cookie sheet with parchment.
In a small bowl and a fork/whisk cream together butter and sugar until light and fluffy (took me a few min).
Add cheese, vanilla, (optional) lemon and lemon zest.
In a mug/other bowl mix flour, baking powder, pinch of salt.
Gradually add dry to wet, stopping as soon as you get a nice soft cookie dough.
If the dough gets too crumbly add a drop of water, if it's too sticky add a pinch more flour.
Roll cookie dough between your palms, roll them in sugar (turbinado sugar works best) and place on the parchment.
Bake 18-20 minutes until edges are brown, cool for 5 and enjoy!

Notes

If you don't have a food scale, and you don't feel comfortable adjusting the amounts, remember to use the spoon & level method in measuring flour to avoid over-measuring, which will lead to dry cookies.
Here's a dairy-free ricotta alternative I have tested these cookies with.
You can also use cashews instead of the dairy-free cheese in this recipe. Soak 1 cup raw cashews (120 g) in hot water about 1 hour, drain and blend with 1/4 cup or so nut milk (or soaking water) until smooth. This will make about 1 cup dairy-free cheese substitute.

Nutrition