Lemon Ricotta Cookies

5 from 2 votes

Course: Breakfast, Dessert, Snack

Servings:

Calories: 111kcal

2 cups whole milk ricotta (500 g) ideally the dry crumbly kind
2 eggs
1/2 cup softened butter (112 g) 1 stick of butter
1 tbsp oil (14 g)
1 cup sugar (192 g)
3 3/4 cup all purpose flour (450 g) You might have to add a little more or less depending on the consistency of your ricotta
2 tsp baking powder
1 tsp baking soda
zest of 1 lemon
1/4 tsp salt
(optional) sugar to dust tops

Preheat oven to 350F and line two cookie sheets with parchment. In a large bowl add your ricotta, softened butter, oil, eggs, sugar, zest, salt. In a separate bowl whisk together flour, baking powder, baking soda.
Now you’ll get your hands dirty (or use a stand mixer). Using your hands break the yolks and combine your first bowl. Add most of your flour and start combining. Keep adding flour until the dough comes together and is no longer sticky but still soft.
Form heaping 2 tbsp balls between your palms and place on the cookie sheet at least 1/2 inch apart (They don’t flatten but they do expand, though I love it when they touch each other and you have to break them apart, weird I KNOW). Sprinkle a little sugar if you like for extra crunchiness.
Bake 20-30 minutes until golden browned on top. Cool on a wire rack.
If you prefer to add a little more kick to the flavor of these cookies (totally optional since they’re delicious on their own) mix together 1/2 cup (60 g) organic powdered sugar and 2-3 tsp lemon juice. Drizzle tops of cooled cookies. YUM.

You can probably sub white whole wheat flour for all purpose to make these cookies a bit low glycemic, but I haven't tried this substitution.