cookies

Name: Lemon Ricotta Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 1 h 29 min
Yield: 60
Cuisine: Italian-American
Ingredients: 3 1/4 cups all-purpose flour (14.5 oz); 1 tsp. salt; 1 tsp. baking soda; 1 tsp. baking powder; 1 stick unsalted butter (1/2 cup); 2 cups sugar; 2 eggs; 15 oz. ricotta cheese; 1 lemon, zested; 2 tbsp. lemon juice; 2 tsp. vanilla; 1 1/2 cups powdered sugar; 1 tbsp. melted butter; 3 tbsp. lemon juice; 2 tbsp. lemon zest; 2 tbsp. sprinkles, if desired

Easy Rum Balls Recipe for the holidays

December 15, 2020

This easy rum balls recipe is a tasty treat for grown-ups. This traditional no bake recipe comes together in no time and because the flavor develops even more overnight, it’s the perfect make ahead sweet. For an even more decadent treat, try chocolate covered rum balls!

Rum balls in round red bowl with cream background.

It wouldn’t be Christmas without these old fashioned rum balls. They are as much a part of our holiday treats as gingerbread, buckeyes and sugar cookies. This recipe makes 5 dozen, so it is great for cookie exchanges and gift-giving.

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How to make lemon ricotta cookies

December 11, 2020

Lemon ricotta cookies are soft, fluffy, cake-like cookies. Topped with a sweet-tart lemon glaze, they are a great addition to holiday dessert platters. If soft, frosted cookies are your favorite, check out this pumpkin cookie recipe.

Lemon ricotta are one of my favorite cookies. They are perfectly lemony, soft and fluffy cookies. The lemon glaze on top is an absolute must.

Lemon ricotta cookies

These are hands down, the best lemon ricotta cookies I’ve ever made. This recipe has been tested over and over to yield a perfectly fluffy cookie that does not spread.

Lemon ricotta cookie on black and white background.

There is something about the sweet-tart of lemon desserts that I honestly can’t get enough of. If you are not a fan of heavy desserts, these are the cookies for you.

Ingredients for cookies with ricotta cheese and lemon.

This recipe uses common pantry ingredients. The only items you may have to shop for would be the ricotta and possibly a lemon or two. I tend to like my lemon desserts very lemony, so I will get 2 lemons for that extra punch.

While I am most definitely a lover of chocolate, lemon has often usurped the crown.

I am NOT a baker, but I tried these for a cookie exchange and fell in LOVE! They are SO good!
– Taci

Sift your dry ingredients – flour, baking powder, baking soda and salt, into a medium bowl and set aside.

Beat butter and sugar together until creamy, then add eggs and ricotta.

Add dry ingredients and mix together until it forms a uniform dough. Scoop dough and refrigerate.

Step by step instructions for making lemon ricotta cookies.

After dough has chilled, bake cookies and let them cool completely. While cookies are cooling, mix together all of the ingredients for the glaze. Add as much or as little lemon juice to get the desired consistency.

Spreading lemon glaze on ricotta cookies.

Use a small offset spatula to spread the icing on the cookies and top with sprinkles. The easiest way to do this is over a baking sheet to catch any drips for easy cleanup.

Putting sprinkles on glazed ricotta cookies.

Chef tips for success

Chill the dough – I tested this recipe over and over. For me, the sweet spot was chilling the dough for four hours. That’s when I got the perfect cookie. If you don’t have that much time, chill for at least 2 hours.
Use parchment paper – I had the best results when the cookies were baked on parchment-lined baking sheets. A Silpat also gave me good results, but I preferred the parchment paper.
A small offset spatula makes spreading the glaze on the cookies a snap.
Use full fat ricotta cheese. Don’t buy fat-free, it won’t give you the same results and you’ll be disappointed.
Don’t make cookies too big. A small cookie scoop (1 tbsp.) makes the perfect size.

Cut open ricotta cookie with lemon glaze and sprinkles.

I really hope you love this recipe. If you make it, snap a pic and share it with me either in the Fabulous Foodie Friends Facebook group or on Instagram by tagging @pookspantry and using hashtag #pookspantry.

If you love this recipe, please give it 5 stars!

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 60

Lemon Ricotta Cookies

Pillowy soft and perfectly lemony, lemon ricotta cookies are sure to be a hit.

Prep Time 15 minutes

Bake Time 14 minutes

Cooling Time 1 hour

Total Time 1 hour 29 minutes

Ingredients

For the Cookies

3 1/4 cups all-purpose flour (14.5 oz)
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 stick unsalted butter (1/2 cup)
2 cups sugar
2 eggs
15 oz. ricotta cheese
1 lemon, zested
2 tbsp. lemon juice
2 tsp. vanilla

For the Glaze

1 1/2 cups powdered sugar
1 tbsp. melted butter
3 tbsp. lemon juice
2 tbsp. lemon zest
2 tbsp. sprinkles, if desired

Instructions

Preheat oven to 350 degrees.
In a medium bowl, combine flour, baking soda, baking powder and salt. Whisk to combine and set aside.
In a large bowl, combine butter and sugar. Using an electric mixer, beat until light and fluffy, about 3 minutes.
Add eggs, one at a time, beating until incorporated after each addition.
Add ricotta cheese, vanilla, lemon juice and zest, beat until fully incorporated, about 2 minutes.
Mix in dry ingredients until thoroughly incorporated, but do not overmix.
Line baking sheets with nonstick silicone liners or parchment paper. Using a tablespoon (1/2 ounce) scoop, portion dough onto baking sheets, leaving two inches between them.
Wrap baking sheet tightly with plastic wrap and chill dough for at least 2 hours, up to 24 hours.
Remove plastic wrap and bake cookies straight from the fridge for 12 -14 minutes, until edges begin to brown.
Remove from oven and let cool on baking sheet for 10 minutes, then transfer to cooling rack to cool completely.
Mix all ingredients for glaze together and gently spread on top of cookie. Top with sprinkles, if desired. Let glaze harden for at least 2 hours.

Notes

To spread icing:

Use a butter knife or a small offset spatula to spread icing on top of cookies

Easy Gingerbread Biscotti Recipe

November 9, 2019

Home » cookies

There are few flavors that spark the feeling of the holidays like gingerbread. Whether it is a classic gingerbread cake or gingerbread biscotti, that combination of warm spices and the way they fill the house with their delicious aroma gives me all the feels.

slices of gingerbread biscotti on white plate

Biscotti are the perfect option for mailing holiday cookies to far away friends and family. They are sturdy and not prone to breaking. Also, everyone loves getting cookies in the mail.

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Gingerbread Biscotti

Gingerbread is by far my favorite holiday flavor. I don’t shy away from the spices, I like a strong gingerbread flavor. These biscotti have a hefty amount of spices in them, but they are not overpowering.

Biscotti recipes are similar to making any other cookie, except for the second bake. Which is why they are called biscotti – it translates as twice cooked.

More biscotti recipes we love: Butter Pecan Biscotti / Cranberry Pistachio Biscotti / Chocolate Mint Biscotti

I debated about topping these twice baked cookies with coarse sanding sugar for a bit of sparkle, but in the end, decided against it.

I dusted them with powdered sugar to get the crackled effect that you get with crinkle cookies.

How to make biscotti

As with any and all recipes, read it through before you begin. Do a quick check to make sure you have everything you need – this may seem obvious, but I’ve made this mistake before. Don’t be like me, double check the pantry.

Get everything you’ll need ready to go. Measure the spices and flour, then whisk them together.

In the bowl of a stand mixer, combine the butter, sugars and eggs. Add in vanilla and molasses.

Add the flour mixture into the molasses mixture and mix until just combined. It will form a slightly stiff dough, be careful not to overwork it. Remove the dough from the bowl of the mixer and shape it into two even loaves.

Dust the tops of the loaves with powdered sugar. Slide them into the oven to bake.

How to slice biscotti

Making biscotti is a snap. The only part of the process that, on occasion, can give you trouble is slicing it for the second bake. There is one major reason for this, most of the time: the knife.

When you remove the biscotti from the oven and slice it for the final bake, it is still warm. You have to be gentle with it at this stage, but equally important is using the proper knife.

If you use a heavy, serrated bread knife, sometimes the biscotti break because the blade of the knife is too thick.

The wavy edge knife that I’m using in the photo is my go to serrated knife. The blade is thin enough to slice through biscotti and other delicate items without breaking them, but sturdy enough to go through a loaf of sourdough like butter.

I received that knife in my kit on the first day of culinary school (almost 20 years ago) and it still works like a charm.

Easy gingerbread biscotti

After you’ve sliced the biscotti, lay them on their sides and slide them back into the oven for another 10 – 12 minutes for the second bake. This gingerbread biscotti is very easy to make and a great recipe to start with if you’ve never made biscotti before.

Crunchy and delicious gingerbread biscottis are perfect for dunking into a strong cup of coffee or tea. I also like them as is, I love the crunch of these cookies.

Perfect for the holidays, these biscotti, full of gingerbread spices, would be a welcome homemade gift that anyone would love to receive.

Helpful tools and equipment

• fine mesh strainer– useful for more than just dusting baked goods with powdered sugar!
• baking sheets – These are heavy duty sheet pans. They can stand up to a lot of wear and tear without warping.
• parchment paper sheets – avoid the dreaded curl and buy sheets instead of a roll.
• silpat baking mat – worth every penny and a GREAT gift for bakers.
• stand mixer – If you like to cook and/or bake, this is a must have.
• wavy knife
• measuring cups – heavy duty, includes hard to find sizes
• measuring spoons – narrow enough to fit into small jars, plus they have in-between sizes!
• nutmeg grater – freshly grated nutmeg makes a world of difference!
• stainless steel mixing bowls – essential for holiday baking

If you love this recipe, please give it 5 stars!

Please consider rating and/or commenting. Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Did you make this gingerbread biscotti recipe? Tag me on Instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group! I can’t wait to see your version!

Yield: 36