Anabelle Mclean Ina Garten’s Lemon Ricotta Cookies are soft, cake-like treats with a refreshing burst of citrus flavor. These cookies combine creamy ricotta cheese, zesty lemon, and a delicate glaze to create a light and tangy dessert perfect for any occasion.
What are Ina Garten Lemon Ricotta Cookies?
Lemon Ricotta Cookies are soft, tender cookies infused with lemon zest and ricotta cheese, which gives them a moist, almost cake-like texture. They are finished with a simple lemon glaze that adds the perfect amount of sweetness and tang.
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Reasons to Try Ina Garten Lemon Ricotta Cookies
- Soft and Moist: Ricotta cheese makes these cookies light and fluffy.
- Bright and Refreshing: Fresh lemon zest and juice provide a delicious citrus flavor.
- Easy to Make: A simple recipe with no complicated steps.
- Perfect for Any Occasion: Great for brunch, afternoon tea, or as a sweet snack.
Ingredients Needed to Make Ina Garten Lemon Ricotta Cookies
For the Cookies:
- All-purpose flour – 2 ½ cups
- Baking powder – 1 teaspoon
- Kosher salt – ½ teaspoon
- Unsalted butter – 1 stick (½ cup), softened
- Granulated sugar – 1 ¾ cups
- Eggs – 2 large
- Ricotta cheese – 1 (15-ounce) container (whole milk ricotta)
- Lemon zest – 2 tablespoons (from 2 lemons)
- Fresh lemon juice – 2 tablespoons
- Vanilla extract – 1 teaspoon
For the Lemon Glaze:
- Powdered sugar – 1 ½ cups
- Fresh lemon juice – 3 tablespoons
- Lemon zest – 1 teaspoon (optional for garnish)
Instructions to Prepare Ina Garten Lemon Ricotta Cookies
Preheat the Oven:
- Preheat the oven to 375°F (190°C).
- Line two baking sheets with parchment paper.
Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt.
Cream the Butter and Sugar:
- In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
Add the Wet Ingredients:
- Beat in the eggs one at a time, followed by the ricotta cheese, lemon zest, lemon juice, and vanilla extract. Mix until smooth and well combined.
Combine the Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Scoop and Bake:
- Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden and the tops are set.
Cool the Cookies:
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Prepare the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more sugar or juice, if needed.
Glaze the Cookies:
- Drizzle or spread the glaze over the cooled cookies. Sprinkle with additional lemon zest, if desired, for a decorative touch.
- Allow the glaze to set for about 15 minutes before serving.
What Goes Well With Ina Garten Lemon Ricotta Cookies?
- Afternoon Tea or Coffee: The perfect pairing for a light snack.
- Fresh Berries: Serve with strawberries or raspberries for a fruity contrast.
- Whipped Cream: Add a dollop for an elegant presentation.
- Lemon Sorbet: A refreshing pairing to enhance the lemon flavor.
Key Tips for Making Ina Garten Lemon Ricotta Cookies
- Use Fresh Lemons: Fresh lemon juice and zest add the best flavor. Avoid bottled juice.
- Don’t Overmix: Mix the dough until just combined to keep the cookies light and tender.
- Cool Before Glazing: Let the cookies cool completely to prevent the glaze from melting.
- Adjust the Glaze: Add more powdered sugar for a thicker glaze or more lemon juice for a thinner consistency.
- Store Properly: Keep cookies in an airtight container to maintain their moisture.
Creative Variations of Ina Garten Lemon Ricotta Cookies
- Add Almond Flavor: Replace vanilla extract with almond extract for a nutty twist.
- Orange Ricotta Cookies: Swap lemon zest and juice with orange for a citrus variation.
- Glaze with Honey: Add a teaspoon of honey to the glaze for extra sweetness.
- Sprinkle with Sugar: Top with coarse sugar before baking for a crunchy texture.
- Add White Chocolate Chips: Fold in a handful of white chocolate chips for a sweet surprise.
Storage Guidelines for Ina Garten Lemon Ricotta Cookies
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: For longer storage, refrigerate the cookies for up to 5 days. Let them come to room temperature before serving.
- Freeze: Freeze unglazed cookies for up to 2 months. Thaw, glaze, and serve.
Nutrition Value
- Calories: ~150 per cookie
- Protein: 2g
- Carbohydrates: 20g
- Fats: 6g
- Sugar: 12g
- Fiber: 1g
FAQs
Ina Garten’s Lemon Ricotta Cookies are soft, cake-like treats with a refreshing burst of citrus flavor. These cookies combine creamy ricotta cheese, zesty lemon
Wrapping Up
Ina Garten’s Lemon Ricotta Cookies are light, tender, and bursting with fresh lemon flavor. With their soft, cake-like texture and zesty glaze, they’re perfect for any occasion—from casual snacks to elegant dessert tables. Try this easy recipe and enjoy a refreshing twist on a classic treat!
More Ina Garten Recipes
- Barefoot Contessa Asparagus Quiche
- Ina Garten Spinach Gratin
- Ina Garten Bangers & Mustard Mash
- Ina Garten Maple Roasted Carrots
Ina Garten Lemon Ricotta Cookies Recipe
Lemon Ricotta Cookies are soft, tender cookies infused with lemon zest and ricotta cheese, which gives them a moist, almost cake-like texture. They are finished with a simple lemon glaze that adds the perfect amount of sweetness and tang.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: Makes about 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
For the Cookies:
- All-purpose flour – 2 ½ cups
- Baking powder – 1 teaspoon
- Kosher salt – ½ teaspoon
- Unsalted butter – 1 stick (½ cup), softened
- Granulated sugar – 1 ¾ cups
- Eggs – 2 large
- Ricotta cheese – 1 (15-ounce) container (whole milk ricotta)
- Lemon zest – 2 tablespoons (from 2 lemons)
- Fresh lemon juice – 2 tablespoons
- Vanilla extract – 1 teaspoon
For the Lemon Glaze:
- Powdered sugar – 1 ½ cups
- Fresh lemon juice – 3 tablespoons
- Lemon zest – 1 teaspoon (optional for garnish)
Instructions
Preheat the Oven:
- Preheat the oven to 375°F (190°C).
- Line two baking sheets with parchment paper.
Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt.
Cream the Butter and Sugar:
- In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
Add the Wet Ingredients:
- Beat in the eggs one at a time, followed by the ricotta cheese, lemon zest, lemon juice, and vanilla extract. Mix until smooth and well combined.
Combine the Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Scoop and Bake:
- Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden and the tops are set.
Cool the Cookies:
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Prepare the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more sugar or juice, if needed.
Glaze the Cookies:
- Drizzle or spread the glaze over the cooled cookies. Sprinkle with additional lemon zest, if desired, for a decorative touch.
- Allow the glaze to set for about 15 minutes before serving.
