I really wanted to share these soft lemon ricotta cookies with you. I made them for a school party, and they’re so simple that they deserve a place on the blog.
They contain no eggs and very little added fat, relying on ricotta to give them their soft, tender texture. Lemon zest and vanilla add a lovely fragrance, while a coating of icing sugar makes them look almost like little snowballs.
The recipe comes from one of my old handwritten recipe clippings. Unfortunately, I can no longer trace its original source, but I’m always happy to update the post if the author is ever identified.
Summer makes me less inclined to spend time in the kitchen, but my list of recipes I absolutely must try keeps growing. In the meantime, these little cookies are a lovely, easy bake to enjoy with a cup of tea or coffee.
Want more cookies ideas? Check my Befanini Versiliesi or my Zuccherini Montanari.
Soft Lemon Ricotta Cookies Recipe
These Italian ricotta cookies are tender, lightly sweet and delicately scented with lemon and vanilla. They’re made without eggs and are especially easy to prepare, making them a lovely everyday treat.
Yield: Approximately 8 servings
Prep time: 15 minutes, plus 1 hour to drain the ricotta
Baking time: 8–10 minutes
Ingredients
250 g fresh cow’s milk ricotta, well drained
140 g all-purpose flour
100 g granulated sugar
1 sachet baking powder
A pinch of fine salt
Finely grated zest of 1 lemon
Seeds from ½ vanilla pod
Icing sugar, for coating
Method
Place the ricotta in a fine-mesh sieve and leave it to drain for about 1 hour, allowing excess whey to run off.
Sift the flour and baking powder into a bowl. Add the granulated sugar, lemon zest, vanilla seeds and salt, and mix well.
Add the drained ricotta and gently combine everything with your hands until you have a very soft dough.
Take small portions of dough and roll them into balls. Arrange them on a baking tray lined with parchment paper, leaving a little space between each cookie.
Bake in a preheated conventional oven at 180°C (350°F) for 8–10 minutes, or until the cookies are lightly golden.
While they are still warm, dust generously with icing sugar. For a thicker coating, gently roll each cookie in icing sugar.
Serve warm or cold. Once completely cooled, store the cookies in an airtight tin for a few days.
Recipe Notes
Drain the ricotta well: This is essential because excess moisture can make the dough too wet and affect the final texture.
Expect a soft dough: The mixture is naturally very soft, so handle it gently rather than adding extra flour straight away.
Gluten-free option: You can try replacing the all-purpose flour with a gluten-free flour blend designed for baking. Results may vary depending on the blend.
Storage: Keep the cooled cookies in an airtight container and enjoy them within a few days.
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