Ricotta Cookies Recipe

All-purpose flour: The base for the cookies, providing structure and texture.

Baking powder: Helps the cookies rise and become fluffy.

Baking soda: Works with the baking powder to give the cookies their light texture.

Salt: Enhances the flavors of the other ingredients.

Unsalted butter: Adds richness and moisture to the cookies.

Granulated sugar: Sweetens the cookies and helps with browning.

Ricotta cheese: Adds a creamy texture and unique flavor to the cookies.

Egg: Binds the ingredients together and adds richness.

Vanilla extract: Adds a warm, sweet flavor to the cookies.

Lemon zest: Provides a fresh, citrusy flavor that brightens the cookies.

When mixing the butter and sugar together, ensure you beat them until they are truly light and fluffy. This step is crucial as it incorporates air into the mixture, giving your cookies a tender and airy texture. Using a stand mixer or hand mixer on medium speed for about 3-5 minutes should achieve the desired consistency.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cookies denser.

• baking powder - Substitute with cream of tartar and baking soda: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder to achieve the same leavening effect.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder as a substitute for baking soda, but this may slightly alter the taste and texture.

• salt - Substitute with kosher salt: Kosher salt has a coarser grain, so use a bit more to achieve the same saltiness.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, though it will add a slight coconut flavor.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.

• ricotta cheese - Substitute with cream cheese: Cream cheese has a similar texture and moisture content, though it will make the cookies richer and tangier.

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to replace one egg, suitable for vegan diets.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• lemon zest - Substitute with orange zest: Orange zest offers a similar citrusy brightness with a slightly different flavor.

• To keep your ricotta cookies fresh and delightful, store them in an airtight container at room temperature. They will stay soft and flavorful for up to 3 days.
• For longer storage, place the cookies in an airtight container and refrigerate them. This will extend their shelf life to about a week while maintaining their delicious texture.
• If you want to enjoy these desserts over a longer period, freezing is an excellent option. First, ensure the cookies are completely cooled.
• Arrange the cookies in a single layer on a baking sheet and place them in the freezer for about an hour. This step prevents them from sticking together.
• Once the cookies are frozen, transfer them to a freezer-safe bag or container. Label the container with the date to keep track of their freshness.
• When you're ready to enjoy the frozen cookies, simply take out the desired amount and let them thaw at room temperature for about 30 minutes. For a warm treat, you can also reheat them in a preheated oven at 300°F (150°C) for 5-7 minutes.
• If you prefer to freeze the cookie dough instead, scoop tablespoonfuls of dough onto a baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag or container.
• When baking frozen dough, add an extra 2-3 minutes to the original baking time, ensuring the edges turn golden and the cookies are perfectly baked.

• Preheat your oven to 300°F (150°C). Place the ricotta cookies on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes, or until they are heated through. This method helps retain their soft and fluffy texture.

• Use a microwave-safe plate and arrange the ricotta cookies in a single layer. Cover them with a damp paper towel to prevent drying out. Microwave on medium power for 10-15 seconds. Check and add more time if necessary, but be cautious not to overheat.

• If you have an air fryer, preheat it to 300°F (150°C). Place the ricotta cookies in the basket in a single layer. Heat for 2-3 minutes, checking frequently to ensure they don't get too crispy.

• For a stovetop method, use a non-stick skillet over low heat. Place the ricotta cookies in the skillet and cover with a lid. Heat for about 2-3 minutes, flipping halfway through to warm both sides evenly.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Baking sheet: A flat sheet used to place the cookie dough on for baking.

• Parchment paper: Lining for the baking sheet to prevent the cookies from sticking.

• Mixing bowl: Used to combine and mix the ingredients.

• Whisk: Used to whisk together the dry ingredients like flour, baking powder, baking soda, and salt.

• Electric mixer: Used to beat the butter and sugar until light and fluffy, and to mix in the ricotta, egg, vanilla, and lemon zest.

• Measuring cups: Used to measure out the flour, sugar, and ricotta cheese accurately.

• Measuring spoons: Used to measure out the baking powder, baking soda, salt, vanilla extract, and lemon zest.

• Spatula: Used to scrape down the sides of the mixing bowl and to help combine the ingredients.

• Tablespoon: Used to drop tablespoonfuls of dough onto the baking sheet.

• Wire rack: Used to cool the cookies completely after they have been baked.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.

Use a cookie scoop: A cookie scoop ensures uniform cookie dough portions, saving time and ensuring even baking.

Soften butter quickly: Cut butter into small pieces and let it sit at room temperature for faster softening.

Mix dry ingredients in advance: Combine flour, baking powder, baking soda, and salt in a bowl ahead of time.

Line baking sheets: Use parchment paper to line baking sheets for easy cleanup and quick cookie removal.