Best Lemon Ricotta Cookie Recipe

Lemon Ricotta Cookies Salt & Baker

WebApr 23, 2022 · Combine dry ingredients. Whisk together the flour, baking powder and salt in a medium bowl. Cream together wet ingredients. …

1. Preheat oven to 375. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
2. In medium bowl whisk the flour, baking powder, and salt. Set aside.
3. In a large bowl or using the bowl of a stand mixer fitted with a paddle attachment cream the butter and sugar on medium speed for 2-3 minutes. Scraping down the sides of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition.
4. Mix in the ricotta cheese, lemon juice, and lemon zest. Beat until well combined.

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Lemon Ricotta Cookies Recipe Sally's Baking Addiction

WebFeb 19, 2018 · With the mixer running on low speed, add the eggs one at a time, then add the ricotta cheese, vanilla extract, almond extract (if …

1. Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
2. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the ricotta cheese, vanilla extract, almond extract (if using), lemon zest, and lemon juice. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Add the dry ingredients. On low speed, beat everything just until incorporated. Do not overmix. Dough will be very creamy, sticky, and thick. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2-3 days.
3. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
4. Remove cookie dough from the refrigerator. Measure cookies to be 1 Tablespoon of dough each– just use a Tablespoon measuring spoon and your finger to release it onto the sheet. Place 3 inches apart on the baking sheets. Bake for 13-14 minutes or until a cookie springs back when lightly poked with your finger. (That’s how I test them!)

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