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Ina Garten Lemon Ricotta Cookies

Ina Garten Lemon Ricotta Cookies
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Ina Garten’s version showcases her love of ricotta as a secret weapon for moisture in baked goods. The ricotta keeps the cookies soft and cake-like while the fresh lemon zest and juice bring vibrant citrus flavor that sings in every bite. The simple lemon glaze adds just the right amount of sweetness and a beautiful glossy finish. These cookies stay wonderfully soft for several days, making them ideal for gifting or keeping on the counter for easy snacking.

Ingredients

Scale
  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened to room temperature
  • 1 cup whole-milk ricotta cheese
  • 1 large egg, at room temperature
  • Zest of 2 large lemons (about 2 tablespoons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract

For the lemon glaze:

 

  • 1½ cups confectioners’ sugar
  • 3–4 tablespoons fresh lemon juice (start with 3 and add more as needed)

Instructions

  • Preheat and prepare your pans – Set your oven to 350°F and line two baking sheets with parchment paper. This prevents sticking and helps the cookies bake evenly with golden bottoms.
  • Whisk the dry ingredients – In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This ensures even leavening and no pockets of salt in the final cookies.
  • Cream the butter and sugar – In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 2–3 minutes. This step incorporates air for a lighter texture.
  • Add the wet ingredients – Beat in the ricotta, egg, lemon zest, lemon juice, and vanilla until the mixture is smooth and creamy. The ricotta adds incredible moisture and tenderness here.
  • Combine wet and dry gently – Add the dry ingredients to the wet in two additions, mixing on low speed just until no flour streaks remain. Overmixing will make the cookies tough.
  • Scoop and bake – Using a cookie scoop, drop rounded tablespoons of dough 2 inches apart on the prepared sheets. Bake for 12–14 minutes until the edges are lightly golden but the centers are still soft.
  • Cool and glaze – Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack. Once completely cool, whisk the glaze ingredients and drizzle generously over each cookie.

Find it online: https://inagartendishes.com/ina-garten-lemon-ricotta-cookies/