Ricotta Lemon Cookies

These ricotta lemon biscuits are humid, soft and delicious if seasoned with a lemon glaze, a sprinkling of icing sugar or even simple. Everyone always loves these soft Italian biscuits that can be served all year round by a summer celebration to holidays.

Two lemon ricotta biscuits on a table and some on a wire rack.

The bright flavor of lemon is one that I never get tired if it is these lemon ricotta biscuits, Italian lemon biscuits, lemon tinkling biscuits or lemon sugar biscuits.

Some of my best lemon recipes are also biscuits! From lemon drop biscuits to biscuits stuffed with lemon and lemon biscuits of egg yolk, the versatility of using lemon in a recipe never ages.

These ricotta lemon biscuits are soft to the bite and so humid thanks to the ricotta in them! Similar to my lemon ricotta pancakes, the ricotta adds a creaminess combined with the bright and fresh flavor with the lemon and the taste is incredible!

A simple lemon glaze at the top adds double the lemon flavor and if you are a lemon lover, you will fall to the head for these summer lemon biscuits!

Because you will love these Italian biscuits

Better consistency and flavor: These Italian biscuits are favorites with a light sweet taste, a soft consistency similar to a cake and a lot of fresh lemon flavor!
Easy to do: The simple ingredients and easy passages to follow make these a popular cookie to be made for the celebrations of the holidays or the exchanges of biscuits.

Calking Staples: Flour for all uses, granulated sugar, egg, yeast and salt.
Ricotta: I like to use my homemade ricotta. If you use the purchased shop, use the ricotta cheese for whole milk for better taste.
Butter: If you use non -salted butter, add ¼ teaspoon of salt.
Extract: Extra vanilla, lemon extract or even almond extract!
Limone fanta: You will need a spoonful of fresh lemon zest for the best bright bright flavor. I like to use organic lemons whenever possible.
Powdered sugar: The biscuits after cooking.
Lemon glaze: Icing sugar, cream and lemon juice.

How to prepare ricotta lemon biscuits

In an average bowl, beat flour, baking powder and salt together. Subsequently, in the large bowl of a support mixer or with an electric mixer, the ricotta cream, softened butter and sugar, then add the egg, vanilla and zest.

Mixing the wet ingredients in the silver bowl.

Add the dried and slice ingredients only to combine, do not mix excessively. Cover and place in the refrigerator.

Fall strokes or you can use a ball of cookie dough for biscuits in ricotta refrigerated on the prepared parchment paper and cook until it forces until lightly gilded.

The biscuits cooked on the pan before and after cooked.

Cool on the pan, then move to a wire rack to cool completely. Sprinkle these Italian ricotta lemon biscuits with icing sugar or nail polish and decorate with splashes before serving.

Suggestions for recipes

Wet ricotta: If your ricotta appears wet, put in a sieve for 30 minutes to remove the excess liquid.
Pasta for sticky biscuits: Remember to cool the dough before cooking as it helps not only to collect them in the biscuit balls, but to prevent the diffusion.
Garnish: Add some sliced almonds before before the glaze is harden, even the fresh lemon zest is delicious!
Ingredients at room temperature: Butter, eggs and ricotta should all be at room temperature as this helps them uniformly incorporating the dough for a softer biscuit.
Not excessively: To keep these soft cake -shaped ricotta biscuits soft, just cook until the bottom is slightly brown. The peaks will not change the color so much.
Cool lightly before adding the icing: Cool of ricotta lemon kitchens before adding the sweet lemon glaze, otherwise it will drop immediately!
Other citrus fruits: If you love orange, try these orange ricotta biscuits with orange zest!

The difference between lemon juice and joy

I use both lemon juice and lemon zest in this recipe. Some insist that the zest has more lemon flavor of the juice. Joy is lemon oil and is therefore filled with the pure lemon flavor.

The juice contains the acid taste of the lemon tart. Just make sure to grate only the yellow part of the lemon and no white part. The white part will add only bitterness. And you don’t want it!

Why didn’t my recipe for lemon ricotta biscuits become soft?

There may be two reasons for this! Either your ricotta was too wet or you forgot to cool the dough!

Other lemon recipes

In fact, I used my homemade ricotta to prepare these biscuits in a crooked in lemon, so good, they left in one day! Enjoy.

1 range cups Flour for all purposes
1 teaspoon baking powder
1 pinch salt (if you use non -salted butter, add ¼ teaspoon of salt)
½ cup Cheese ricotta (I used homemade ricotta) (Put in a sieve for 30 minutes to remove the excess liquid, if necessary)
½ cup granulate sugar
3-3½ spoons butter (softened)
1 large Egg (ambient temperature)
½ teaspoon Vanilla or lemon extract
1 table spoon lemon range

Extra

2-3 spoons powdered sugar

Lemon glaze

1 cup powdered sugar
½-1 table spoon cream
½-1 table spoon lemon juice

In an average bowl, beat flour, baking powder and salt together.
In a large bowl or a beat mixer until the ricotta ricotta, butter and sugar for about 2-3 minutes, add the egg, vanilla and zest and beat together, add the dry and beat ingredients only to combine, do not mix excessively. Cover and keep in the refrigerator for 1 hour.
350F/180C pre-heating oven. Line 1-2 sheets of pan with parchment paper.
It drops spoons hit on the prepared trays and cook 10-12 minutes or until lightly golden. Leave to cool on the pan for 15 minutes, then move to a wire rack to cool completely. Sprinkle with powder sugar or lemon glaze before serving. Enjoy!

How to keep ricotta lemon biscuits?

Once the lemon glaze has completely dried, keep the biscuits in an airtight container at room temperature for 2-3 days and then in the refrigerator up to a week.

Can I freeze Italian ricotta biscuits?

YES! Cool completely but do not add the icing. Store non -voice biscuits in a container or a freezer safety bag for a maximum of 3 months. Defrost during the night in the refrigerator or ambient temperature then add the glaze and have fun. YES! Just collect the pasta balls on a baking tray for the parchment line and frozen flash until not frozen. Keep in a safe container for freezer and cook from frozen by adding a few minutes to the cooking time. Add the glaze and have fun!

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Module updated on August 18, 2024.

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