Can’t get enough of Christmas baking? Take a look at our Honey Cinnamon Walnut Rugelach. We are finally into the season of feasting and celebration. It’s been a difficult year for the entire world but let’s hope change is afoot. So this December I am more set to create a spirit of festivity in my house than ever. And let’s face it it’s pretty much impossible to do without Christmas baking. Personally I am looking forward to baking these stained glass cookies that double as edible ornaments! But I also love the fresh taste of citrus. Lemon bars are a favourite, but why stop there? These lemon ricotta cookies are a perfect and simple recipe to ease you into the season of indulgence. Light, soft and intensely lemony these littles beauties are a delight!
Recipe Tips
What makes these cookies so special is the ricotta cheese, which gives them a light and cake-like texture. The lemon zest is what gives them the flavour. The process is not too dissimilar to any other cookies. Here are a few things to watch out for.
Make sure the butter is well softened before you whip it with sugar, so it’s light and fluffy Use full fat ricotta Don’t overbeat the dough Don’t worry if your cookies are not perfectly round!
Flavour Variations
If you are not a fan of lemon, you can add ½ tsp of almond extract or flavour your cookies with orange or lime zest instead. For those of you who don’t like fiddly work of cookie baking, I have a perfect recipe for a simple Lemon Ricotta Loaf Cake.
Storing Suggestions
These lemon ricotta cookies freeze beautifully, so feel free to make them well ahead in preparation for the festivities. Store them stacked in an airtight containers with parchment or wax paper between layers. Thaw at room temperature for 20-30 minutes before serving. Favourite Ricotta Recipes to Try:
Almond Crepe Cake with Blood Orange Ricotta Cream Lemon Ricotta Bundt Cake with Blackberry Glaze
