These Soft Lemon Cookies have a punch of lemon juice and lemon zest, making them perfect for spring. Cookies made with butter for flavour and ricotta cheese for a light and fluffy texture. Perfect light cookies!

---

I feel when you add just a touch of lemon to just about anything, it brings the flavour to the next level. Much like the Warm Lemon Pudding Cake, these cookies have a subtle lemon flavour. I have had these cookies on the back burner for a while now and wanted to get them posted with the 35 Sweet and Savoury Recipes Using Lemons, but I ran out of time. So, they are finally making it today and they are perfect for Spring like the Mini Egg Cookies.

---

What Are These Cookies Like

• Difficulty – These cookies are pretty straightforward and there are no special techniques used in making the cookie dough. You’ll notice they are baked at a lower temperature than most cookies. This is so they don’t brown too quickly before baking through the centre.
• Taste – These cookies have a lovely lemon flavour with a light and spongy texture made from the Ricotta cheese.
• Serving – This recipe makes approximately 26 good sized cookies. You can easily double the batch if you would like to.

---

Ingredients

• Flour – This recipe uses all purpose flour which is the best flour for baking cookies.
• Baking powder – A small amount of baking powder is used as a rising agent for the cookies.
• Salt – Regular tables salt is used to enhance flavours.
• Butter – Unsalted butter at room temperature.
• Ricotta cheese – These cookies use Ricotta cheese to give a very light texture to the cookies.
• Sugar – Granulated white sugar.
• Lemon – This recipes uses both lemon juice and lemon zest to give the cookies a burst of lemon flavour.
• Egg – I large egg at room temperature.
• Powdered sugar – Powdered sugar or icing sugar is used to dust the cookies after they have finished cooling down.

REMEMBER, The full recipe and instructions can be fund at the end of the post in the recipe card.

---

Instructions

1. Line a baking tray – Line a baking tray with parchment paper and set aside.
2. Combine dry ingredients – In a medium sized bowl, combine the flour, baking powder and salt. Stir to combine and set aside.
3. Combine lemon zest and sugar – Add the lemon zest to the granulated white sugar and mix in with your fingers until it’s completely incorporated, about one minute. Set aside.
4. Mix butter, ricotta and sugar – In the bowl of your electric mixer, add the butter. Mix on high speed for about one minute. Add the ricotta cheese and continue to mix on high speed for about one more minute. Add the sugar all at once and mix on high speed for about three minutes until it becomes pale and doubles in volume.
5. Add egg and lemon juice – Add the egg and lemon juice and mix on high speed for about two minutes.
6. Add dry ingredients – Add the flour mixture and stir in by hand until just combined and you have a sticky cookie dough. Cover and refrigerate for 30 minutes.
7. Preheat oven – Preheat oven to 325 degrees f/160 degrees c.
8. Form cookies – Remove the cookie dough from the fridge and using a spoon or a cookie scoop, spoon out cookie dough and form into the balls. The dough will be sticky so you may need to wet your hands to roll the balls. Place the cookie balls on the baking tray 2 inches apart.
9. Bake – Bake for around 15 minutes until the cookies are puffed up and baked through. Place on a baking rack to cool. Dust with powdered sugar and serve.

---

Recipe Tips

• Use room temperature butter and eggs – this allows the fat to be incorporated into the batter to make for even baking and the perfect cookie texture.
• Chill dough for 30 minutes – It’s important for this dough to be cold so the cookies don’t spread out too much when baking. As well, this is a sticky cookie dough and it’s easier to form into balls when it’s cold.
• Dampen your hands to form cookie dough balls – This dough is sticky, I recommend you dampen you hands with cold water before rolling them into balls.
• Watch baking time – Baking time varies from oven to oven. These took exactly 15 minutes in my oven. Your oven could bake a little quicker or take a little longer.

---

Substitutions

• Ricotta cheese – Ricotta cheese does give these cookies a wonderful texture. If you don’t have any or find it expensive, you could substitute Mascarpone cheese or cream cheese.
• Powdered sugar – If you prefer, you could make a sugar glaze for these cookies. Simply whisk together about 1/2 cup of powdered sugar with one or two tablespoons of milk. Whisk and then just pour over the cookies. This is the same glaze I use in my Cinnamon Rolls and on the Carrot Bundt Cake.

---

Serving and Storage

• Serve these cookies as part of an Easter Brunch, Mother’s Day afternoon tea or just to enjoy with a cup of tea or coffee.
• Storage – You can keep these cookies fresh on the counter for about three days. Alternatively, they will store in the fridge in an airtight container for about five days. You can even freeze them up to two months in a freezer friendly container.

---

Frequently Asked Questions

---

---

---

Thanks for Stopping by & Hope To See You soon!