Ingredients
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15 oz. Galbani® Ricotta
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2 sticks unsalted butter, at room temperature
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2 cups sugar
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2 tsp. vanilla extract
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2 eggs
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pinch of salt
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4 cups all-purpose flour
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1 heaping tsp. baking soda
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2 Tbsp. lemon peel, finely grated
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Directions
Preheat oven to 350 degrees F.
Combine ricotta, butter, sugar, vanilla extract, eggs, and salt in a large bowl with a mixer on low speed.
Slowly add the flour and baking soda to the mixture. Once dry ingredients are incorporated, add the lemon peel.
Spoon teaspoon-sized dough balls onto greased cookie sheets.
Bake for 10 minutes, rotating the trays halfway through. Remove from oven and cool on a cookie rack.
Makes 4 dozen cookies.
Tips
- For a quick glaze, mix one cup powdered sugar with the juice and zest of 1 lemon and brush on the top of the cookies once cooled.
- Adding ricotta cheese to cookies ensures that they stay soft and fluffy.
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« These were so good I wanted to eat them all at once!!!!! Made 1/2 a recipe, and even then made 2 batches and putting the rest of the dough in the refrigerator! »
Elaine - 10/14/2021« Made these several times and they are just fabulous. »
Cheryl - 10/20/2021« This recipe has all great ingredients in it. Will try this recipe as soon as Summer is over and weather cools down. Like many of your recipes like the blueberry drink Thank you »
Benedetta - 08/06/2022