Ricotta Lemon Cookies Recipe

Ricotta Lemon Cookies Recipe
Ricotta Lemon Cookies Recipe photo by Galbani® Cheese
Publisher Photo

Ricotta Lemon Cookies Recipe

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Publisher Photo
Recipe courtesy of Galbani Cheese
MAKES:
44 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min.
MAKES:
44 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min.

Ingredients

  • 15 oz. Galbani® Ricotta
  • 2 sticks unsalted butter, at room temperature
  • 2 cups sugar
  • 2 tsp. vanilla extract
  • 2 eggs
  • Pinch of salt
  • 4 cups all-purpose flour
  • 1 heaping tsp. baking soda
  • 2 Tbsp. lemon peel, finely grated

Directions

Preheat oven to 350°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. Yield: 44 cookies
Originally published as Ricotta Lemon Cookies in Galbani® Cheese 2017

  • 15 oz. Galbani® Ricotta
  • 2 sticks unsalted butter, at room temperature
  • 2 cups sugar
  • 2 tsp. vanilla extract
  • 2 eggs
  • Pinch of salt
  • 4 cups all-purpose flour
  • 1 heaping tsp. baking soda
  • 2 Tbsp. lemon peel, finely grated
  1. Preheat oven to 350°F. Combine ricotta, butter, sugar, vanilla extract, eggs, and salt in a large bowl with a mixer on low speed.
  2. Slowly add the flour and baking soda to the mixture. Once dry ingredients are incorporated, add the lemon peel.
  3. Spoon teaspoon-sized dough balls onto greased cookie sheets.
  4. Bake for 10 minutes, rotating the trays halfway through. Remove from oven and cool on a cookie rack. Yield: 44 cookies
Originally published as Ricotta Lemon Cookies in Galbani® Cheese 2017

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