Soft Lemon Ricotta Cookies

If you’ve had the soft Lemon Ricotta cookies from the Nordstrom Cafe — these are a pretty good copycat. They were Jeff’s favorite of the series for sure, and disappeared really quickly.

Jeff loved them all ways, but I personally either love them fresh-baked or straight from the freezer. They are a very moist, soft cookie — so I find that storing them on the counter or even the fridge makes them too soft for me. Straight from the freezer (or just a couple minutes out?)…perfect.

2 cups Sugar
Zest from one lemon (optional)
½ cup Butter, softened
2 Eggs
15 ounces Ricotta Cheese
3 tablespoons Lemon Juice
2 ½ cups All Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Salt

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

In a large bowl, beat the butter and sugar together until creamy. Add in the lemon zest (if desired) and the eggs.

Fold in the ricotta cheese and lemon juice. Add the flour, baking powder, and salt all at once to the bowl before mixing and then stir the entire mixture until creamy and smooth.

Drop the dough by tablespoonfuls onto the cookie sheet at least 3 inches apart. Bake the cookies for 12 minutes or until the glossy sheen is gone and the cookies are beginning to turn very slightly brown on the bottoms.

Remove the cookies from the oven and let cool. Top with a lemon juice + powdered sugar glaze or a bit of sprinkled powdered sugar.

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