Lemon Ricotta Crinkle Cookies
These Lemon Ricotta Crinkle Cookies add a twist to your traditional cookie with a delightful zing from fresh lemon and a tender texture thanks to creamy ricotta. They are quick, flavorful, and perfect for those busy days when you need a little sunshine in your life.
Ingredients
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 2 large eggs
- powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the ricotta cheese, granulated sugar, lemon zest, lemon juice, and eggs. Whisk until smooth.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until the dough comes together.
- Cover the bowl with plastic wrap and refrigerate for about 30 minutes.
- Scoop out tablespoon-sized portions of dough and roll them into balls, then roll each ball in powdered sugar.
- Arrange the balls on a parchment-lined baking sheet and bake for about 12-14 minutes.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Let cookies cool completely before storing them in an airtight container. They can last up to a week at room temperature.