Meyer Lemon Ricotta Cookies
These Meyer Lemon Ricotta cookies are soft and airy with a lemon glaze, toasted coconut, and melt in your mouth!
I know it’s been QUITE awhile since I’ve posted! But I’ve made some delicious Meyer Lemon Ricotta Cookies for you all today as part of a monthly ingredient challenge some food bloggers and myself have put together 🙂
They are almost cake like and resemble little muffin tops. Ricotta is often used in savory dishes like my awesome Spinach Lasagna Roll Ups but today they make these little cookies light and airy. Don’t worry-you don’t taste the “ricotta cheese” element. The ricotta adds a light quality to the cookies and doesn’t weigh them down.
Meyer Lemons are in season right now and I received a HUGE box of them from a family friend in Tucson as her trees are a’blooming! But you can find them in local stores too (I just saw them in Trader Joes for a good price). They are a combination of lemons and oranges–a little tart and sweet at the same time. Their skin is more of an orangey hue and they smell so darn delicious. I absolutely love lemons so I’ve been plowing through them–more recipes to come!
Lemon juice and zest go into the ricotta cookie batter and then a lemon glaze on top adds a little zing to them!
If you can’t find Meyer lemons not to worry–regular lemons will do the trick but you may want to add a little more sugar since they are more tart.
They take less than 15 minutes to whip up the batter and will puff up in the oven in about 15 minutes too! Leave a little bit of room in between the cookies. I always like to use a cookie scoop to scoop out the batter so my cookies are consistent in size.
I added a little toasted coconut on top of the glaze for some of them. It added a yummy tropical taste.
Tropical cookies with a sweet and sour glaze and toasted coconut.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons butter, softened
- 3/4 cup sugar
- 1 egg
- 7.5 oz part skim milk ricotta cheese
- 2 tablespoons meyer lemon juice
- 1 meyer lemon, zested
- toasted coconut (optional)
- 1 cup powdered sugar
- 2 tablespoons meyer lemon juice
- Half a meyer lemon, zested
Instructions
- In a mixing bowl combine the butter and the sugar. Beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. In a separate bowl sift the flour, baking powder, and salt together. Then, stir into the wet mixture.
- Line a baking sheet with a silpat or parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheet. Bake for 15 minutes, until puffed and slightly golden.
- Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir. Spoon over cookies and let glaze harden for a couple hours. Add toasted coconut to wet glaze (optional).
