Lemon Ricotta Cookies

    Lemon Ricotta Cookies


    220 people made this

    These light and fluffy lemon cookies have a heavenly texture thanks to the addition of ricotta cheese.

    Serves: 48 

    • 250g butter
    • 2 cups (400g) white sugar
    • 2 eggs
    • 450g ricotta cheese
    • 2 teaspoons vanilla essence
    • 4 cups (500g) plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarb soda
    • 1/2 cup (125ml) milk
    • 1/2 teaspoon butter
    • 1/2 teaspoon shortening
    • 4 cups (480g) icing sugar
    • 1 tablespoon lemon essence
    • 1/2 cup coloured sprinkles

    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Preheat oven to 180 degrees C. Grease baking trays.
    2. In a large bowl, cream together the 250g butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and bicarb soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared baking tray.
    3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
    4. To make the icing, warm the milk, 1/2 teaspoon of butter and shortening in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the icing sugar and lemon essence. Dip each cookie into the icing then dip in sprinkles.

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