Lemon Rosemary Ricotta Cookies!
These lemon rosemary ricotta cookies are to die for. They are fluffy, delicious, and incredibly soft, and everyone who tries them raves about them. My son loves to make these cookies with me.
This is a Baking with Boone recipe, so please see the * in the instructions to help guide you in incorporating your kiddo in the baking process. Boone has made these lemon rosemary ricotta cookies with me numerous times and he loves the process.
The steps are not too complicated, and you have the most delicious end result! I had Boone help me with nearly every step. The only thing he didn’t help me with was taking the cookies out of the oven and rolling cookie balls out. I tried to have Boone roll out the dough, but he HATES to get his little hands dirty. The rolled cookie dough can be sticky on your hands. Please note: if the dough is too sticky you can also pop the dough in the freezer. I’ll be honest, sometimes I’m impatient and I don’t wait the full two hours of chilling time. However, the dough is much easier to handle if chilled properly.
I make these cookies every year for branding. You can make these cookies ahead of time and store them in an airtight container for a few days if needed. If you need to stack them, I recommend using parchment paper between layers.
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Lemon Rosemary Ricotta Cookies
Ingredients
For the Cookies:
- 2 Cups All Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 Tbs Fresh Rosemary-finely chopped
- 1 Cup Granulated Sugar
- 1/2 Cup Unsalted Butter-Softened
- 1 Tbs Lemon Zest (from approximately 2 Lemons)
- 1 Tbs Fresh Lemon Juice
- 1 Large Egg
- 1 Cup Whole Milk Ricotta Cheese
- 1 tsp vanilla extract or vanilla bean paste
For the Icing:
- 1 1/4 Cup Powdered Sugar
- 1 tsp Lemon Zest
- 1 tsp Fresh Rosemary-finely chopped
- 3 Tbsp Fresh Lemon Juice
Instructions
For The Cookies:
- *In a medium mixing bowl, whisk together the flour, baking powder, salt, and fresh rosemary until well combined. Set aside.
- *In an electric stand mixer fitted with the paddle attachment, cream together the sugar, butter, and lemon zest until combined.
- *Mix in the egg and lemon juice then blend in the ricotta and vanilla extract.
- *Gradually add in the flour mixture to the mixer and mix until combined.
- Cover the bowl and chill for 1-2 hours or until the dough is not quite so sticky.
- During the last 20 minutes of chilling the dough, preheat the oven to 350 degrees. Line cookie sheets with parchment paper or baking mats.
- *Scoop dough out and roll with your hands. Place the rolled-out cookie dough on the sheets spaced approximately 2 inches apart.
- Bake cookies in the preheated oven for 15-20 minutes. Remove the cookies once almost set. Continue to chill the remaining dough.
- Let the cookies cool on the cookie sheets for several minutes and then transfer to a cooling rack to cool completely. Repeat with the remaining dough.
For The Icing:
- *While the cookies are cooling, mix together powdered sugar, lemon zest, rosemary, and lemon juice in a small mixing bowl.
- *When the cookies are completely cooled, dip the cookie tops in the icing and set them on parchment paper to catch any dripping.
- Let glazed cookies set at room temperature. Store cookies in an airtight container. If stacking, place parchment paper between layers. Enjoy!