Lemon Ricotta Easter Cookies Recipe — Soft Pillowy Easter Perfection
These soft, pillowy cookies are like little clouds of Easter joy! 🍋🐰 The ricotta makes them incredibly tender and that lemon glaze is the perfect tang. They're not too sweet, which makes them perfect for brunch or afternoon tea. Plus they look so elegant on the Easter table.
Ingredients
Main ingredients
- all-purpose flour 2 cups
- baking powder 1 tsp
- baking soda 1 tsp
- salt 0.25 tsp
- unsalted butter 0.5 cups
- granulated sugar 1 cup
- eggs 2 pieces
- whole milk ricotta cheese 1 cup
- lemon zest 1 tbsp
Seasonings/Sauce
- vanilla extract 1 tsp
- lemon juice 2 tbsp
- powdered sugar 1 cup
Nutrition summary
Carbohydrates
21 g
54%
Protein
3 g
8%
Fat
6 g
38%
Cooking steps
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1
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper for even baking.
-
2
In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
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3
In a separate large bowl, cream the unsalted butter and granulated sugar together with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
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4
Add the eggs one at a time, beating well after each addition, then mix in ricotta cheese, lemon zest, vanilla extract, and 1 tbsp lemon juice until smooth and creamy.
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5
Gradually add the dry ingredients to the wet mixture and mix until just combined—do not overmix, or cookies may lose their tender texture.
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6
Scoop dough with a cookie scoop (about 2 tbsp per cookie) onto prepared sheets, spacing about 2 inches apart. Bake for 14-16 minutes, or until cookies are set and bottoms are lightly golden.
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7
Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a rack to cool completely. Meanwhile, combine the powdered sugar and remaining lemon juice to make a glossy glaze.
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8
Once cookies are fully cool, drizzle or spread glaze over each cookie. Let glaze set for at least 20 minutes before serving.
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9
Tradition tip: Lemon and ricotta are emblematic of Italian Easter baking, symbolizing spring’s freshness and new beginnings—perfect for your festive table.
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10
Arrange the finished cookies on a platter garnished with extra lemon zest or edible flowers for an elegant Easter presentation.
Personalized Q&A
Q. Why is this recipe popular for Easter?
Lemon Ricotta Easter Cookies are beloved at Easter because their bright lemon flavor and soft, cake-like texture reflect the freshness of spring, a signature theme of this holiday. Ricotta-based desserts are traditional in Italian Easter celebrations, and these cookies symbolize renewal and the joy of gathering with loved ones.
Q. How do I prevent the cookies from becoming dense or dry?
Be sure not to overmix the dough after adding the dry ingredients—just mix until combined, as overworking the flour can create a dense texture. Also, don’t overbake; remove the cookies when the bottoms are golden and centers are just set.
Q. Can I make Lemon Ricotta Easter Cookies ahead of time?
Yes, you can bake these cookies a day in advance. Once glazed and set, store them in an airtight container at room temperature for up to two days, or refrigerate for longer freshness. Glaze the cookies once they are fully cool for best results.
Q. How many calories are in each Lemon Ricotta Easter Cookie?
Each cookie contains about 155 kcal per 38g serving, with approximately 21g carbohydrates, 3g protein, and 6g fat.
Q. Can I substitute ingredients for dietary needs?
You can use part-skim ricotta to reduce fat slightly, but full-fat yields a more tender cookie. For a gluten-free version, try a 1:1 gluten-free flour blend. Note that traditional ricotta and butter make these cookies vegetarian but not dairy- or vegan-friendly.
