Go Back
Lemon Ricotta Cookies
Servings: 65 -70 cookies
Author: Kitchen Nostalgia
  • 1/2 cup unsalted butter room temperature, 1 stick + 2 tsp; 125 g
  • 1/2 cup ricotta cheese 125 g
  • 1 1/4 cup powdered sugar 180 g
  • 1/4 tsp baking soda
  • 1 egg
  • zest of 1 lemon
  • 1 Tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 3 cups all-purpose flour 430 g
  • 2/3 cup dessicated coconut
  1. Mix butter and ricotta cheese with a mixer for 1 minute. Add powdered sugar and baking soda and continue beating until creamy.
  2. Add the egg, finely grated lemon zest, lemon juice and vanilla extract and mix shortly.
  3. Add flour, mix with a spoon, transfer the mixture to a floured surface and knead briefly until you get smooth dough.
  4. Divide the dough in two parts and shape each part into a log about 8" (20 cm) long.
  5. Sprinkle half of the dessicated coconut on a cling film, put one log on top of it, roll it so that coconut adheres to the surface of the log. Wrap in cling film and put in refrigerator for at least 2 hours. Do the same with another half of the dough and coconut.
  6. Preheat oven to 375 F (175 C). Line baking tray with baking paper.
  7. Cut cookie dough logs into thin slices and place them on a baking sheet.
  8. Bake for 8-10 minutes. Cookies should still remain light in color.