Carrie’s Experimental Kitchen

Rosemary Lemon Ricotta Cookies

 

 

 

Rosemary Lemon Ricotta Cookies are soft, cake-like cookies with hints of woodsy rosemary and fresh lemon. A tasty addition to your holiday baking list!

Rosemary Lemon Ricotta Cookies are soft, cake-like cookies with hints of woodsy rosemary and fresh lemon.

Each year around the holidays, I try to make at least one type of new cookie to add to my platters. Sure, I could make more, but we have so many favorites like raspberry linzer tarts, eggnog cookies and Bailey’s Irish Cream truffles to name a few, that I think I’d run out of space if I made too many more new varieties. This year I decided to make something with lemon (because you all know how much I love anything lemon!) and created these Rosemary Lemon Ricotta Cookies.

Rosemary Lemon Ricotta Cookies

These cookies were simple to make and used pantry ingredients I always have in my home. For this recipe you’ll need butter, granulated sugar, egg, ricotta cheese, lemon, rosemary, flour and baking soda.

Rosemary Lemon Ricotta Cookies are soft, cake-like cookies with hints of woodsy rosemary and fresh lemon.

First, beat softened butter and sugar together in a large bowl. I used salted butter , but I know that it is probably a “no-no” for all of those die hard bakers out there. I make up for it by not adding salt later on. After you beat the two together, add the egg, ricotta cheese, lemon juice & zest, and chopped fresh rosemary.

Rosemary Lemon Ricotta Cookies

PLEASE use fresh rosemary and not dried in this recipe. I prefer fresh always, but some of you may be tempted to throw in the dried stuff. I don’t think it will work for two reasons. One, fresh rosemary is soft and pliable; whereas dried rosemary is hard and “stick-like and two, fresh rosemary has a more pungent flavor than dried; which adds to the flavor of this recipe.

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Next, add the flour and baking soda; mix well. Drop teaspoonfuls of dough approximately 1″ apart onto a greased or lined baking sheet; then bake for 10-12 minutes in a 350 degree F oven until the cookies have “puffed” up and the edges are slightly brown.

Rosemary Lemon Ricotta Cookies are soft, cake-like cookies with hints of woodsy rosemary and fresh lemon.

At first, I didn’t think these Rosemary Lemon Ricotta Cookies would turn out alright because the dough was a bit sticky when I was dropping the batter onto the pan; however, the cookies plumped up nicely and were cake-like in consistency. You can leave them as-is or sprinkle a bit of powdered sugar on top of them like I did here. I just thought they looked a bit nicer this way. Once the cookies were completely cooled on a cooling rack, I stored them in an airtight container in the freezer for about 2 weeks until I was ready to make my cookie platters. My family LOVED these cookies and kept sneaking them from the freezer before I could make my trays. I may want to make a double batch next year. ~Enjoy!

Rosemary Lemon Ricotta Cookies are soft, cake-like cookies with hints of woodsy rosemary and fresh lemon.

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Rosemary Lemon Ricotta Cookies are soft, cake-like cookies with hints of woodsy rosemary and fresh lemon.
Print
Rosemary Lemon Ricotta Cookies
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

Rosemary Lemon Ricotta Cookies are soft, cake-like cookies with hints of woodsy rosemary and fresh lemon. A tasty addition to your holiday baking list!

Course: Dessert
Servings: 36 (3 dz)
Author: Carrie's Experimental Kitchen
Ingredients
  • 1/2 c. Salted Butter, softened
  • 1 c. Granulated Sugar
  • 1 Large Egg
  • 1 c. Ricotta Cheese
  • 1 Lemon, zest and juice (approx. 3 tbsp.)
  • 1 tbsp. Fresh Rosemary, chopped
  • 2 c. All Purpose Flour
  • 1/2 tsp. Baking Soda
  • Confectioners Sugar, to sprinkle tops if desired
Instructions
  1. Preheat oven to 350 degrees F. 

  2. In a large bowl, combine the butter and sugar and beat until smooth. 

  3. Add the egg, ricotta cheese, lemon zest & juice and rosemary; mix well. 

  4. Next, add the flour and baking soda; mix well. 

  5. Using a kitchen teaspoon, drop the dough onto a greased or parchment paper lined baking sheet 1" apart. Bake for 10-12 minutes until the cookies puff up and the edges turn slightly brown. Remove from oven and let cool for 5 minutes before moving to a cooling rack to cool completely. Sprinkle with confectioners sugar before eating, if desired. 

Recipe Notes

Cookies can be stored in an airtight container  or in the freezer for up to 1 month. 

You all know how much I love lemon. Try some of my other favorite lemon desserts!

Flourless Lemon and Almond Torte

Flourless Lemon Almond Torte

Raspberry Lemon Ricotta Cake

Raspberry Lemon Ricotta Cake

Lemon Cream Cheese Poundcake

Lemon Cream Cheese Poundcake

 

 

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4 Comments

  1. 2pots2cook
    December 16, 2016 at 4:17 am - Reply

    Hello! You made me change my baking list 🙂 Thank you and have a pleasant holidays !

  2. Beverley Press
    February 12, 2017 at 1:15 am - Reply

    Carrie I have just come across these little beauties. Oh my I can’t wait to make these delicate cookies. Sending lots of love to you and your beautiful family xoxo

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