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!
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.
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.
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.
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.Rosemary Lemon Ricotta Cookies Click To Tweet
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.
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!
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Rosemary Lemon Ricotta Cookies
- Preheat oven to 350 degrees F.
- In a large bowl, combine the butter and sugar and beat until smooth.
- Add the egg, ricotta cheese, lemon zest & juice and rosemary; mix well.
- Next, add the flour and baking soda; mix well.
- 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.
You all know how much I love lemon. Try some of my other favorite lemon desserts!