Ingredients and Weight:
- All-purpose flour: 300g
- Granulated sugar: 200g
- Lemon zest: 2 tablespoons
- Salt: 1/2 teaspoon
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Ricotta cheese: 200g
- Unsalted butter (room temperature): 120g
- Egg: 1 large
- Lemon juice: 1 tablespoon
Preparation Time:
15 minutes
Cooking Time:
12 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk together flour, sugar, lemon zest, salt, baking powder, and baking soda in a medium bowl.
- In a large bowl, cream together butter, ricotta cheese, and egg until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in lemon juice.
- Roll dough into 1-inch balls and place on the prepared baking sheet.
- Bake for 12 minutes, or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per cookie (based on 8 servings):
- Calories: 200
- Fat: 10g
- Saturated fat: 5g
- Cholesterol: 30mg
- Sodium: 120mg
- Carbohydrates: 25g
- Protein: 4g
Dish Characteristics:
- Soft and chewy
- Bright and tangy lemon flavor
- Delicate crumb
User Comments:
- "These were the perfect balance of sweet and tart!"
- "The ricotta cheese added a lovely moistness to the cookies."
- "I love that they're light and not overly dense."
- "The lemon zest really shines through."
- "I've made these cookies multiple times and they're always a hit."
Special Precautions and Tips:
- It's important to not overmix the dough, as it can make the cookies tough.
- If the dough is too sticky, add a little more flour.
- Let the cookies cool completely before serving to allow the flavors to develop.
- Store cookies in an airtight container for up to 3 days.
