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February 24, 2020

Raspberry Swirl Lemon Ricotta Cookies

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I made these cookies for a friend of mine. She’s been one of my biggest food blog supports and I wanted to share the food love. She and her husband tried these cookies and her description was spot on – “pillows”! The consistency is somewhere between cakey and a pillow (ha!). The fluff factor is high! They are so soft you can eat several before you even realize how many you’ve had.

RICOTTA RASPBERRY LEMON COOKIES
Raspberry Swirl Lemon Ricotta Cookies

These are probably my favorite cookie that I make. The original recipe came from Giada, but I have altered it several times. I’ve made a pumpkin spice version for the fall and even an egg nog version for Christmastime.

The other thing I love about this recipe is how easy it is to make. There are no crazy ingredients and not many of them either. And as you can see, they are very easy to change up. Feel free to add your favorite fruit and let me know how it turns out!


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RASPBERRY-LEMON-COOKIES

Raspberry Swirl Lemon Ricotta Cookies

★★★★★ 5 from 3 reviews
  • Author: Krista
  • Prep Time: 1hr 15 min
  • Cook Time: 8 min
  • Total Time: 1 hr 30 min
  • Yield: 30 – 40 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
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Ingredients

Scale
  • 2 + 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs, at room temperature
  • 1 (15-ounce) container whole milk ricotta cheese
  • 3 tablespoons lemon juice
  • 1 lemon, zested  (my favorite zester)
  • 1/2 cup fresh raspberries – smashed with a fork

For the glaze:
1 + 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
1/4 cup fresh raspberries – smashed wtih a fork


Instructions

  1. In a medium bowl combine the flour, baking powder, and salt.
  2. In a large bowl cream together the butter and the sugar until loght and fluffy, mix about 5 minutes. Add the eggs, 1 at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Mix well to combine.
  3. Fold in the dry ingredients, a small amounts at a time. Once all the dry ingredients are incorporated fold in the 1/2 c smashed raspberries. Note – Fold only a few times, this keeps the cookie from turning pink and leaves you with pretty swirls of raspberries.
  4. Tightly cover the dough with plastic wrap and refrigerate overnight. Or I will often  improvise by putting the dough in the freezer for 1 – 2 hours.
  5. Preheat the oven to 375 degrees F.
  6. Line 2 baking sheets with parchment paper. Scoop the dough (about 1 tablespoon for each cookie) onto the baking sheets. Bake around 8-10 minutes. The top of the cookie may not look like it’s cooked completely. Remove from the oven and let the cookies rest on the baking sheet for 10 minutes – they will continue to cook. Note – they go from done to burnt really quick, for my oven the perfect time is 8 min 30 seconds. Continue with the remaining dough.

Make the glaze: combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Fold in the remaining smashed raspberries, again don’t over mix.

Spoon about 1/2-teaspoon onto each cooled cookie and use the back of the spoon to gently spread. Let the glaze harden for about 1 hour…if you can wait that long (I can’t)!


Keywords: Raspberry Swirl Lemon Ricotta Cookies

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Filed Under: Cookies, Dessert, Italian, Kid Approved, Party Favor, Sweets Tagged With: cookies, Italian Cookies, Raspberry Cookies, Ricotta Cookies

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Reader Interactions

Comments

  1. Colleen says

    April 9, 2021 at 12:44 pm

    Making these for my Model T Club meeting next Tuesday. They look so good and great for Spring! Thanks for sharing!

    ★★★★★

    Reply
    • Krista says

      April 10, 2021 at 12:35 pm

      Colleen – Thank you so very much! I can’t wait to hear what you think, I hope you and your friends enjoy them as much as I do!

      ★★★★★

      Reply
      • Colleen says

        April 11, 2021 at 2:55 pm

        These came out good. I’m sure they will be a hit at our meeting. I’ll be making them again. Thanks again!

        Reply
        • Krista says

          April 12, 2021 at 8:12 am

          Oh yay! I am so glad to hear they were a hit! Thank you so much for trying my recipes and for leaving a review! It means a lot and I very much appreciate it! Have a great week!

          Reply
  2. Danika says

    August 13, 2021 at 3:41 pm

    These were absolutely delicious, thank you Krista! I had a question: how long can you keep the cookie batter in the fridge?

    ★★★★★

    Reply

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Krista

Hello, my name is Krista, but my friends call me Tata or Kiki. Welcome to my food blog! I like to cook (and occasionally bake) foods that aren’t complicated but not boring either. I don’t always get it right but I’ll never hide the fails.

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