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RASPBERRY-LEMON-COOKIES

Raspberry Swirl Lemon Ricotta Cookies

  • 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

  • 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