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Lemon Ricotta Cookies – New and Improved Recipe!

Italian \ Snack \ Dessert
Votes: 104
Rating: 4.38
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Rate this recipe!
Prep Time10minutes
Cook Time45minutes
Passive Time
cookies
Nutrition Facts
Lemon Ricotta Cookies - New and Improved Recipe!
Amount Per Serving (10g)
Calories 166 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.3g 2%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.3g
Sodium 23mg 1%
Potassium 119mg 3%
Total Carbohydrates 80g 27%
Dietary Fiber 3g 12%
Sugars 15g
Protein 9g 18%
Vitamin C 2%
Calcium 0.3%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

Absolutely amazing…if I may say so myself!

I am so thankful to Kite Hill for inventing Vegan Ricotta. My Italian life is so much easier and happier!

These cookies are fairly simple to make and a little cookie is just the right amount to satisfy your sweet tooth…although it is hard to eat just one!

Feel free to add more lemon zest to the recipe but I personally think this recipe has just the right amount, without being overpowering.

Enjoy!

Lemon Ricotta Cookies

Ingredients

  • 1/2 cup applesauce mixed with 1 tsp. baking powder. Whisk together and set aside for 5 minutes.
  • 3 to 3 1/2 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 stick Earth Balance
  • 2 cups sugar
  • 16 oz. Kite Hill Vegan Ricotta
  • 4 Tbl. lemon juice freshly squeezed from lemon
  • 3 Tbl. Lemon Zest

Directions

  1. Mix together 1/2 cup applesauce with 1 tsp. baking powder and set aside for 5 minutes. NOTE: Use a large cup or medium bowl to accommodate the mixture as it puffs.
  2. Mix together flour and baking powder and set aside. NOTE: If dough is too sticky, add more flour, 1/4 cup at a time.
  3. In a separate bowl, cream Earth Balance with sugar.
  4. Mix in Ricotta, Lemon Juice and Lemon Zest.
  5. Beat in dry ingredients.
  6. Roll into balls. (About 1 tablespoon size)
  7. Bake at 325 degrees on prepared sheets for 10-12 minutes or until bottoms are golden brown.
  8. Remove from the oven and let cool on a baking sheet for 10 minutes before transferring to a wire rack.

Tangy Sweet Glaze

Ingredients

  • 4 cups powdered sugar
  • 6 Tbl. lemon juice freshly squeezed from lemon, more if needed for desired consistency
  • 3 Tbl. Lemon Zest

Directions

  1. In a small bowl stir together Powdered Sugar, Lemon Juice and Lemon Zest, until smooth.
  2. While cookies are still warm dip into glaze and top with a little extra lemon zest.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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