Soft, pillowy ricotta cookies with a citrusy lemon twist. A family recipe passed down from Grandma, perfect for holidays or everyday sweetness.

Scale

1 cup ricotta cheese

1 cup granulated sugar

1/2 cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

Zest of 1 lemon

2 tablespoons fresh lemon juice

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Powdered sugar for dusting (optional)

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1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Cream together butter, sugar, and ricotta until fluffy.

3. Beat in egg, vanilla, lemon zest, and juice until smooth.

4. Whisk together flour, baking powder, baking soda, and salt.

5. Combine wet and dry ingredients until just blended.

6. Scoop dough onto baking sheets, spacing 2 inches apart.

7. Bake 12–14 minutes until edges are lightly golden.

8. Cool on wire racks and dust with powdered sugar.

For extra zing, drizzle with lemon glaze instead of powdered sugar.

Chill dough overnight for deeper flavor.

Swap lemon for orange or lime for a fun variation.