How long can I store lemon ricotta cookies with glaze?

After the glaze has fully set, lemon ricotta cookies can be stored at room temperature in an airtight container for up to 2 days. Avoid refrigerating for long periods, as moisture can cause the glaze to break down and make the cookies soggy. If you need to keep them longer, freeze the baked cookies without glaze, then thaw and apply the glaze just before serving.

Can I prepare lemon ricotta cookie dough in advance?

Yes, you can prepare the dough up to 3 days ahead and keep it refrigerated until ready to bake. For longer storage, freeze the dough portioned into balls for up to 3 months. When baking from frozen, add an extra 2 to 3 minutes to the baking time to ensure they cook through evenly.

Do I need to strain the ricotta cheese for lemon ricotta cookies?

Straining the ricotta cheese is not necessary. Using the ricotta directly as is will provide the right moisture and texture for soft, tender cookies. Just make sure to use well-drained ricotta to avoid excess liquid in the dough.

How can I adjust baking time if I make smaller lemon ricotta cookies?

If you choose to make smaller cookies by using less dough per scoop, reduce the baking time by 2 to 4 minutes. Watch closely starting at 10 minutes to prevent overbaking. Smaller cookies will bake faster and should be removed once the edges are lightly golden.

What’s the best way to freeze lemon ricotta cookies?

To freeze baked lemon ricotta cookies, first allow them to cool and fully set with glaze removed or applied thinly if desired. Place them in a single layer on a baking sheet to freeze, then transfer to an airtight container or freezer bag. They can be stored frozen for up to 3 months. Thaw at room temperature before serving and add fresh glaze or lemon zest if preferred.

Lemon Ricotta Cookies Recipe With Soft Texture And Zesty Flavor

Ingredients

– 1 stick (4 ounces) unsalted butter, at room temperature

– 3/4 cup granulated sugar

– 1 large egg, at room temperature

– 1 cup whole milk ricotta cheese, at room temperature

– 1 teaspoon vanilla extract

– Zest of 2 lemons

– 2 teaspoons lemon juice for the dough

– 1 1/4 cups all-purpose flour, fluffed and leveled

– 1 teaspoon baking powder

– 1/4 teaspoon baking soda

– 1/2 teaspoon salt

– 1 1/2 cups powdered sugar

– 1 to 2 tablespoons lemon juice

– Extra lemon zest for garnish

– plant-based ricotta alternatives for vegan option

– vegan butter substitutes for vegan option

– gluten-free flour blends to substitute all-purpose flour

– sugar alternatives for low-calorie option

– low-fat ricotta substitutes for low-calorie option

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Instructions

1-Beat butter and granulated sugar on high speed until light and fluffy, about one minute.

2-Add egg, ricotta, vanilla, lemon zest, and lemon juice; beat until combined.

3-Evenly sprinkle flour, baking powder, baking soda, and salt over wet ingredients and beat to combine. The dough will be very wet.

4-Refrigerate dough for at least two hours or overnight.

5-Preheat oven to 350°F (177°C) and line a cookie sheet with a silicone mat.

6-Using a one-tablespoon cookie scoop, combine two scoops into one ball quickly with hands.

7-Place dough balls at least two inches apart on the baking sheet.

8-Bake for 12 to 13 minutes until undersides are lightly golden brown.

9-Cool cookies on the baking sheet for five minutes, then transfer to a wire rack to cool completely.

10-For the glaze, whisk powdered sugar with lemon juice until drippy but not thin.

11-Dip each cookie in the glaze and garnish with extra lemon zest. Allow glaze to dry before stacking or storing.

Last Step:

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Notes

❄ Dough can be chilled up to three days before baking.
⏲ Frozen cookie dough balls can be baked directly from frozen, adding a few extra minutes.
🍋 Prepare lemon glaze only on the day of serving for best results.

Author: Brandi Oshea
Prep Time: 25 minutes
Chilling time: Minimum 2 hours to overnight
Cook Time: 26 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 99 kcal
Sugar: 13 g
Sodium: 95 mg
Fat: 2 g
Saturated Fat: 1 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 0 g
Protein: 2 g
Cholesterol: 12 mg