Italian Lemon Ricotta Cookies Recipe

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A super easy Italian ricotta cookies recipe made with olive oil (no butter) and whole milk ricotta cheese. Crispy on the bottom and fluffy in the center with a decadent lemon glaze and poppy seeds sprinkle.

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Ingredients

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Preheat your oven to 375"F.

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In a large mixing bowl whisk together the flour, baking powder and sea salt. Set aside.

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In a separate bowl whisk together the egg with the sugar, vanilla extract and olive oil until creamy. Add the ricotta cheese and whisk together until incorporated.

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Using a spatula fold the wet mixture into the dry until combined.

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Line two baking sheets with parchment paper and using two spoons drop the cookie dough by spoonful on the sheet leaving about 1 1/2 inch space in between.

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Swipe Up

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Italian Lemon Ricotta Cookies Recipe

A super easy Italian ricotta cookies recipe made with olive oil (no butter) and whole milk ricotta cheese. Crispy on the bottom and fluffy in the center with a decadent lemon glaze and poppy seeds sprinkle.

Ingredients

All purpose flour Ricotta cheese Virgin olive oil Vanilla extract Lemon Cane sugar Eggs Sea salt Baking powder Poppy seeds

Preheat your oven to 375"F.

Instructions:

In a large mixing bowl whisk together the flour, baking powder and sea salt. Set aside.

In a separate bowl whisk together the egg with the sugar, vanilla extract and olive oil until creamy. Add the ricotta cheese and whisk together until incorporated.

Using a spatula fold the wet mixture into the dry until combined.

Line two baking sheets with parchment paper and using two spoons drop the cookie dough by spoonful on the sheet leaving about 1 1/2 inch space in between.

Swipe Up

for the full recipe

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