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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

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

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 Preheat your oven to 375"F.

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Instructions:

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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