when prepping for a group playdate, i accidentally bought too much ricotta cheese! so i needed a recipe to use up some of the cheese. one of the mothers brought some DE-LICIOUS lemon cookies from a favorite cookie company: Ohmigod! i had been fantasizing about them since. 
so when a top result of recipes with ricotta cheese was lemon ricotta cookies, it was an easy decision!
now the beginning prep was very easy – having little one measure, juice, zest and mix ingredients with me. when i got to the mixing butter and sugar, i remember why i usually don’t bake. giada’s recipe directions didn’t give enough instructions for non-bakers like me to warn me of the skill to cream butter and sugar. so it ended up being a time-consuming process as i try to salvage the ingredients without starting over. luckily the little one was a real trooper and did some drumming with the ricotta container (which was safely sealed) until i was ready to proceed.
the cookies were moist and little one enjoyed making and eating cookies. the cookies were nothing like the Ohmigod! lemon cookies so i may have to do some more research for another lemon ricotta cookies recipe, maybe one specifically made gluten free and vegan.
cooking tools
- baking sheet
- parchment paper
ingredients
- 2½ cup gluten free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 cups sugar
- 2 Tablespoons ground flax meal + 6 Tablespoons water
- 1 (15-ounce) container whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon, zested
preparation
preheat the oven to 375 degrees F.
in a small bowl, add ground flax meal with water. mix lightly. set aside.
in a medium bowl combine the flour, baking powder, and salt. set aside.
in the large bowl cut the butter into small pieces. cream the butter and the sugar* until light and fluffy, about 3 minutes. add the flax meal mixture, beating until incorporated. add the ricotta cheese, lemon juice, and lemon zest. beat to combine. stir in the dry ingredients.
line 2 baking sheets with parchment paper. spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. bake for 15 minutes, until slightly golden at the edges. remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
resource:
Lemon Ricotta Cookies by Giada de Laurentis on Food Network’s Everyday Italian
cooking tip: mixing butter and sugar
– How to cream butter and sugar from Instructables
– Cookie Science: Why cream butter and sugar? from Serious Eats
Lemon cookies from Ohmigod!
