A cake-like cookie that is bursting with lemon goodness!
One of the most wonderful things about Mia Kouppa has been the opportunity to bake and cook with amazing home cooks. Our parents of course are the driving force behind this blog, but we have also cooked and baked with other amazing home cooks. Each has been so gracious in sharing their special recipes with us, so that we can then share them with all of you. Whether they are other Greek home cooks that we feature in More Kouppes, or non-Greek home cooks that we feature in Xenes Kouppes, they have invited us into their kitchens with joy and pride. And, they have been wonderful teachers, sharing their own bits of kitchen wisdom and lessons they’ve learned about life, love, and family. One particular lady taught us that we had been missing something our whole lives, a Nonna!
We met Nonna Guilia when she agreed to have us in her home to teach us how she makes home made pasta which she served with a delicate meat sauce. This was a day we will never forget, and the day we decided to adopt Nonna Guilia as our own. Everyone needs a Nonna!
During this most wonderful of days, as we were listening to Nonna share stories about her childhood, her love, her family, she treated us to some of the best cookies we have ever had. Out of her freezer she pulled lemon ricotta cookies, shaped in ovals about the size of our melomakarona. She allowed them to thaw on the counter for a while and then, still cold, she invited us to take a taste. Sublime! Lemon-y! Cake-like! Nonna was immediately promoted to best Nonna ever!
Because Nonna Guilia is a wonderful and generous person, as well as a kitchen wizard, she told us to be sure to return so that she could teach us to make her lemon ricotta cookies that we clearly loved so much. We promised that we would! We couldn’t wait!
But, we had other Mia Kouppa projects to attend to, and of course work, and family, and laundry. Before we knew it, the world was in a pandemic and visits to anyone were, and continue to be, off limits. We are relieved to know that Nonna Guilia is just fine, safe and sound in her lovely home and we would like to keep her that way. One day we look forward to taking her up on her offer to see us again.
In the meanwhile, we’ve tinkered and tested and tried and tried again, and we’ve come up with a lemon ricotta cookie recipe of our own. Our cookies are bursting with lemon flavour, they have a soft, cake-like texture, and just like Nonna’s they are coated with a citrus glaze. We like to think that Nonna Giulia would be proud!
If I forgot to soften the butter at room temperature, should I just melt it a bit in the microwave?
Not ideal! If you have forgotten to bring your butter to room temperature so that it soften uniformly you can grate as you would mozzarella for pizza. Seriously!! This is a great trick if you are ever short on time.
What are Meyer lemons? Can I use regular lemons instead.
Meyer lemons are smaller and rounder than regular lemons and their skin is more delicate and thinner. Although they certainly have a lemon-y zing, they are sweeter than regular lemons, making them a delight in baked goods.
If you can’t find Meyer lemons however, don’t worry about it! We’ve made these cookies with regular lemons as well and they are equally delicious.
Pin this recipe if you like it!
Interested in other recipes that we learned from home cooks that are not our parents? Check these out:
We love hearing from you! If you have made our recipes, or if you have a question or comment, or simply want to say Hi!, please leave a comment below!
Lemon ricotta cookies
- 2 3/4 cup (410 grams) all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (115 grams) butter, unsalted softened
- 1 1/2 cup (300 grams) sugar
- 2 eggs large, at room temperature
- 454 grams (15 ounces) ricotta cheese
- 1/2 tsp vanilla powder or 1 tsp vanilla extract
- 1 1/2 tbsp lemon zest Meyer lemons if possible
- 4 tbsp lemon juice, freshly squeezed Meyer lemons if possible
For the glaze
- 1 1/2 cups (195 grams) icing sugar
- 1/4 cup (60 mL) lemon juice, freshly squeezed Meyer lemons if possible
- 1 tbsp lemon zest Meyer lemons if possible
- Preheat oven to 350 degrees Fahrenheit.
- Place the flour, baking powder, baking soda and salt in a medium sized mixing bowl and whisk together until combined. Set aside.
- In the bowl of your stand mixer beat the butter until smooth and then add in the sugar and the eggs. Beat at medium speed until well combined, (approximately 3 minutes).
- Next add in the ricotta cheese, vanilla powder (or extract), lemon zest, and lemon juice. Beat at medium speed until well combined.
- Reduce the speed of your mixer to low and slowly add in the flour mixture. Mix well until everything is well combined. Do not over mix.
- Drop 1 tbsp of dough for each cookie on a parchment lined baking tray, leaving about 1 inch between each cookie. Do not flatten the dough.
- Bake in the middle rack of your oven for 12 - 15 minutes or until the underside of your cookies is golden brown.
- Allow the cookies to cool for 2 - 3 minutes on the baking tray and then transfer them to a wire rack to cool completely. In the meanwhile, prepare your glaze.
- To make the glaze whisk together the icing sugar, lemon juice and lemon zest until smooth.
- When your cookies are fully cooled, dip the tops of your cookies into the glaze to thinly coat each cookie top completely. Return to the wire rack (place some parchment paper under the cooling rack to catch the drip) and allow the glaze to set. This will take 10 to 15 minutes.
- Transfer your cookies to an airtight container. They will keep at room temperature for 2 - 3 days; any longer and they can be stored in the refrigerator.