Ingredients
18
18 servings
- •0.66666668653488 cup whole-milk ricotta cheese
- •0.66666668653488 cup white sugar
- •1 large egg
- •1 teaspoon vanilla extract
- •1 lemon, zested
- •2 cups all-purpose flour
- •1 teaspoon baking powder
- •2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Beat ricotta, sugar, egg, vanilla, and lemon zest in a large bowl with an electric mixer. Gradually beat in flour and baking powder; mix until well combined.
- Use a small 1 1/2-tablespoon cookie scoop to scoop up dough and form into a ball with floured hands. Roll the ball of dough into a rope, approximately 7 inches long, on a very lightly floured surface. Shape the rope into a ribbon and place on a baking sheet. Repeat with the remaining dough, arranging 9 cookies per baking sheet. Sprinkle cookies with powdered sugar.
- Bake in the preheated oven until lightly browned, 15 to 16 minutes. Transfer cookies to wire racks and cool completely.
Nutritional Facts
Per 18 servings
- Calories: 88
- Carbohydrate: 19g
- Fat: 0g
- Fiber: 0g
- Protein: 2g
- Sugar: 8g
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