Servings: 12 cookies
Calories: 170kcal
Equipment
- Mixing bowls
- Baking sheets
- Parchment paper
- Whisk
- mixer
- cookie scoop
Ingredients
For the Cookie Dough
- 2 cups all-purpose flour essential for structure and a soft bite.
- 1 teaspoon baking powder helps the cookies rise and remain fluffy.
- 1/2 teaspoon baking soda adds the perfect lift for a delightful texture.
- 1/4 teaspoon salt enhances the sweetness of the cookies.
- 1/2 cup unsalted butter (softened) brings richness and a lovely buttery flavor.
- 1 cup granulated sugar sweetens the dough for that perfect cookie taste.
- 1 large egg binds the ingredients and adds moisture.
- 1 teaspoon vanilla extract infuses the cookies with warm, sweet undertones.
- 1 teaspoon lemon zest (optional) adds a refreshing citrus note, enhancing flavor.
For the Ricotta Filling
- 1 cup ricotta cheese (drained) the star ingredient for creamy richness.
- 1/2 cup powdered sugar sweetens the filling and helps it hold its shape.
- 1 teaspoon vanilla extract complements the ricotta for an aromatic touch.
- 1 tablespoon lemon juice (optional) brightens up the flavors of the filling.
Instructions
How to Make Ricotta Cream Sandwich Cookies
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl until well combined.
- Beat the softened butter and granulated sugar together in a large mixing bowl until light and fluffy, about 2-3 minutes.
- Combine the egg, vanilla extract, and lemon zest (if using) with the butter mixture. Beat until well blended.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches between them.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Cool the cookies on the baking sheets for a few minutes before transferring them to a wire rack.
- Mix the ricotta cheese, powdered sugar, vanilla extract, and lemon juice (if using) in a medium bowl until smooth.
- Spread a generous amount of the ricotta cream filling on the flat side of one cookie and top it with another cookie.
- Continue assembling the sandwiches until all cookies are filled.
- Serve the Ricotta Cream Sandwich Cookies immediately, or refrigerate them for a firmer filling.
Notes
Optional: Dust with powdered sugar before serving for an extra touch of sweetness.
Nutrition
Serving: 1cookie | Calories: 170kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 50mg | Sugar: 10g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 2mg
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