Lemon-Ricotta White Chocolate Cookies




Lemon-Ricotta White Chocolate Cookies

1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup ricotta cheese
2 teaspoons finely grated lemon zest
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 large eggs
3/4 cup white chocolate chips
1/4 cup finely ground almonds
Confectioners' sugar, for dusting

Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.

In a medium bowl, sift together flour, baking powder and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter, ricotta, lemon zest and granulated sugar until creamy - about 1 minute. Beat in vanilla, lemon extract and eggs until well combined - about 2 minute. Reduce mixer speed to low and beat in flour mixture, white chocolate chips and ground almonds until just combined.

Freeze dough in refrigerator or freezer for 30 minutes. Drop rounded tablespoons of dough onto cookie sheets. Bake 12-14 minutes or until light golden brown. Cool 1 minute before transferring cookies to wire racks to cool. Dust with confectioners' sugar.

Makes 3 dozen cookies


  1. I've had Giada's version of these saved in my recipe folder forever, and I forget about it every time I have leftover ricotta.

    They look delicious - I adore anything lemon flavored and white chocolate goes so well with it!

    - Maggie

  2. Hummm looks so goooood and delicious, thank you for sharing,

    kisses and blessings!!

  3. I think I just fell in love with these cookies. What's not to love: ricotta, lemon and butter???

  4. 100 recipes? Congratulations. No wonder I don't pay attention to my own cookie cookbooks these days. Too many options online, right here.

    These are definitely "taste them with your eyes" kind of cookies. I can just taste that lovely soft texture from these photos. I've had some excellent lemon ricotta cakes, so why not do cookies as well? Great idea.

    I have Italian specialty stores in my neighborhood that have fresh homemade ricotta. Wish I could figure out a way to send you some. It's supposedly not hard to make. Maybe you should get some really good qualty milk and go for it.

  5. Congrats on 100 recipes! They're all pretty great.

    These do sound really good, and a nice change of flavor from chocolate chip.

  6. You can make your own ricotta...i do it all the time and it is the BEST.

  7. Nothing better than a bit of ingredient led cookery! Your cookies look great.

  8. Love your blog! You can make ricotta cheese really easily @ home using just a few readily available ingredients. And it is delicious...better than any you can buy in a supermarket. It only keeps a few days, though, because there are no preservatives in it. Here is a link to the recipe I used; http://www.gourmet.com/recipes/2000s/2006/04/ricotta

  9. I'm not sure you can buy good ricotta online but it's SO easy to make! Just add lemon juice to milk and voila! These cookies look SO GOOD. An italian bakery near me makes them...but not with white chocolate...so I think I need to make these!

  10. These look sooo delicious! I am definitely trying these out asap. I love all your creative recipe ideas!!

  11. That's a lotta cookies! These look really good-- can't go wrong with lemon AND ricotta. You did Giada proud! :)

  12. These cookies look like the perfect dessert! Lemon, white chocolate, AND ricotta cheese...yum.

  13. Happy Cookieversary and here's to many more!!

  14. What a nice idea! I'm like thats too, I often try to bake with what's left in the fridge, you can end up with good creations!

  15. I desperately must make these. Yum.

  16. 100 cookie recipes? dang, girl! and this is such a unique and tasty batch. giada'd be proud. :)

  17. WHOA. amazing. i want these for dinner now!

  18. This is so up my alley, love the fresh lemon and indulgent white chocolate - thanks Emily! :)

  19. Definitely the perfect way to use up extra ricotta! And 100 cookie recipes?!? Yay :)

  20. I am going to try these for sure!! Congrats on 100 cookies...i've never been disappointed with your recipes :)

    As for ricotta, there's a super high quality kind called impastata, it's really thick, like cream cheese. You'll have to look around to find it but it's totally worth it!

    It makes for nice creamy fillings for ravioli, cannoli, etc; and makes lasnagna un-runny.

    Enjoy your fall!

  21. Another winning flavor combination in this cookie. I could not be trusted around a batch of these.

  22. ive had these...baked by REAL ITALIANS TOO!! round Easter I think...OMG they are FABULOUS. These had pastel lemon zest icing...for Easter guess. I couldnt stop eating them and even made them and nobody buy me ate them...too bad for them! theyre delishious! Ure right! maybe make them again soon! xxoo Im bacccckkkk.....sorry was m.i.a for awhile. going to get inspired to bake again by you! oh& am POSITIVE you make a GREAT AUNTIE EM!:))))