I love lemons. Seriously. I even wrote a poem about them in a college poetry writing class. (Don’t worry, I’m not going to share it here.) So, when I saw this Nordstrom Lemon Ricotta Cookies recipe in our Family Table Cookbook, I was into it. Real into it. Then I read the recipe and saw it called for the zest of six lemons in the dough–plus more for sprinkling on top. All that bright lemon flavor packed into a cookie? I got excited. Then I made them, and now I’m hooked.
Closer in texture and tenderness to a cake than a cookie, these moist and almost cheesecake-y lemon ricotta cookies are perfect little winners. The tablespoon of salt seemed like a lot, but it adds just a trace of savoriness (think salted caramel)—the perfect foil to all that citrusy sugariness. Bonus: our recipe requires portioning and freezing the dough, which will keep for weeks in the freezer and be ready whenever the mood for a ridiculously good, soft lemon cookie strikes.
Once you’re ready to bake, be careful not to leave the frozen dough out to thaw too long, as I did. The cookies ended up pooling together slightly, which looked a bit of a mess, though they were still delicious! I actually baked a second batch without waiting at all for them to defrost, and they turned out beautifully with a few additional minutes in the oven.
A COOKIE LIKE NO OTHER: GET OUR RECIPE