Ingredients:

  • 1 cup whole milk ricotta cheese (245g)
  • ½ cup unsalted butter, softened (113g)
  • ¾ cup granulated sugar (150g)
  • 1 large egg (50g)
  • 2 tbsp lemon zest (12g)
  • 2¼ cups all-purpose flour (280g)
  • 1 tsp baking powder (5g)
  • ½ tsp salt (3g)

Instructions:

  1. Cream the softened butter and granulated sugar together until pale and fluffy.
  2. Beat in the ricotta cheese, egg, and lemon zest until the mixture is smooth and well-incorporated.
  3. Sift together the flour, baking powder, and salt.
  4. Slowly stir the dry mixture into the wet ingredients until just combined; do not overmix.
  5. Transfer the dough to a bowl, cover, and refrigerate for at least 60 minutes.
  6. Preheat your oven to 350°F (175°C).
  7. Scoop rounded tablespoons of dough onto parchment-lined sheets, spacing them 2 inches apart.
  8. Bake for 10–12 minutes until the edges are barely golden.