Step 1

Drain the ricotta. Place the ricotta in a paper towel-lined bowl for 10–15 minutes. Make sure you don't skip this step since too much moisture can lead to cookies that spread too much or turn out too cakey!

Step 2

Make the ricotta mixture. Using an electric hand mixer, beat the butter and drained ricotta together until smooth and creamy. Add the vanilla extract and mix until combined. Gradually beat in the sugar until the mixture is light and fluffy.

Step 3

Add in the wet ingredients. Pour in the beaten egg into the ricotta mixture, followed by the lemon zest and juice.

Step 4

Mix the dry ingredients + combine with the wet. In a separate bowl, whisk together flour, baking powder and salt. In two parts, slowly stir the dry ingredients into the ricotta mixture until fully combined.

Step 5

Chill the dough. Cover the bowl and refrigerate for at least an hour and a half or overnight. Don’t skip this step - it helps prevent the cookies from spreading!

Step 6

Preheat the oven + scoop the cookies. Set the oven to 350°F. Using a small cookie scoop, portion out the cookies. Roll them into a ball using your hands, flatten slightly and place on a parchment-lined baking sheet. If the cookie batter is too soft as you scoop/flatten it out, pop the batter in the freezer for 15 minutes until it firms up a bit.

Step 7

Bake. Place the cookie sheet in the oven and bake for 10–12 minutes, or until edges are just lightly golden.

Step 8

Cool and enjoy. Leave the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack and enjoy!