Lemon Ricotta Cookies – Caputo Flour
Bright, fresh, and irresistibly soft—these lemon ricotta cookies made with Caputo "00" Baking Flour proves there’s no such thing as too much lemon.
Ingredients
- 260g (1 and ¾ Cup) Caputo “00” Baking Flour
- 10g (2 Teaspoons) Baking Soda
- 10g (2 Teaspoons) Salt
- 130g (9 Tablespoons) Salted Butter, softened
- 230g (1 cup + 1 Tablespoon) Granulated Sugar
- 10g (1 Tablespoon) Vanilla Extract
- 100g (2) Eggs
- 210g (¾ Cup + 3 Tablespoons) Whole Milk Ricotta Cheese
- 10g (2 Tablespoons) Lemon Zest, about 4 lemons
- 50g (3 Tablespoons) Fresh Lemon Juice, about 2 lemons
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