Delicious Lemon Ricotta High Protein Cookie Recipe
You are going to love this high protein cookie recipe. It is made with a delicious, citrusy burst of lemon combined with the high protein content of whole milk ricotta cheese. It is also remarkably lower in sugar and healthier than a typical store bought cookie.
My children devour these high protein cookies, and I really love that they are high in protein and very filling. You can use an electric stand mixer or a hand mixer to make these cookies and they are ready in 35 minutes.
No Chill Cookie Dough
This high protein cookie does not need chill time, you can simply make the cookie dough and bake it right away.
How to store high protein cookies
These lemon ricotta high protein cookies can be stored at room temperature for 1-2 days, or in the refrigerator for up to 4 days. Store them in an airtight container after they a fully cooled at room temperature.
What type of ricotta cheese should I use for lemon ricotta cookies?
I have tested this recipe with only whole milk ricotta cheese. I have tested several different brands of whole milk ricotta cheese and found they have worked just fine.
Why is my high protein cookie batter too thick?
The type and brand of flour used in your recipe could result in a thicker batter. Even if you used the correct amount the recipe calls for sometimes this could happen as a result. For this recipe, if you notice the batter is too thick, just add a little bit more lemon juice 1 tablespoon at a time.
What is my batter is too liquidy?
If you notice your cookie batter is too liquidy, add more flour 1 tablespoon at a time until the desired consistency is reached.
You are going to want to make these cookies on repeat once, so I hope you give them a try! Tag me on instagram @cookingwithrips
Love and Light,
Rips
| Prep Time: 10 minutes | Bake Time: 20-25 |
| Serves: approximately 18 medium cookies | Total Time: 35 |
| Ingredients 1 stick butter (room temperature) 1 cup organic sugar 2 eggs (room temperature) 15 oz. whole milk ricotta (usually 1 container has 15 oz.) 1 tsp baking powder 1 tsp lemon zest 2 tbsp lemon juice (freshly squeezed) *Optional-1 tsp lemon extract 2 cups organic unbleached all purpose flour 1 tsp salt |
| Instructions 1. Preheat oven to 350F. 2. Using an electric mixer, beat the butter and sugar until pale and fluffy (about 3 minutes). 3. Add 1 egg, mix until well combined, then add the second egg and mix for another minute. 4. Next add ricotta cheese, lemon juice, lemon zest, and salt and mix for another minute. *If using lemon extract, add the lemon extract as well. 5. Lastly, add 1 cup of flour and stir with a spatula until no flour is visible. Add the second cup of flour and stir with spatula again until no flour is visible. Then use mixer and mix for another minute until well combined. Note* Batter should not be too thick or too liquidy. If batter is too liquidy, add 1 tbsp of flour at a time until a paste like texture is formed. If batter is too thick, add 1 tbsp or more of lemon juice. 6. Line a baking sheet with unbleached parchment paper. Using a medium sized cookie scoop, (2 tbsp) scoop the batter and place on the baking sheet. Leave about 1 inch of space between the cookies. 7. Bake at 350F for about 20-25 minutes or until the edges of the cookies are light golden brown. |
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