Soft Ricotta Cookies With A Hint Of Lemon

These soft ricotta cookies are soft in texture with a bit of a bite from the poppy seeds. Use any citrus fruit you have to hand.

Ricotta Cookies
Ricotta Cookies
Head straight on to the Recipe For Soft Ricotta Cookies ♥

I have piles of paperwork on my desk waiting for my attention. I used to have an in tray but when that got too full I moved it off my desk. It has really been a case of out of sight, out of mind. I collect recipes I want to try, pamphlets from all sorts of places as well as information on cities we are going to visit. I have a semblance of a filing system which does not always work. A few months back I was expecting a visit from an out-of-town supplier. Given that I knew I was having a business meeting I cleaned up my desk. I sorted out things that could be thrown out and created a folder for papers that belong together. I also consolidated all my small pieces of paper with handwritten notes.

Today’s inspiration ♥ Recipe For Soft Ricotta Cookies ♥ can be found on Lavender and Lime Click To Tweet

I am much better at clearing out my fridge. Often with recipe testing you use only some of an ingredient. I find this happens often with cream which I turn into butter, and buttermilk. I freeze my buttermilk to use at a later stage. When I made the Ricotta Hotcakes I had half a tub of the cheese left over. This is an expensive item and I did not want it to got to waste. I paged through my copy of The Cookie Jar and found a recipe for Ricotta Cookies. I decided to use the recipe as a base to use up ingredients I had to hand. Basically I tidied up and ended up with beautiful soft cookies that lasted Dave and I the weekend.

Soft Ricotta Cookies

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5 from 1 vote

Ricotta Cookies

These soft ricotta cookies have a bit of a bite from the poppy seeds
Recipe Category: Baking
All Rights Reserved: Adapted from The Cookie Jar page 97


  • 90 g flour
  • 1.25 mls baking powder
  • 0.625 mls fine salt
  • 0.625 mls ground cardamom
  • 7.5 mls poppy seeds
  • 82 g fructose
  • Finely grated zest of 1 lemon
  • 25 g softened butter
  • 1 egg, lightly beaten
  • 1.25 mls vanilla purée
  • 100 g ricotta cheese


  • Preheat the oven to 170° Celsius
  • Place the flour, baking powder, salt, cardamom and poppy seeds into a mixing bowl
  • Use a whisk and stir to combine the ingredients
  • Place the fructose and zest into a stand mixing bowl and use the paddle beater on a low speed to mix
  • Once you can smell the lemon, add the butter and beat until light and fluffy
  • Continue beating while you slowly add the egg
  • Once mixed in add the vanilla and ricotta and beat until a sticky dough forms
  • Use a tablespoon measure and drop the dough onto a lined baking tray
  • Bake for 12 minutes and remove the baking tray from the oven
  • Leave the cookies on the baking tray for 5 minutes before transferring to a wire rack to cool completely
Inspiration published on Lavender and Lime October 20:


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15 thoughts on “Soft Ricotta Cookies With A Hint Of Lemon

  1. These biscuits look very unusual, Tandy. I love cheese and biscuits so I am keeping this one.

  2. i love the texture of poppy seeds! and i feel you on those random leftovers in the fridge after finishing a recipe. definitely didn’t find a tiny nub of months-old, super bendy (but surprisingly not moldy) cream cheese in my fridge (;

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