How to Make Lemon Ricotta Cookies in Your Air Fryer
If you like soft, silky-sweet-tart cookies that are more like tea cakes, these are the cookies for you. The cookies remind me a little of lemon cupcakes and are wonderful with a cup of tea or coffee. Serving fruit for dessert? These Lemon Ricotta Cookies will make perfect accompaniments. The cookies are lightly sweetened, and I dust the cookies with a little sugar before I bake them to save time and because the sugar adds extra crunch as well as sweetness to the cookies. You could also glaze the cookies or dust them with confectioners' sugar, if you'd rather. The recipe makes a small batch of cookies. You can make a few and stash the remainder of the dough in the refrigerator to make more cookies later in the week when you'd like a small treat. Enjoy!
Air Fryer Lemon Ricotta Cookies -- Makes 8-12
1/4 cup of ricotta cheese (yes, you can use lower-fat ricotta)
1 large egg
1/2 cup of sugar
Grated zest of 1 medium lemon
2 tablespoons of canola oil
1 cup of flour
1/4 teaspoon of baking powder
1/8 teaspoon of salt
1/8 teaspoon of baking soda
Sugar to sprinkle
Cut small pieces of baking parchment to fit in your air fryer basket. In a medium bowl or measure, stir together well the ricotta, egg, sugar, lemon zest, and canola oil. Stir in until combined the flour, baking powder, salt, and baking soda. Drop 1 1/2 tablespoon mounds of dough onto the parchment, spacing the mounds at least an inch apart (the cookies will spread). Moisten your fingers with a little water and smooth out the tops of the dough mounds, dampening and flattening them slightly. Sprinkle a little sugar on top of each dough mound. Put one dough-topped piece of parchment in your air fryer basket, put the basket in the air fryer, and air fry the cookies at 300 degrees for 10-12 minutes or until puffy and lightly browned on the edges. Remove the cookies from the air fryer basket to cool and repeat the cooking process with the remaining dough.