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Air Fryer Lemon Ricotta Cookies

Air Fryer Lemon Ricotta Cookies

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Prep Time 20 minutes
Cook Time 6 minutes
Chill Time 30 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: Italian-American
Calories: 140
Ingredients Method Notes

Ingredients
  

  • Cookies
  • 1 cup whole milk ricotta drained
  • ½ cup unsalted butter
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp vanilla
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • Glaze
  • 1 cup powdered sugar
  • 1 –2 tbsp lemon juice
  • ½ tsp zest

Method
 

  1. Drain ricotta 20–30 minutes.
  2. Cream butter and sugar until fluffy.
  3. Add ricotta, egg, lemon zest, juice, and vanilla.
  4. Fold in flour, baking powder, and salt.
  5. Chill dough 30 minutes.
  6. Preheat air fryer to 320°F.
  7. Scoop dough onto parchment.
  8. Air fry 6–8 minutes.
  9. Cool completely.
  10. Glaze and let set.

Notes

  • Drain ricotta thoroughly.
  • Chill dough to reduce spreading.
  • Bake at 320°F, not higher.
  • Glaze only after cookies cool.