Ingredients (Makes ~20 Cookies)

Cookie Dough

  • 2 cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp sea salt
  • ½ cup unsalted butter, softened
  • ⅔ cup granulated monk fruit sweetener
  • 1 large egg
  • 1 cup whole milk ricotta cheese
  • Zest of 1 large lemon
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract

Optional Lemon Glaze

  • ¾ cup powdered monk fruit sweetener
  • 1–2 tbsp fresh lemon juice

Easy Instructions

  1. Preheat oven to 350°F. Line baking sheets with parchment.
  2. In a bowl, whisk flour, baking soda, baking powder, and salt.
  3. In a separate bowl, beat butter and monk fruit until light and fluffy (about 2–3 minutes).
  4. Add egg and mix well.
  5. Mix in ricotta, lemon zest, lemon juice, and vanilla until smooth.
  6. Add dry ingredients and mix just until combined.
  7. Scoop rounded tablespoons onto baking sheet (they will spread slightly).
  8. Bake 12–14 minutes, until bottoms are lightly golden but tops stay pale.
  9. Cool completely.
  10. If glazing, whisk powdered monk fruit with lemon juice and lightly drizzle over cooled cookies.

 

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