Pillowy soft Lemon Ricotta Cookies are perfect for any season. Enjoy with a cup of afternoon tea or as a shining star in any holiday cookie platter, these Lemon Ricotta Cookies are a crowd pleaser.

Lemon Ricotta Cookie Recipe

 

How to Make Lemon Ricotta Cookies

This simple recipe comes together quickly with no fuss and makes 4 dozen cookies so you can share with friends and family. It’s as simple as combining the wet and dry ingredients.

Cover the warm cookies with a simple powdered sugar glaze and cover with candy sprinkles or additional lemon zest.

The glaze will set firm but not completely harden. Let the glaze set up for 1-2 hours before stacking for storage.

Lemon Ricotta Cookie Recipe

Can I freeze Vanilla Ricotta Cookies?

The dough can be prepared 2 days in advance and left refrigerated in an air-tight container until ready to bake.

You can freeze unglazed, baked cookies in an airtight container for up to 1 month. Glaze cookies when brought to room temperature.

 

Lemon Ricotta Cookie Recipe

Lemon Ricotta Cookie Recipe

Lemon Ricotta Cookies

Pillowy soft Lemon Ricotta Cookies are perfect for any season. Perfect with a cup of afternoon tea or as a shining star in any holiday cookie platter, these Lemon Ricotta Cookies are a crowd pleaser.
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Ingredients

Cookies:

  • 1 cup 8 oz unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 15 oz whole milk ricotta
  • 1 teaspoon lemon zest
  • 1 Tablespoon vanilla extract
  • 2 Tablespoons lemon juice
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

Glaze

  • 4 cups powdered sugar
  • 2 Tablespoon butter, salted or unsalted, melted
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 1/4 cup whole milk or heavy cream
  • sprinkles, optional

Instructions
 

  • Preheat oven to 350°F. Line baking sheets with parchment paper or use a silicone baking mat. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment cream the butter and sugar for 2 minutes until smooth and light in color. Slowly add in eggs, ricotta cheese, and vanilla. Mix until combined (about 1 minute). Scrape the sides of the bowl down as necessary.
  • In a separate bowl combine flour, salt, baking soda, and baking powder. Gradually add to mixer until a soft dough forms. Use a medium (2 tablespoon) cookie scoop. Roll into balls and place on prepared baking sheet 2 inches apart.
  • Bake for 10 minutes. Edges will be slightly golden. Transfer to a wire rack to cool.
  • In a medium bowl, whisk the powdered sugar, butter, and vanilla extract. Add cream or milk one tablespoon at a time to desired consistency. Spread glaze over warm cookies and top with sprinkles.
Did you make this recipe?Tag @katrinaskitchen on Instagram with the hashtag #katrinaskitchenrecipes

Looking for More?

If you’re looking for more lemon desserts I can suggest

Easy Lemon Daisy Cupcakes

Frozen Blueberry Basil Lemonade Pie

Also try this sweet variation- Vanilla Ricotta Cookies

Lemon Ricotta Cookie Recipe

If you love lemon desserts you can try these Copycat Girl Scout Lemon Cookies or Sunburst Lemon Bars.