Lemon Ricotta Cookies
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.
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.
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 Cookies
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.
Looking for More?
If you’re looking for more lemon desserts I can suggest
Frozen Blueberry Basil Lemonade Pie
Also try this sweet variation- Vanilla Ricotta Cookies
If you love lemon desserts you can try these Copycat Girl Scout Lemon Cookies or Sunburst Lemon Bars.
4 Comments on “Lemon Ricotta Cookies”
Hi!
The ingredients list is stating that 1 cup of butter should weigh 8 Oz, right? Not that I should include 1 cup *plus* 8 oz?
Thanks!
My cookies turned out exactly like the picture. But i taste flour. I baked according to directions. Even left them in a while longer until they browned on the edges.
You should really edit this recipe to include when to add the lemon zest and lemon juice
It could easily be left out and the lemon flavor is what the title reflects
Made these today. I had to improvise on when to add the lemon zest snd lemon juice in the cookies since it’s not mentioned in the recipe, but they turned out great! They are almost like a fluffy scone or biscuit. The ones in my family who like a less sweet cookie really liked them!