Lemon Ricotta Cookies
Yield: 48 cookies
Pillowy soft Lemon Ricotta Cookies are perfect for any season. Enjoy with a cup of afternoon tea or as a shining star on any holiday cookie platter; these lemon ricotta cookies are a crowd-pleaser.
Ingredients
Cookies:
- 1 cup salted 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 melted
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 1/4 cup whole milk or heavy cream
- sprinkles optional
Instructions
- PREHEAT the 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 eggs, ricotta cheese, lemon zest, lemon juice, and vanilla. Mix until combined (about 1 minute). Scrape the sides of the bowl down as necessary.
- COMBINE flour, salt, baking soda, and baking powder in a separate bowl; gradually add dry ingredients to the mixer until a soft dough forms. Use a medium (2 Tablespoon) cookie scoop. Roll into balls and place them on a prepared baking sheet 2 inches apart.
- BAKE for 10 minutes. Edges will be slightly golden. Transfer to a wire rack to cool.
For the Glaze
- In a medium bowl, WHISK the powdered sugar, butter, and vanilla extract. Add cream or milk one tablespoon at a time to reach the desired consistency. Spread glaze over warm cookies and top with sprinkles.
Notes
- You can use salted or unsalted butter in this recipe.
- It is best to use fresh lemons since you will need the zest and juice of two lemons.
Nutrition
Calories: 145kcalCarbohydrates: 25gFat: 4gCholesterol: 12mgSodium: 91mgPotassium: 16mgFiber: 0.3gSugar: 17g