Lemony Ricotta Cookies

Kimberly Richards


These little cookies pack a powerful pucker punch and are great with tea!

★★★★★ 1 vote
25 Min
20 Min


2 1/2 c
all purpose flour
1 tsp
baking powder
1 tsp
1 stick
butter, unsalted
2 c
2 large
15 oz
ricotta cheese; whole milk
3 Tbsp
lemon juice, fresh
1 Tbsp
lemon zest, grated


1 1/2 c
powdered sugar
3 Tbsp
lemon juice, fresh
1 Tbsp
lemon zest, grated


1Pre-heat your oven to 350 degrees F, line 2 sheet pan with parchment paper, mix the flour, salt and baking soda together and set aside. In a large mixing bowl fitted with a paddle attachment beat together the butter and sugar until light and fluffy. Add in the eggs one at a time and blend well. Add in the ricotta cheese, lemon juice, and lemon zest. Add in the flour mixture a bit at a time until fully incorporated.
2Scoop the dough onto the cookie sheets using a cookie scoop about 2" apart. Bake for 18-20 munites or until the edges start to become golden brown. Remove the cookies from the oven and let them rest for about 5 minutes before transfering them to a cooling rack.
3while the cookies are cooling, mix together glaze ingredients until smooth. When the cookies are cool enough to handle, frost each cookie with about 1/2tsp. of the glaze and place back on the rack to harden.
4During the Holiday Season, you can substitute anis oil for the lemon and sprinkle the glaze with colored sugar before it hardens.

About Lemony Ricotta Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Italian
Other Tag: Quick & Easy
Hashtags: #lemon, #ricotta