Real Recipes From Real Home Cooks ®

lemony ricotta cookies

(1 rating)
Recipe by
Anywhere, AL

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

(1 rating)
prep time 25 Min
cook time 20 Min
method Bake

Ingredients For lemony ricotta cookies

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

How To Make lemony ricotta cookies

  • 1
    Pre-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.
  • 2
    Scoop 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.
  • 3
    while 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.
  • 4
    During the Holiday Season, you can substitute anis oil for the lemon and sprinkle the glaze with colored sugar before it hardens.