Lemony Ricotta Cookies

Kimberly Richards


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

★★★★★ 1 vote
25 Min
20 Min


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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

How to Make Lemony Ricotta Cookies


  • 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.

Printable Recipe Card

About Lemony Ricotta Cookies

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

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