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
  • 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.

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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