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Lemon Ricotta Cookies

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Lemon Ricotta Cookies are soft, cake-like treats bursting with fresh lemon flavor and a subtle creaminess from ricotta cheese. Topped with a simple lemon glaze, they’re perfect for spring, summer, or anytime you want a bright and zesty dessert.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup whole milk ricotta cheese
  • 1 large egg
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 1/2 cups powdered sugar (for glaze)
  • 23 tbsp lemon juice (for glaze)
  • 1 tbsp milk (for glaze, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the butter and granulated sugar together until light and fluffy.
  4. Add ricotta cheese, egg, lemon zest, lemon juice, and vanilla extract. Mix until fully combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
  6. Drop tablespoon-sized scoops of dough onto the baking sheet, spacing about 2 inches apart.
  7. Bake for 12–15 minutes, or until edges are lightly golden and tops are set.
  8. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
  9. In a small bowl, whisk together powdered sugar, lemon juice, and a splash of milk until smooth to make the glaze.
  10. Drizzle the glaze over cooled cookies and allow to set before serving.

Notes

Use whole milk ricotta for the richest texture; strain if it’s too watery.Add extra lemon zest or a drop of lemon extract for a more intense citrus flavor.Store with a piece of bread in the container to help maintain softness.Freeze unglazed cookies and add glaze after thawing for best results.Microwave for 5–10 seconds if you’d like to serve them slightly warm.

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