This post may contain affiliate links.
Melt in your mouth Lemon Ricotta Cookies. These cookies are so soft and delicious from the ricotta. They are loaded with zesty lemon, the perfect refreshing cookie. They have a nice glaze on top that really brings them to the next level.
Why Make Lemon Ricotta Cookies
Lemon is always a favorite flavor for me, especially in desserts. It’s refreshing and unexpectedly wonderful.
- Easy to Make.
- Simple Steps.
- Fresh flavor. From lots of fresh lemon.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Fresh Lemon. This is a must! If you can, use seedless lemons for ease.
- Sugar. White granulated sugar.
- Butter. Unsalted will work best for this recipe.
- Almond & Vanilla Extract. For flavor!
- Egg.
- Ricotta. Use full fat ricotta.
- All Purpose Flour.
- Baking Powder & Baking Soda. Both are needed for the perfect texture.
- Confection Sugar. This is the base of the simple icing!
Steps To Make This Recipe
- Step One. Mix the softened butter with the white granulated sugar.
- Step Two. Add the egg, ricotta, lemon juice, zest, extracts and mix well.
- Step Three. Whisk the flour and baking soda & powder together. Slowly incorporate it into the wet butter/sugar mix. Refrigerate for 1-2 hours.
- Step Four. Form the cookies on a parchment lined cookie sheet.
- Bake! Place in the oven at 350º and bake for about 12 minutes. Let the cookies cool completely before handling. Drizzle well with icing and enjoy.
Lemon Ricotta Cookie Tips
- Use unsalted butter! This really helps form the cookies and give them the best texture.
- Do not overcook. These cookies are best enjoyed nice and soft!
- If Making ahead of time,
Make Ahead Tips: chill in the fridge for up to 2 days before baking. You can freeze the dough in balls for up to 2 months. Do not make the lemon glaze until the day you plan to serve the cookies, and be sure to add fresh lemon zest on top before serving. - Store in an airtight container on the counter for 2 days or in the fridge for up to 5 days. You can also freeze these cookies for up to 2 months.
Other Cookies To Try
Lemon Ricotta Cookies
Melt in your mouth Lemon Ricotta Cookies. These cookies are so soft and delicious from the ricotta. They are loaded with zesty lemon, the perfect refreshing cookie. They have a nice glaze on top that really brings them to the next level.
Equipment
- cookie sheet
- stand or hand mixer
- parchment paper
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup white granulated sugar
- 1 tsp vanilla extract
- ½ tsp almond extract, optional for flavor
- 1 egg, room temperature
- ¾ cup ricotta cheese, full fat
- 1 Tbsp lemon zest
- 1½ Tbsp lemon juice
- 1⅓ cup all purpose flour , or all purpose gluten free flour
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
Lemon Icing
- 1 cup confectioner sugar
- 1½ Tbsp lemon juice + pinch of zest
Instructions
- In a large bowl, add the butter and sugar. Beat with an electric mixer or in the stand mixer bowl until its creamed.
- Add the egg, ricotta, vanilla, almond lemon zest, and lemon juice and mix again to combine everything.
- In a medium sized bowl, whisk the flour, salt and baking powder and soda together well.
- Add the dry ingredients into the wet mixture. Mix it just enough to incorporate the flour, be sure to scrape any excess off the sides.
- Place the dough in the fridge and chill at least 1 hour, or overnight (up to 2 days is also fine!)
Bake The Cookies
- Preheat the oven to 350º. Working quickly, roll the dough into 1.5 inch balls, they spread so leave some space between dough balls (about 8-9 per cookie sheet) you may need to make two batches. Keep the dough in the fridge if you have extras to bake.
- Bake for 12-14 minutes, until the underside of the cookies is lightly golden brown. Let the cookies cook completely.
Lemon Icing
- In a small bowl, whisk together the powdered sugar and lemon juice. if it's too thin, add more powdered sugar. Dunk each cookie in the lemon glaze, and garnish with extra lemon zest.
Nutrition
Serving: 1 cookie with icing | Calories: 320kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 264mg | Potassium: 57mg | Fiber: 1g | Sugar: 30g | Vitamin A: 434IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
