Lemon Ricotta Cookies with Lemon Glaze

These Lemon Ricotta Cookies are soft and tender and filled with the perfect lemon flavor. They are topped with a sweet lemon glaze with just the right amount of tartness.

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Love lemon? Also check out these Lemon Muffins, (also made with ricotta!), my Lemon Meringue Pie, or these Lemon Bars.

Before I started really wanting to try out new ingredients or recipes, I probably would have told you that ricotta only goes in lasagna. Now I am learning that it is good in so much more. One of my favorite things I’ve made were these Ricotta Doughnuts, and now I’m adding a ricotta cookie to my favorites list! (Also check out these Ricotta Cookies with Chocolate and Orange!)

These are definitely more of a cake like cookie, but they are so delicious and full of lemon flavor. Don’t skip out on making the lemon glaze, because it is really what makes these cookies. Without it, they are nothing spectacular, but that little bit of glaze gives them a very sweet/tart flavor. Luckily I’m giving most of them away – otherwise I could probably eat the whole batch myself!

How to Make Lemon Ricotta Cookies

1. Combine the dry ingredients – the flour, baking powder, and salt.
2. In another bowl, combine the butter and sugar and beat them together until the mixture is light. Don’t skip out on this, you’ll need to beat it for about 3 minutes.
3. Add the eggs one at a time, followed by the ricotta, lemon juice and lemon zest. Then stir in the mixture of dry ingredients.
4. Scoop the dough onto a baking sheet lined with parchment paper. I find it’s easiest to do with a cookie scoop.
5. Bake the cookies just until the edges start to brown, then take them from the oven and let them sit on the baking sheet for another 10 minutes.
6. When they are cool, you can glaze the cookies. Make the glaze by combining the powdered sugar, lemon zest and lemon juice.
7. To glaze the cookies, add only about 1/2 teaspoon of the glaze to the top of each cookie, then use the back of a spoon to gently spread the glaze. A little goes a long way!
8. Let the cookies sit for about 2 hours to let the glaze harden.

Tips and Tricks

• For best results, use whole milk ricotta. Part skim will work, though.
• These cookies will freeze well, but I’d suggest freezing without the glaze, then adding the glaze the day you are going to serve them. To freeze, place the cookies on a baking sheet and freeze in a single layer. You can then transfer them to a freezer safe container. If not freezing in a single layer, place a piece of wax paper or parchment paper between layers. Thaw the cookies overnight in the refrigerator, or you can place them on a counter at room temperature if you need them sooner.
• Store the cookies in a single layer in an airtight container. They should be good for 4-5 days.

Even More Lemon Desserts

Lemon Ice Cream
Lemon Cheesecake
Lemon Cream Pie
Lemon Curd
Lemon Cupcakes

Lemon Ricotta Cookies with Lemon Glaze

5 from 2 votes

Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 1 hour hour

Servings: 48 cookies

Course: Dessert

Cuisine: Italian

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These Lemon Ricotta Cookies are soft and tender and filled with the perfect lemon flavor. They are topped with a sweet lemon glaze with just the right amount of tartness.

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Ingredients

Cookies

• ▢ 2 1/2 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon salt
• ▢ 1/2 cup 1 stick unsalted butter, at room temperature
• ▢ 2 cups granulated sugar
• ▢ 2 eggs
• ▢ 1 15-ounce container whole-milk ricotta cheese
• ▢ zest of 1 lemon
• ▢ 3 tablespoons freshly squeezed lemon juice

Glaze

• ▢ 1 1/2 cups confectioners’ sugar
• ▢ zest of 1 lemon
• ▢ 3 tablespoons freshly squeezed lemon juice

Instructions

For the cookies:

• Preheat the oven to 375ºF.
• In a medium bowl, combine the flour, baking powder, and salt. Set aside.
• In a large bowl, combine the butter and the sugar. Using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes.
• Add the eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice and lemon zest. Stir in the dry ingredients.
• Line 2 baking sheets with parchment paper. Spoon the dough (about 1 tablespoon for each cookie) onto the baking sheets. Bake for 10 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 10 minutes.

For the glaze:

• Combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Spoon about 1/2 teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harder for about 2 hours.

Recipe Notes:

Slightly adapted from: Giada’s Kitchen

SUBSTITUTIONS: I have used part skim ricotta with good results. You can also make these lime instead of lemon.

FREEZE: You can freeze these cookies after baking, but I would wait to add the glaze until you are ready to serve them.

STORE: Store the cookies in a single layer in an airtight container.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1cookie, Calories: 106kcal (5%), Carbohydrates: 17g (6%), Protein: 2g (4%), Fat: 3g (5%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 1g, Cholesterol: 17mg (6%), Sodium: 69mg (3%), Sugar: 12g (13%)

Keywords: lemon glaze for cookies, Lemon ricotta cookies