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.
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
- Combine the dry ingredients – the flour, baking powder, and salt.
- 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.
- Add the eggs one at a time, followed by the ricotta, lemon juice and lemon zest. Then stir in the mixture of dry ingredients.
- Scoop the dough onto a baking sheet lined with parchment paper. I find it’s easiest to do with a cookie scoop.
- 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.
- When they are cool, you can glaze the cookies. Make the glaze by combining the powdered sugar, lemon zest and lemon juice.
- 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!
- 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
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.
Cookie says
Easy to make and yummy flovor!!
Stephanie P Tidwell says
I love this recipe. Last time, I replaced the lemon juice in the glaze with blueberries, added a little more zest to retain lemon flavor, and topped them with a single blueberry each to make it look a little more festive. Came out great.
Natalie says
Dayyyymmmmm!!!! Just made them….didn’t wanna waste a big tub of ricotta!! Woohoo!! I had ONE……thank goodness they’re getting packed up in the morning and being sent to work with hubby.I WILL eat too many of these if they stay in the house!!
munmun says
Hey! do you think you can help me with a sugarfee varient for this one! my mom is really fond of lemon flavoured confectionaries but can’t consume sugar. i really want to make this oe for her!
Deborah says
Unfortunately, I’m not very familiar with sugar free options or converting to sugar free. I’m sorry!