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Lemon ricotta cookies.
At a Glance:
Prep Time: 10 minutes
Cook Time: 12 minutes
Chill Time: 2 hours
Total Time: 2 hours 22 minutes

Get the Recipe: Lemon Ricotta Cookies

These lemon ricotta cookies are soft, buttery, fresh and zesty! They are light, bright and airy. The lemon ricotta flavor is unique. They are unexpected in the best way!
5 from 9 votes
US Customary - Metric
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Ingredients

15 cookies

Cookies

  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 egg
  • 1 cup whole milk ricotta, drained
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 cups flour, gluten free or all purpose
  • 1 ½ tsp baking powder
  • pinch sea salt

Glaze

  • ¾ cup powdered sugar
  • 1 tbsp lemon juice
  • pinch lemon zest

Instructions 

  • First, make cookie dough. Add room temperature butter and sugar to a stand mixer or mixing bowl with hand mixer. Mix on high until combined.
  • Drain ricotta or pat excess moisture dry with paper towels.
  • Then, add in egg, ricotta, lemon juice and lemon zest to the bowl. Mix until combined.
  • Add in flour, baking powder and sea salt. Stir until dough is formed. Cover with plastic wrap and refrigerate for at least 2 hours.
  • After dough has chilled, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
  • Use an ice cream scoop or cookie scoop to scoop balls of dough onto lined pan.
  • Bake for 11 to 12 minutes or until cookies look set but soft in the middle. The edges should be lightly golden. Remove from oven.
  • Once cookies are completely cooled, make glaze. Combine glaze ingredients in a small bowl. Mix until creamy.
  • Dip the top of each cookie in the glaze. Continue for all cookies. Finally, serve!

Notes

  • Whole milk ricotta cheese is typically already drained.  If there is any excess moisture, blot dry with paper towel.
  • Both regular all purpose flour and gluten free 1 to 1 flour work well.
  • The dough will be thick but sticky before chilling.
  • Do not skip the dough chilling step.
  • Use a scooper to scoop dough onto pan.  This creates equally sized round cookies.
  • Wait until cookies have completely cooled before adding glaze.
  • If making ahead of time, do not add glaze.  Add glaze just before eating.
  • Store cookies in the fridge for up to 5 days.
  • Freeze for 1 month if needed.
  • These are inspired by Giada de Laurentiis' recipe for her cookies!
Calories: 218kcal, Carbohydrates: 35g, Protein: 6g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.001g, Cholesterol: 14mg, Sodium: 60mg, Potassium: 88mg, Fiber: 1g, Sugar: 20g, Vitamin A: 81IU, Vitamin C: 1mg, Calcium: 65mg, Iron: 1mg
Author: Addison LaBonte
Course: Dessert
Cuisine: American