5.0 from 27 votes
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!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 22 mins
Servings: 15 cookies
Calories: 218 kcal
Course:
Dessert
Cuisine:
American
Ingredients
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!
Cup of Yum
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!
Nutrition Information
Calories
218kcal
(11%)
Carbohydrates
35g
(12%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.001g
Cholesterol
14mg
(5%)
Sodium
60mg
(3%)
Potassium
88mg
(3%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
81IU
(2%)
Vitamin C
1mg
(1%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 218
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 14mg | 5% |
| Sodium | 60mg | 3% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.