Lemon Ricotta Cookies
User Reviews
5
Lemon Ricotta Cookies
Description
Lemon Ricotta Cookies start with a dough made by creaming butter and sugar, then adding eggs, ricotta cheese, vanilla, and lemon zest for flavor. Dry ingredients including flour, baking soda, baking powder, and salt are mixed separately and combined carefully to avoid overmixing. The sticky dough is portioned into tablespoon-sized balls and baked until edges are set but the center remains soft.
The cookies are topped with a glaze combining melted butter, confectioners sugar, cream, vanilla, and a pinch of salt. This glaze hardens when cooled and can be decorated with sprinkles or additional lemon zest for a festive look. The cookies have a moist, tender texture with a hint of citrus that complements the creamy ricotta.
They can be stored in an airtight container at room temperature for a few days or refrigerated to extend freshness. Proper draining of ricotta cheese before use helps control dough moisture. Baking times and temperatures may need adjusting for convection ovens.
Ingredients
For the cookies
- 1 cup (226g) butter softened to room temperature, unsalted
- 2 cups (400g) granulated sugar
- 2 large egg room temperature
- 15 ounces (426g) ricotta cheese drained and at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons lemon plus more for decoration if desired, zest
- 4 cups (520g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
For the glaze and decoration
- 1/4 cup (57g) butter melted
- 2 cups (260g) confectioners sugar
- 1/4 cup (60g) heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2-3 tablespoons Sprinkles optional
Instructions
For the cookies
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium-sized bowl combine the flour, baking soda, baking powder, and salt and set aside.
- In a large bowl, or the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed (about 2 minutes). Scrape down the sides of the bowl if needed.
- Add both eggs, 1 at a time, and continue to beat on medium until incorporated.
- Add the ricotta cheese, vanilla extract, and lemon zest and continue to beat until incorporated, scraping down the sides of the bowl if needed.
- Begin to add the flour mixture to the ricotta and butter mixture a little at a time while beating on a low speed until the mixture just until everything is incorporated. Don't overmix. The dough will be sticky and thick.
- Using a scooper or spoon, begin to drop 1 1/2 tablespoon-sized balls of the dough onto the parchment paper about 2 inches apart and bake for 12-14 minutes or until lightly golden on the edges.
- Remove the cookies from the baking sheet and allow them to cool on a wire rack.
For the glaze and decoration
- In a large bowl whisk together the confectioner's sugar, melted butter, heavy cream, salt, and vanilla extract until well combined and smooth. The consistency should not be runny but not too thick where it won't spread. If the mixture is too loose, add more sugar until you achieve the desired consistency. If too thick, add a bit more heavy cream.
- Once the cookies have completely cooled, begin to dip the top of the cookie into the glaze and add sprinkles or lemon zest, if desired.
- Allow the glaze to firm up on the cookies before packing or storing. Enjoy!
Notes
- Drain ricotta cheese well through cheesecloth or a fine sieve to reduce moisture for better dough consistency.
- A 1-tablespoon cookie scoop helps manage the sticky dough when portioning.
- Adjust glaze thickness by adding more sugar to thicken or cream to thin as needed.
- Apply sprinkles or lemon zest to the glaze while it is still wet for proper adherence.
- Allow the glaze to fully harden before storing the cookies; chilling for 10-15 minutes can help set the glaze.
- For convection ovens, reduce baking temperature by 25°F and check doneness earlier.
- Cookies keep fresh for 3-4 days at room temperature and up to a week refrigerated in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 148kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 2.4g | 5% |
| Fat | 5.8g | 9% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 23mg | 8% |
| Sodium | 126mg | 5% |
| Potassium | 37mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 13.8g | 28% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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