Lemon Ricotta Cookies
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
30 cookies
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Course
Dessert
Lemon Ricotta Cookies
Description
This recipe blends all-purpose flour with baking powder and salt to form the dry base. The wet ingredients include softened unsalted butter, sugar, eggs, ricotta cheese, lemon juice, and lemon zest, which together create a rich and moist dough. Beating butter and sugar until fluffy helps incorporate air for a light texture.
The dough is spooned onto parchment-lined sheets and baked at 375°F until edges begin to golden, producing cookies that are tender with slight crispness on the perimeter. Cooling on the sheet helps the cookies set.
The lemon glaze, made from powdered sugar, lemon juice, and reserved zest, is spread thinly atop the cooled cookies and left to harden over two hours. This glaze provides a glossy, flavorful coating that brightens the buttery cookie with fresh citrus notes.
Ingredients
Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 butter softened, unsalted, stick
- 2 cups sugar
- 2 egg
- 14 ounce ricotta cheese homemade
- 3 tablespoons lemon juice
- lemon divided, zest of 1
Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
Instructions
- Pre-heat oven to 375 degrees.
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- In the 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, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and most of the lemon zest. (Reserve about 1/2-1 teaspoon for the glaze). Beat to combine. Stir in the dry ingredients.
- Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze
- Combine the powdered sugar, lemon juice, and remaining 1/2 - 1 teaspoon of 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 harden for about 2 hours. Pack the cookies into a decorative container.
User Reviews
Overall Rating
4.7
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