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4.8 from 18 votes

Lemon Ricotta Cookies with Lemon Glaze

This Lemon Ricotta Cookies are soft, light, moist and totally addicting!  Topped with sweet and tangy lemon glaze.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs 20 mins
Total Time
35 mins
Servings: 38 cookies
Calories: 134 kcal
Course: Dessert , Snacks
Cuisine: Italian

Ingredients

For the Ricotta Cookies
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, room temperature (1 stick)
  • 2 cups sugar
  • 2 eggs
  • 15 ounces whole milk ricotta cheese
  • 3 tablespoons lemon juice
  • 1 lemon
For the Lemon Glaze
  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon zest
OPTIONAL
  • Sparkling Sugar
  • Sprinkles

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees Fahrenheit.
To Make the Cookies:
  1. Combine the flour, baking powder, and salt in a medium bowl and set aside.
  2. In an electric stand mixer fitted with a paddle or a handheld mixer with the whisk attachment, beat the butter and sugar together on high speed until creamy and fluffy, about 2 minutes. Add the eggs one at a time,and with the mixer on low beat until well combined. Scrape the size of the bowl as needed.
  3. Add the ricotta cheese, lemon juice, and lemon zest and beat on low speed until combined. Gradually, stir in the dry ingredients and mix until just incorporated. 
  4. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Leave about 2 inches between each cookie.
  5. Bake for 15 minutes, until slightly golden around the bottom edges. Remove from the oven and let the cookies rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely before glazing.
Glaze:
  1. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Add extra lemon juice if needed until the glaze reaches the right consistency.
  2. Spoon the lemon glaze over each cookie. Use a knife to gently spread if needed. Sprinkle with decorating sugar and/or colored sprinkles. Let the glaze set for about 2 hours. 

Notes

  • Chilling the dough for 20 minutes in the refrigerator prevents the cookies from getting too flat when baked. Although this is not a necessary step in the recipe, if you have time you can certainly do it.
  • You can make the cookie dough ahead of time and refrigerate it for up to 3 days. You can also freeze the dough for up to 2 to 3 months.
  • Recipe adapted from Giada's Italian Lemon Ricotta Cookies

Nutrition Information

Calories 134kcal (7%) Carbohydrates 22g (7%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 2g (10%) Cholesterol 20mg (7%) Sodium 95mg (4%) Potassium 40mg (1%) Sugar 15g (30%) Vitamin A 135IU (3%) Vitamin C 2.5mg (3%) Calcium 32mg (3%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 38cookies

Amount Per Serving

Calories 134

% Daily Value*

Calories 134kcal 7%
Carbohydrates 22g 7%
Protein 2g 4%
Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 20mg 7%
Sodium 95mg 4%
Potassium 40mg 1%
Sugar 15g 30%
Vitamin A 135IU 3%
Vitamin C 2.5mg 3%
Calcium 32mg 3%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.