Lemon Ricotta Cookies are soft cake like cookies made with ricotta cheese and fresh lemons. They are covered with a sweet lemon glaze and dotted with sprinkles that suit the holiday or the occasion. My family, friends and neighbors adore these cookies!
Cookie season is approaching fast. Are you preparing your baking list? These easy Lemon Ricotta cookies are perfect for holiday treats. You can decorate with any kind of sprinkles to fit the season or the occasion. You can even change it up and add almond extract instead of lemon.
To change these beauties up to an almond version simply eliminate the lemon zest in the cookie part and replace the vanilla extract with almond extract. For the icing portion replace the lemon juice with milk and add one half teaspoon almond extract.
What is ricotta cheese and where can I purchase it?
Ricotta cheese is a creamy white soft mild cheese that is slightly sweet. It is an Italian whey cheese made from cow, sheep or goat milk whey that is leftover from the production of cheese. It is often used as an ingredient in baked lasagna but is equally delicious in cookies. You can find ricotta in the refrigerator section of your local grocery store usually close to the cottage cheese.
How to make Ricotta Cookies Recipe.
In large bowl whisk together the flour, baking powder, baking soda and salt. Set this aside as you get the rest of the recipe together.
Next beat the softened butter and sugar until light and fluffy. Turn the mixer to stir and beat in the eggs one at a time. Then stir in the vanilla, lemon zest, lemon juice and ricotta cheese. Add the flour mixture in three to four parts to the butter mixture stirring just to combine between each addition. Don’t forget to scrap down the bowl and the beaters so that everything is mixed in thoroughly. Cover the dough and place it in the refrigerator for two hours.
Using a 1 1/2 tablespoon cookie scoop roll dough into balls and place on parchment covered baking sheets or silicone baking mats. Bake for about fifteen minutes or until the cookies are set and the bottoms are lightly browned. Remove to cookie cooling racks.
Whisk together powdered sugar and lemon juice until smooth. Finally gently dunk the cooled cookies in the icing head first and dribble with sprinkles. Allow the icing to set for several hours.
How to freeze Lemon Ricotta Cookies.
These Lemon Ricotta cookies are best frozen before the icing and the sprinkles have been added. Place the cooled cookies on parchment covered cookie sheets. Make sure the cookies are not touching each other, cover them lightly with plastic wrap and place in the freezer. Once completely frozen place in sturdy freezer containers with wax paper between the layers.
To thaw remove the cookies from the freezer container and allow to thaw in single layers at room temperature. Once they are thawed you can proceed with the icing and sprinkles. Allow the icing to fully set before storing in airtight containers with wax paper between the layers.
Do not freeze the raw dough for baking later. It does not freeze well.
Helpful hints for making these Lemon Ricotta Cookie Epic!
- Cream the butter and sugar until it is light and fluffy. This can take several minutes. If you have a stand mixer it works best with the paddle attachment.
- Use the stir speed for the rest of the mixing and stir just until it is combined. Do not over beat the batter.
- Make sure you preheat your oven and try to load the cookie sheet or (sheets) in the middle of the oven.
- Use parchment paper or silicone baking mats.
- Do not over bake these ricotta cookies. They are at their best when browned on the bottom and set on the tops.
What are silicone baking mats and how do they help with baking cookies.
Don’t grease your baking sheets because this may cause overspreading and over browning. Use parchment paper or better yet use silicone baking mats. Silicone mats are non stick baking mats made from high quality food safe silicone. They come in various sizes to fit lots of different baking sheets. They bake the cookies evenly and unlike parchment paper they are reusable. Simply wash the mats in warm soapy water.
Other cookies you will love!
- Andes Mint Cookies
- Peanut Butter Banana Chocolate Chip Cookies
- Soft Gingerbread Cookies
- Buttery Pecan Snowball Cookies
Lemon Ricotta Cookies
Lemon Ricotta Cookies are soft cake like cookies made with ricotta cheese and fresh lemons. They are covered with a sweet lemon glaze and sprinkles.
- Prep Time: 25
- Cook Time: 15
- Total Time: 40 minutes
- Yield: 48
- Category: Cookies
- Method: Baking
- Cuisine: American
- 4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter softened
- 2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 15 ounces ricotta cheese
- 2 cups powdered sugar
- 5-6 tablespoons freshly squeezed lemon juice
- Preheat oven to 350 degrees.
- In large bowl whisk together flour, baking powder, baking soda and salt. Set aside.
- Beat softened butter and sugar until light and fluffy. Turn the mixer to stir; beat in the eggs 1 at a time. Stir in vanilla, lemon zest, lemon juice and ricotta cheese. Add flour mixture in 3-4 four parts to the butter mixture. Stir just to combine between each addition; scrapping down the bowl and beaters. Cover dough and place in refrigerator for 2 hours.
- Using a 1 1/2 tablespoon cookie scoop roll dough into balls and place on parchment covered baking sheets or silicone baking mats. Bake for 15 minutes or until cookies are set and bottoms are lightly browned. Remove to cookie cooling racks.
- Whisk together powdered sugar and lemon juice until smooth. Gently dunk completely cooled cookies in the icing head first and dribble with sprinkles. Allow the icing to set for 2-3 hours.
If the lemon glaze is too thick add another tablespoon of lemon juice. If it is too thin add a couple tablespoons of powdered sugar.
Keywords: ricotta cookies, Italian ricotta cookies, lemon cookies, cookies made with ricotta cheese, Christmas cookies