Lemon Ricotta Cookie Recipe
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.
Servings 48
Calories 142kcal
Ingredients
Ricotta Cookies
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 15 ounces whole milk ricotta cheese
Glaze
- 2 cups powdered sugar
- 5-6 tablespoons freshly squeezed lemon juice
Instructions
- Preheat oven to 350 degrees. Cover baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Beat softened butter and sugar with an electric mixer on medium speed 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 the cookie dough and chill it in the refrigerator for 2 hours.
- Using a 1 1/2 tablespoon cookie scoop, roll the dough into balls and place them on the prepared baking sheets a couple of inches apart. 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.
Notes
- Cream the butter and sugar until it is light and fluffy. This can take several minutes. If you have a stand mixer, the paddle attachment works best.
- Cover the baking sheet with parchment paper. It helps the cookies bake more evenly, reduces undesirable spreading, and prevents sticking.
- Always preheat your oven and try to load the cookie sheet or (sheets) in the middle of the oven.
- Do not overbake these ricotta cookies. They are at their best when lightly browned on the bottom and set on the tops.
- Store the cookies in an airtight container at room temperature for 2 days or in the fridge for up to a week.
- 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.
Nutrition
Calories: 142kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 67mg | Potassium: 27mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg