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Lemon Ricotta Cookies


  • Author: Emily
  • Total Time: 2 hours (including chilling)
  • Yield: 24 cookies 1x

Description

Soft and fluffy Lemon Ricotta Cookies with a bright citrus glaze. These Italian-inspired cookies are moist, tender, and bursting with fresh lemon flavor. Perfect for any occasion!


Ingredients

Scale

For the Cookies

  • 1 stick (4 ounces) unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1 cup ricotta cheese, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 2 teaspoons lemon juice
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

For the Lemon Glaze

  • 1 ½ cups powdered sugar
  • 1-2 tablespoons lemon juice
  • Extra lemon zest for garnish

Instructions

Step 1: Cream the Butter and Sugar

In a large mixing bowl, beat the butter and granulated sugar with an electric mixer on high speed until light and fluffy, about 1-2 minutes.

Step 2: Add Wet Ingredients

Mix in the egg, ricotta cheese, vanilla extract, lemon zest, and lemon juice. Beat until well combined.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

Step 4: Chill the Dough

Cover the dough and refrigerate for at least 2 hours (or overnight).

Step 5: Preheat the Oven

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 6: Scoop and Shape the Dough

Use a cookie scoop to form tablespoon-sized dough balls. Place them 2 inches apart on the baking sheet.

Step 7: Bake the Cookies

Bake for 12-13 minutes or until the bottoms are lightly golden. The tops should remain soft and slightly puffy.

Step 8: Cool the Cookies

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Step 9: Prepare the Glaze

Whisk together the powdered sugar and lemon juice until smooth. Adjust consistency as needed.

Step 10: Glaze the Cookies

Dip each cooled cookie into the glaze, allowing excess to drip off. Sprinkle with extra lemon zest and let the glaze set before serving.

Notes

  • Make Ahead: Dough can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Baking Tip: Chilling the dough prevents the cookies from spreading too much.
  • Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 12g
  • Sodium: 60mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Carbohydrates: 20g
  • Fiber: 0.5g
  • Protein: 2g
  • Cholesterol: 15mg