Lemon Ricotta Cookies
These lemon ricotta cookies are soft, cozy, and full of fresh lemon flavor. They’re easy to make, topped with a simple glaze, and perfect for any day that needs a little sunshine.
Equipment
- Mixing Bowls
- Electrical Mixer
- 2 inch Cookie Scoop
- Baking Sheet
- Parchment Paper
Ingredients
Cookies:
- 1 ¾ cups all-purpose flour, spooned and leveled
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) salted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- ¾ cup whole milk ricotta cheese, gently drained of any excess liquid
- 2 Tablespoons lemon zest, about 1 large lemon
- 3 Tablespoons lemon juice, about 1 large lemon
Lemon Glaze:
- 1 cup powdered sugar
- 1 Tablespoon lemon zest, about 1 large lemon
- 2 Tablespoons lemon juice, about 1 large lemon
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside for now.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Stir in the egg, ricotta cheese, lemon zest, and lemon juice and mix until incorporated.
- Gradually add the dry ingredients, mixing until just combined.
- Using a 2 inch cookie scoop, place dough onto the prepared baking sheet leaving a 2 inch gap between cookies.
- Bake for 10-12 minutes until the edges are lightly golden. Do not overcook. Transfer to a wire rack to cool.
- In a small bowl, whisk together the powdered sugar, lemon zest, and lemon juice until smooth. Add more powdered sugar or lemon juice until you have reached your desired consistency.
- Spoon the glaze over the cooled cookies and let set before serving.
Notes
- Be sure to drain any excess liquid from the ricotta if it’s been sitting open. It’s important to still leave some of the natural liquid present in ricotta, but just remove any excess. You don’t have to go crazy and squeeze every drop of liquid from the ricotta leaving the dough stiff and dry.
- Don’t over bake-the cookies should be pale with just golden edges.