Description
Soft and cake-like and bursting with lemon, these LEMON RICOTTA COOKIES are a lemon-lover’s dream! This tried-and-true recipe delivers every time to delight everyone who samples these tasty gems! This Lemon Ricotta Cookie Recipe is a keeper!
Ingredients
1 cup butter, room temperature
2 cups granulated sugar
2 eggs, room temperature
3 Tablespoons lemon juice, freshly squeezed
Zest from one lemon
1 container ricotta cheese, 15 oz.
2 tsp. vanilla extract
4 cups all-purpose flour
1 tbsp. baking powder
1 tsp. baking soda
Glaze:
2 cups powdered sugar (more if needed)
3 to 5 tablespoons lemon juice (more if needed)
Zest from one lemon
1/8 to 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Line two baking sheets with parchment paper.
- In a small mixing bowl, sift together all-purpose flour, baking powder and baking soda. Set aside.
- In a large mixing bowl, or bowl from stand mixer, beat together butter and sugar until light and fluffy.
- Add in eggs, one at a time, beating well after each addition.
- Add in ricotta cheese, vanilla, lemon juice and lemon zest. Beat on medium speed for one minute.
- Add in flour mixture, in three additions stirring until well-combined, but do not over mix.
- Use a small cookie scoop, or tablespoon and drop dough two inches apart on prepared baking sheets.
- Bake in 350°F oven for 13 to 15 minutes until bottoms are lightly browned. Transfer baked cookies to wire cooling racks.
- Make the icing: Combine powdered sugar and lemon juice and lemon zest in small mixing bowl. You may need to add a little more lemon juice or powdered sugar to reach the desired consistency. Stir in 1/8 to 1/4 teaspoon vanilla extract to taste.
- Turn the cookies upside down, one at a time, and dip them right into the icing. Allow the icing to drip for a moment, then twist and turn the cookie upright.
- Place on wire rack with plastic wrap underneath for easy cleanup.
- Sprinkle immediately with sanding sugar or sprinkles (if using). If you wait too long, the sprinkles will not cling to the icing as it dries pretty fast.
- The icing will take about 45 minutes to an hour to dry completely.
Notes
Storage: These cookies will stay nice and fresh in an airtight covered container for 3 to 5 days or in the fridge for 7 days. Separate any layers with parchment paper.
Freezing: I recommend that you freeze them not iced in a freezer-safe container for 2 – 3 months. Thaw overnight in the fridge or at room temperature and ice them when your ready to serve.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10.7 g
- Sodium: 27.8 mg
- Fat: 3.9 g
- Saturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 17.4 g
- Fiber: 0.3 g
- Protein: 1.6 g
- Cholesterol: 16.4 mg
