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!
Ohhhhhhh, these cookies are divine. With lemon in the cookie and the icing, these cookies are simply bursting with lemon flavor.
Classic Italian Ricotta Cookies are definitely a family favorite and these are right up there with one of our all-time faves.
I love the simplicity and how easily this recipe comes together. No fancy equipment, no rolling pin and the cleanup is minimal.
This recipe makes a nice big batch of 60 cookies. Perfect for sharing with family, friends and neighbours. During the holiday, I like to sprinkle the icing with gold sanding sugar .You could use the classic colored sprinkles as well.
Enjoy these friends, and please drop a comment below to let me know what you thought of this recipe!
Ingredients
- All Purpose Flour
- Baking Powder
- Baking Soda
- Butter
- Granulated Sugar
- Ricotta Cheese
- Eggs
- Vanilla Extract - in the cookies and the icing.
- Lemon juice/zest - you will need two lemons for this recipe! It is used in both the cookies and the icing.
- Powdered sugar
Step by Step Instructions
Preheat oven to 350°F. Line two baking sheets with parchment paper. I like to bake these cookies one sheet at a time, in the middle rack in the oven.
In a large mixing bowl, whisk together all purpose flour, baking soda and baking powder. Set aside.
In large mixing bowl, or bowl from stand mixer with paddle attachment, beat together butter and sugar until light and fluffy. This can take anywhere from three to five minutes. The mixture should be light and pale yellow in color.
Add in eggs, one at a time, beating well after each additional.
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 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 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.
Turn cookies upside down and one at a time, dip them right into the icing, allowing the icing to drip for a moment. Twist the cookie and turn upright. Icing will drizzle down the sides.
Place on wire rack with plastic wrap or parchment paper underneath for easy cleanup.
If using sanding sugar or sprinkles, sprinkle the on immediately as you go when icing the cookies. If you wait too long, they will not stick to the icing.
Allow icing to dry 45 minutes to 2 hours. Enjoy!
You Might Also Enjoy These Lemon Recipes!
Lemon Ricotta Cookie Recipe
- Total Time: 28 minutes
- Yield: 60 cookies
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
⅛ to ¼ 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 ⅛ to ¼ 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 instructions: These cookies will stay nice and fresh in a covered container for three to four days.
Freezing instructions: Freeze plain cookies, without icing between layers of parchment paper in airtight freezer container for up to two months. Thaw at room temperature. Proceed with icing.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: Italian
Keywords: Lemon Ricotta Cookies Recipe, Italian Ricotta Lemon Cookies
Did you make this recipe? Let me know!