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!
- All Purpose Flour
- Baking Powder
- Baking Soda
- Granulated Sugar
- Ricotta Cheese
- 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!