Lemon ricotta cookies are light, bright and fluffy, sweet and tangy lemon cookies made with ricotta cheese. Enjoy these bite sized ricotta lemon cookies topped with a tart lemon glaze.
Using a stand mixer fitted with paddle attachment or electric hand mixer with beaters, mix the granulated sugar and lemon zest together until they are the consistency of wet sand. Cream the room temperature butter and lemon sugar until well combined.
On low, mix in the eggs, ricotta and lemon juice until well combined. The mixture may look a bit curdled. Mix the dry ingredients into the wet ingredients until just combined. Cover the dough and chill in the fridge for 1 hour.
Scoop about 1 tablespoon (15 ml) of cookie doughonto the prepared baking sheet. While the cookies chill, preheat the oven to 375 F (190 C). Line two large baking sheets with parchment paper.
Remove the cookies from the oven onto a cooling rack. Leave the cookies on the hot baking sheet on the cooling rack for 10 - 15 minutes. After 3 - 4 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool to room temperature.
Make the lemon glaze for the ricotta lemon cookies by mixing 2 - 3 freshly squeezed tablespoons (30 ml) lemon juice with 1 ½ cups (180 g) of powdered sugar until well combined. Top each ricotta cookie with the lemon glaze. Top with lemon zest while the glaze is still wet.