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Lemon Ricotta Cookies Recipe

Megan
Lemon ricotta cookies are light, bright and fluffy, sweet and tangy lemon cookies made with ricotta cheese. Enjoy these bite sized lemon cookies with ricotta plain or topped with a tart lemon glaze. 
5 from 1 vote
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 27 minutes
Course Dessert
Cuisine American
Servings 50 cookies

Equipment

  • 1 stand mixer with paddle attachment or electric hand mixer with beaters
  • 1 mixing bowl
  • 1 citrus zester
  • 2 baking sheets
  • 2 sheets parchment paper
  • 1 small cookie scoop (1 tbsp, 15 ml) optional

Ingredients
  

Lemon Ricotta Cookies

  • 2¼ cups (270 g) all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1½ cups (300 g) granulated sugar
  • 2 lemons, zested
  • ½ cup (113 g) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 15 oz. whole milk ricotta, drained
  • 2 tablespoons (30 ml) lemon juice

Lemon Glaze

  • 1½ cups (180 g) powdered sugar
  • 2 - 3 tablespoons (30 - 45 ml) lemon juice
  • 1 lemon, zested for topping optional

Instructions
 

  • In a mixing bowl, whisk the flour, baking powder and salt together until well combined. 
    2¼ cups (270 g) all purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
  • 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. This takes about 3 - 4 minutes on medium speed. 
    1½ cups (300 g) granulated sugar, 2 lemons, zested, ½ cup (113 g) unsalted butter, room temperature
  • 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.
    2 large eggs, room temperature, 15 oz. whole milk ricotta, drained , 2 tablespoons (30 ml) lemon juice
  • While the cookies chill, preheat the oven to 375 F (190 C). Line two large baking sheets with parchment paper. 
    Scoop about 1 tablespoon (15 ml) of cookie doughonto the prepared baking sheet. I like to use a small cookie scoop to get perfectly portioned cookies. 
  • Bake the glazed lemon and ricotta cookies for 11 - 14 minutes. The bottom of the cookies will be very lightly golden brown. 
    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.
    1½ cups (180 g) powdered sugar, 2 - 3 tablespoons (30 - 45 ml) lemon juice , 1 lemon, zested for topping

Notes

Store: These cookies can be stored in an airtight container at room temperature for up to 2 days. From there, the cookies should be stored in the fridge for up to another 5 days.
Keyword Lemon Ricotta Cheese Cookies, Lemon Ricotta Cookies, Lemon Ricotta Cookies Recipe, Ricotta Cookies
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