Lemon Ricotta Cookies

5 from 1 vote

These Lemon Ricotta Cookies are delicate and creamy, made with creamy whole-milk ricotta cheese and fresh lemon juice. Soft, lemony cookies topped with a sweet glaze make these cookies perfect for tea time or dessert.

Prep Time10

Cook Time15

Refrigeration2

Total Time2 25

Course: Dessert

Cuisine: American

Keyword: lemon ricotta cookies

Servings: cookies

Calories: 106kcal

Ingredients

For the Cookies:

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter softened to room temperature
1 cup granulated sugar
1 large egg
1 cup whole milk ricotta cheese approximately half of a 15-ounce container - any excess liquid drained
1 tablespoon fresh lemon juice
2 teaspoons fresh lemon zest

For the Glaze:

1½ cups powdered sugar sifted
1 tablespoon unsalted butter melted
3-4 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest plus additional for optional garnish

Instructions

Add all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Whisk together and set aside.
Add the unsalted butter and granulated sugar to a large mixing bowl. Using a hand mixer, beat the butter and sugar at medium speed for 1-2 minutes or until light and fluffy.
Add the egg and beat again just until the egg is fully incorporated.
Add the whole milk ricotta cheese, fresh lemon juice, and fresh lemon zest to the mixing bowl. Mix on low speed just until all the ingredients are fully combined.
Add the flour mixture to the mixing bowl and mix on low speed until all the flour has been incorporated. Your batter will be thick. Do not overmix the dough, or your cookies will be tough.
Cover the mixing bowl with plastic wrap and refrigerate the cookie dough for a minimum of 2 hours or up to overnight.
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
Using a 1-inch cookie scoop, scoop and drop your cookies onto the prepared baking sheet, leaving 2 inches between the cookie dough balls. You should be able to fit approximately 12 cookies per baking sheet.
Bake for 15 minutes, remove from the oven, and allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely on the counter. Repeat with the remaining cookie dough until all the cookies have been baked and cooled.
To make the glaze, add the powdered sugar, melted butter, lemon juice, and lemon zest to a medium bowl and whisk until smooth. Start with 3 tablespoons of lemon juice, whisk until smooth, and add 1 teaspoon at a time more lemon juice if needed to thin the glaze to a consistency that is thin enough to dip your delicate cookies into yet firm enough to hold its place on the tops of each cookie.
Once the cookies have cooled completely, dip the top of one cookie into the glaze. Flip them over so the glazed side is facing up, then place the cookie back onto the cooling rack. Sprinkle with a little extra fresh lemon zest for garnish if desired. Repeat with the remaining cookies until all the cookies have been glazed and garnished.
Allow the cookies to sit on the cooling rack, undisturbed, until the glaze has hardened completely before adding the cookies to a serving tray or storage container.

Notes

Before zesting and juicing your fresh lemon, be sure to rinse the lemon with cool water to remove any waxy residue or preservatives. Roll the lemon around on the counter, giving it a bit of pressure with the palm of your hand.
This will help release more juice and make it easier to squeeze.
Don’t try to beat your butter if it isn’t room temperature. Be patient. Otherwise, the butter will be lumpy, and the texture of the cookies will be compromised.
Be sure to only use whole milk ricotta cheese for the best texture. A low-fat ricotta will yield drier, less moist, and less tender cookies.
If you want cookies that are thicker and more round, refrigerate them overnight. If you want cookies that spread a bit more and are a touch flatter (but still thick), refrigerate them for just a few hours.
If your parchment begins to look browned or too oily between batches, replace it.
For a milder flavored glaze, replace 2 tablespoons of fresh lemon juice with milk when you make the glaze. You can also use milk to thin the glaze if needed so the lemon flavor doesn’t overwhelm the cookies or make them too tart.

Nutrition