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    Home » Cookie Recipes » Lemon Ricotta Cookies Recipe with Glaze

    Lemon Ricotta Cookies Recipe with Glaze

    Date: April 10, 2023 by Christian Guzman • This post may contain affiliate links. See Privacy Policy below.

    This Lemon Ricotta Cookies Recipe is perfect with the sweet lemon glaze, made with fresh lemons for the best bright, citrus taste.

    • Why Use Ricotta Cheese in Baking?
    • Why Are My Cookies Flat?
    • Tip for Prepping Lemon Zest
    • Recipe
    Lemon Ricotta Cookies Recipe by Christian Guzman
    Jump to Recipe

    Ingredients

    To make these delicious cookies, you’ll find the usual culprits.

    • Flour
    • Sugar
    • Butter
    • Large Eggs
    • Baking Soda and Baking Flour
    • Salt
    • Vanilla Extract
    ingredients for lemon ricotta cookies on a countertop

    What makes these lemony cookies so special is the Ricotta cheese and fresh lemon.

    Fresh lemon juice is always the best. If you are unable to get fresh lemons, go ahead and substitute 1 or 2 tablespoons of concentrated, bottled lemon juice. It’s not the same but I’m not going to call the cookie police on you.

    Why Use Ricotta Cheese in Baking?

    Ricotta cheese is light and fluffy. It brings that to your recipe. Unlike other heavier dairy products, it gives that airy texture to these cookies, making them so light that they almost melt in your mouth.

    Lemon Ricotta Cookie Dough

    It’s important to note that this cookie dough isn’t like other cookie doughs. Rather than being compact and moldable like chocolate chip cookie dough, this lemon ricotta cookie dough is shaggy and sticky.

    Don’t be tempted to add more flour! You’ll just dry out your cookies. You won’t get the light, cake-like texture you’re going for.

    Cut lemon and zest on wooden board

    Why Are My Cookies Flat?

    This cookie dough requires refrigeration to produce the high, airy texture. You need to refrigerate it at least 4 hours, overnight if you can.

    In between batches, put the dough back in the refrigerator so it doesn’t get too warm, waiting on the counter.

    Tip for Prepping Lemon Zest

    For best results, you’ll want to use fresh lemons for that wonderful lemon flavor. The fresh lemon zest also gives some texture and color to the lemon glaze.

    Lemon zest sticks together and it’s a little difficult to incorporate it throughout the dough. So, here’s a tip!

    closeup of mixing lemon zest with sugar to help incorporate it in cookie dough

    After you measure your granulated sugar, spoon out a tablespoon or two into a small bowl with the lemon zest. Mix it up with a spoon or your fingers. This will separate the pieces, making it much easier to incorporate throughout the dough.

    Sweet Lemon Glaze

    This is really the best glaze. Not only is it sweet and a great icing for these cookies, it works great for other treats as well.

    three ingredients for sweet lemon glaze

    You can drizzle on the lemon icing or spread it with the back of a spoon. Either way will work for you.

    I considered dipping the tops in the bowl of lemon glaze, but I wasn’t sure about it. The cookies are so soft, I was afraid I would break them. You could try it out and see how it works for you, if that’s what you prefer to do.

    closeup of lemon ricotta cookies with sweet lemon glaze spooned overtop

    How To Store Your Cookies

    Make sure your glaze is completely set for storing these lemon cookies. Even with that, you may see a little transfer if you’re stacking them.

    Store your cookies in an airtight container on the counter. If you don’t eat them within 3-4 days, put them in the refrigerator because the lemon glaze starts to sweat and break down.

    You can freeze them for up to three months but freeze them without the glaze. When you’re ready to serve them, you can drizzle over the icing at that time.

    More Cookie Recipes

    Here are more cookies for you to try:

    • Chocolate Macadamia Nut Cookies MY FAVORITE!
    • Mexican Pink Cookies
    • Dark Chocolate Brownies
    • White Chocolate Chip Pudding Cookies

    Recipe

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    Lemon Ricotta Cookies Recipe

    Tap to leave a star rating
    5 from 6 votes
    Prep Time: 20 minutes
    Cook Time: 48 minutes
    Refrigerate: 4 hours
    Total Time: 5 hours 8 minutes
    Servings: 36 cookies
    Calories: 136kcal
    Author: Christian Guzman
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    This Lemon Ricotta Cookie Recipe is perfect with the sweet lemon glaze, made with fresh lemons for the best bright, citrus taste.

    For more information, be sure to check the recipe details in the attached 24Bite® post.

    Equipment

    • Electric Mixer, hand mixer or stand mixer
    • Baking Sheet

    Ingredients

    Cookies

    • 2 ½ cups All Purpose Flour
    • ½ teaspoon Baking Soda
    • ½ teaspoon Baking Powder
    • ½ teaspoon Salt
    • 1 large Lemon, zested and juiced
    • 1 ½ cups Whole Milk Ricotta Cheese, if there is liquid, drain first with fine mesh sieve or cheesecloth
    • 1 teaspoon Vanilla Extract
    • ½ cup Unsalted Butter, one stick, softened
    • 1 ½ cups Sugar, granulated
    • 2 large Eggs, room temperature

    Sweet Lemon Glaze

    • 2 cups Confectioner's Sugar, aka powdered sugar
    • 1 large Lemon, zested and juiced
    • Water, small amount

    Instructions

    Cookies

    • In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder and salt. Set aside.
    • Prep the lemon zest: Place all the zest in a small bowl. Spoon out about 2 teaspoons of the 1-½ cups of granulated sugar. Using a small whisk or fork, stir together to separate the pieces of zest.
    • In a small bowl, stir together ricotta cheese, lemon juice, vanilla extract and prepped lemon zest.
    • In a large bowl, cream softened butter and the rest of the granulated sugar. Scrape sides of bowl, as necessary.
    • Add 1 egg at a time, beating until combined after each addition.
    • Begin adding the flour mixture and ricotta mixture, alternating a little at a time until fully combined.
    • The dough will be shaggy and sticky. Don't be tempted to add more flour. Place in plastic wrap and refrigerate for a minimum of 4 hours or, preferably, overnight.
    • Preheat oven to 350℉. Line baking sheets with parchment paper.
    • Use a tablespoon size mini scoop or other cookie spoon to measure out each cookie, roll into a ball and place on parchment-lined baking sheet, about 2-½ – 3" apart. Bake 12-14 minutes. The tops of the cookies should still be pale, with almost no color except perhaps just a touch on the edges. The bottoms will be golden brown. Don't overbake.
    • After about 2-4 minutes, remove the cookies to a wire rack to cool. Cool completely before adding glaze.

    Sweet Lemon Glaze

    • Sift the powdered sugar to remove any lumps, whisk in lemon zest, making sure to get it distributed as much as possible.
    • Add lemon juice and continue whisking.
    • Add about 1 tablespoon water and stir. Continue adding 1 tablespoon at a time then stirring completely, until desired consistency. Only add 1 tablespoon at a time. It turns into glaze more quickly than you might think. Don't add too much.
    • Using a spoon, drizzle glaze over each cookie or pour a spoonful at a time over the top and smooth with the back of a spoon.



    Note: If there is a video, it will not display while there is an adblocker.

    Notes

    If you prefer, you can sprinkle the tops with powdered sugar instead of making the sweet lemon glaze.
    Nutrition Facts
    Lemon Ricotta Cookies Recipe
    Amount Per Serving
    Calories 136 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 3g19%
    Sodium 81mg4%
    Carbohydrates 23g8%
    Fiber 0.4g2%
    Sugar 15g17%
    Protein 2g4%
    * Percent Daily Values are based on a 2000 calorie diet.
    Course Cookies, Dessert
    Cuisine American, Italian
    Keyword glazed lemon cookies, iced lemon cookies, soft lemon cookies
    ______________________



    Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.

    © 2019-2023 Kim Guzman and Christian Guzman. All rights reserved. Subscribe to 24Bite email newsletters.



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    Comments

    1. Gwynn says

      April 13, 2023 at 8:50 am

      5 stars
      My grandma used to make these cookies when I was growing up and I’m so excited to be able to make them myself now. Thank you for this recipe!

      Reply
    2. Maggie says

      April 13, 2023 at 7:22 pm

      5 stars
      I have never baked with ricotta before. Now I have to try your recipe. Saving for later.

      Reply
    3. Amy Liu Dong says

      April 15, 2023 at 7:35 am

      5 stars
      An easy and tasty treat to make that both kids and adults will enjoy.
      Thank you for sharing your recipe with us!

      Reply
    4. Elizabeth says

      April 16, 2023 at 7:33 am

      5 stars
      I don’t believe I have had a cookie like this before. Sounds very delicious! Thanks for the recipe share.

      Reply
    5. Jamie says

      April 16, 2023 at 1:47 pm

      5 stars
      These are such great-looking cookies! Definitely looks so delicious and very yummy! I totally love the glaze, it’s making this cookie so enticing and tempting! Kids will definitely love this!

      Reply

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