This Lemon Ricotta Cookies Recipe is perfect with the sweet lemon glaze, made with fresh lemons for the best bright, citrus taste.
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
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.
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!
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.
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.
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
Lemon Ricotta Cookies Recipe
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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
- 360 grams All Purpose Flour, (about 3 cups spoon and fill)
- 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.
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Notes
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.
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Gwynn says
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!
Maggie says
I have never baked with ricotta before. Now I have to try your recipe. Saving for later.
Amy Liu Dong says
An easy and tasty treat to make that both kids and adults will enjoy.
Thank you for sharing your recipe with us!
Elizabeth says
I don’t believe I have had a cookie like this before. Sounds very delicious! Thanks for the recipe share.
Jamie says
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!