Easy Lemon Ricotta Cookies
This delicious recipe makes the best fresh Lemon Ricotta Cookies with a pillowy soft texture. Topped with a sweet lemon glaze with lemon zest, they're perfect for any occasion!
Servings: 48 Cookies
Ingredients
Lemon Cookies
- ½ cup Butter Cold
- 1 cup Granulated Sugar 200g,
- ¾ cup Powdered Sugar 98g
- 2 Eggs Large
- 2½ cups All Purpose Flour 300g + 2 tablespoons
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 teaspoon Almond Extract
- 15 ounces Ricotta Cheese
- 2 tablespoons Lemon Juice
- Lemon Zest from 1 lemon
Glaze
- 2 cups Powdered Sugar 260g
- 4 tablespoons Lemon Juice
- Lemon Zest from 1 lemon
Instructions
- Make Lemon Cookies
- Cut butter into cubes and combine with Granulated Sugar using a hand mixer or stand mixer at low speed.
- Increase speed as the mixture begins to combine.
- Add Eggs and Almond Extract to the butter mixture and cream until light and fluffy.
- Mix in Powdered Sugar and continue to combine. Scrape the sides of the bowl as needed to mix all the ingredients together.
- Add Ricotta Cheese, lemon juice, and lemon zest to the cookie mixture and combine.
- Gradually add the dry ingredients of All Purpose Flour, Baking Soda, Baking Powder, and Salt. Mix until fully combined.
- Cover the cookie dough and place it in the refrigerator for 4 hours to chill.
- Preheat the oven to 375 F Degrees. Line two baking sheets with parchment paper or use a silicone baking mat.
- Using a size #50 cookie scoop, place the cookie dough on the baking sheet at least 2 inches apart.
- Bake at 375 F Degrees for 9-11 minutes. Bottoms will turn golden brown in color. Edges will be set, and cookies will be pillowy.
- Remove the cookies from the oven and move them to the cooling rack to cool completely.
- Lemon Glaze
- Combine Powdered Sugar with Lemon Juice and Lemon Zest.
- Using a whisk, combine the ingredients to make a glaze. Add additional lemon juice or water until the desired consistency is reached.
- Dip the cooled cookies into the glaze, covering the tops of the cookies. Place the cookies on a cooling rack and allow the excess glaze to drip off underneath. Glaze will set on cooled cookies in about 5-10 minutes.
Notes
- Chill the dough: Chilling cookie dough is important. Do not skip this step. Cookie dough is very soft, and chilled cookie dough will bake without spreading, which is ideal for Lemon Ricotta Cookies.
- Storage tip: Lemon Ricotta Cookies should not be stored with other cookies. The lemon flavor will seep into the other baked goods.
- Store: Store cookies in a sealed container or Ziploc bag and keep them in the refrigerator. Place a piece of parchment paper between the stacked layers of cookies. Cookies are best enjoyed within a week of baking.
- Freeze: Freeze cookies in a sealed container or Ziploc bag. Place parchment paper between the layers. Freeze for up to 3 months.
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