Lemon Ricotta Cookies

bitten Lemon Ricotta Cookies with lemon glaze.

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5 from 1 vote

Lemon Ricotta Cookies are soft, tender treats infused with the tangy flavor of lemon and richness of ricotta.

Prep Time10

Cook Time15

Chill Time2

Total Time2 25

Course: Dessert

Cuisine: American

Servings: cookies (from approximately 1-inch size dough balls)

Calories: 106kcal

Author: Jennifer Fishkind

Ingredients

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

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.
2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
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.
½ cup unsalted butter, 1 cup granulated sugar
Add the egg and beat again just until the egg is fully incorporated.
1 large egg
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.
1 cup whole milk ricotta cheese, 1 tablespoon fresh lemon juice, 2 teaspoons fresh lemon zest
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.
1½ cups powdered sugar, 1 tablespoon unsalted butter, 3-4 tablespoons fresh lemon juice, 1 teaspoon fresh lemon zest
Once the cookies have cooled completely, dip the top of the cookies into the glaze, flip them over so the glazed top side is facing up, place the cookie back onto the cooling rack, then 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

Storage:

To Store: These lemon ricotta cookies can be stored at room temperature for 3-4 days for the freshest flavor and best texture.
To Freeze: These lemon ricotta cookies can be frozen in an airtight container for up to 2 months. Make sure that the glaze has hardened completely, then stack the cookies, using parchment paper between layers, before adding them to the container to freeze. Allow the cookies to thaw in a single layer at room temperature before serving.
To Make Ahead: You can make the cookie dough and chill it in the fridge for up to 3 days before baking. You can freeze the dough in balls for up to 3 months, and then bake them directly from frozen. Keep in mind that you'll need to add a few extra minutes to the baking time. Do not make the lemon glaze until the day you plan to serve the cookies.

Tips:

Choose Your Cheese: Be sure to only use whole milk ricotta cheese for the best texture of these cookies. If your ricotta cheese has some excess liquid in the container, be sure to pour off the liquid before adding the ricotta cheese to the cookie batter. Part skim ricotta will work in a pinch, but the cookies may not be as fluffy.
Prepare The Produce: Before zesting and juicing your fresh lemon, be sure to rinse the lemon with cool water to remove any waxy residue or preservative chemicals that may be on the outer surface of the lemon.
Do not overmix the dough or your cookies will be tough.
Like Less Lemon? If you prefer a milder lemon flavor for your glaze, you can substitute 1½-2 tablespoons of fresh lemon juice for whole milk in the glaze part of this recipe.

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