Lemon Ricotta Cookies
Boasting a bright lemon flavor and a sweet glaze, these lovely lemon cookies deserve a place on your spring or summer baking list. This lemon ricotta cookie recipe is so good!
Servings: 18
Equipment
- Cookie Scoop 1-Tablespoon
Ingredients
For the Cookies:
- 1/2 Cup unsalted butter at room temperature
- 1 Cup granulated sugar
- 1 Teaspoon vanilla extract
- 1 egg
- 1 Cup ricotta cheese full-fat, drained
- zest from 1 lemon
- 2 Tablespoons lemon juice fresh
- 1½ Cups all purpose flour
- 1 Teaspoon baking powder
- ¼ Teaspoon salt
For the Glaze:
- 1 Cup confectioner's sugar
- 1 Tablespoon lemon juice fresh
Instructions
- Prepare a baking sheet with parchment paper.
- In a large bowl, use an electric mixer on medium speed to beat together the butter and sugar until light and fluffy.
- Add the vanilla and egg and mix until well incorporated.
- Add the ricotta cheese, lemon zest and lemon juice. Reduce speed to low and continue mixing until fully combined.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Add the flour to the wet ingredients and mix until evenly distributed.
- Use a 1 Tablespoon cookie scoop to form small dough balls. Do not attempt to roll, the dough will be too sticky to handle. Place in the refrigerator for at least one hour.
- Preheat the oven to 350 degrees F and transfer the chilled cookie dough balls onto the prepared cookie sheet.
- Bake for 12 minutes or until the bottoms are lightly browned and the top of the cookies are opaque.
- Transfer to a cookie rack to chill completely.
- When the cookies are cooled, prepare the glaze by whisking together the confectioners sugar and lemon juice. Drizzle over cooked cookies and top with additional lemon zest, if desired.
- Allow the glaze to set before serving.
Notes
Don't skip the chilling: It's important to chill the Italian lemon cookie dough. It's extremely sticky when warm and, if you try to bake it without chilling, the cookies will spread too much.
Prep the glaze ahead: You can make the glaze in advance and keep it in the fridge until needed. When you're ready to use it, give it time to warm up to room temperature and give it another whisk before drizzling over your lemon ricotta cookies.
Not a glaze fan? Feel free to omit the glaze if you don't want to use one.
Prep the glaze ahead: You can make the glaze in advance and keep it in the fridge until needed. When you're ready to use it, give it time to warm up to room temperature and give it another whisk before drizzling over your lemon ricotta cookies.
Not a glaze fan? Feel free to omit the glaze if you don't want to use one.
Nutrition
Calories: 181kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 72mg | Potassium: 34mg | Fiber: 0.3g | Sugar: 18g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
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