Lemony Ricotta Cookies

Lemony Ricotta Cookies are soft and fluffy cookies that are flavored with lemon juice and lemon zest and made extra tender by the addition of ricotta cheese. These cookies are light, fresh and perfect for enjoying with a cup of tea or for a spring or summer dessert!

Course Dessert

Cuisine Italian

Prep Time 10

Cook Time 15

Resting Time 2

Total Time 2 25

Servings cookies

Calories 145kcal

Author Ellie Haley

Ingredients

For Lemony Ricotta Cookies:

1 ½ cups (180 grams) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
8 tablespoons (113 grams) unsalted butter softened
1 cup (198 grams) granulated sugar
1 teaspoon lemon zest
1 cup (227 grams) ricotta cheese room temperature
1 large egg
2 tablespoons lemon juice

For Lemon Glaze:

1 cup (113 grams) powdered sugar
1 tablespoon lemon juice

Instructions

For Lemony Ricotta Cookies:

In a medium bowl combine the flour, baking powder, baking soda, and salt. Whisk to combine and remove any lumps.
In a large bowl combine the softened butter and sugar. Beat until light and fluffy.
Add the lemon zest, ricotta, egg, and lemon juice. Beat until fully combined.
Add the dry ingredients to the wet ingredients and beat until just combined.
Cover the dough and place in the fridge for at least 2 hours.
After the cookie dough has been properly chilled preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
Make scoops of cookie dough about 2 tablespoons in size. Roll the dough into a ball.
Place the dough on the prepared cookie sheet at least 2 inches apart.
Bake for 12-15 minutes or until the underside is lightly browned.
Remove from the oven and allow the cookies to cool on the cookie sheet for 5 minutes, then move to a cooling rack to cool completely.

For Lemon Glaze:

In a small bowl combine the powdered sugar and lemon juice. Whisk until free of lumps. Add more lemon juice if the glaze is too thick.
Spoon the glaze over the cooled cookies. Sprinkle extra lemon zest over the top if desired.

Notes

Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookie dough. The ingredients will combine much easier.

Don’t over mix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your cookies will be tough instead of soft.
The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.

Nutrition