Lemon Ricotta Cookies
Soft, fluffy cookies with a hint of lemon and a light glaze on top. These Lemon Ricotta Cookies are fresh, tender, and perfect for spring or anytime you want a sweet citrus treat.
Servings 36 cookies
Calories 180kcal
Ingredients
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter softened
- 2 cups white sugar
- 2 large eggs room temperature
- 15 ounces ricotta cheese whole milk
- 3 tablespoons lemon juice freshly squeezed
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the glaze
- 3 cups powdered sugar
- 6 tablespoons lemon juice freshly squeezed (about ⅓ cup)
- 2 teaspoons lemon zest
Instructions
- Get prepped: Preheat oven to 350°F. Line baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together 2 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Cream butter and sugar: In a large bowl, beat 1 cup butter and 2 cups white sugar until light and fluffy.
- Add wet ingredients: Beat in 2 large eggs one at a time, then add 15 ounces ricotta cheese, 3 tablespoons lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract. Mix until combined.
- Combine: Gradually add dry ingredients to wet mixture, stirring until just combined.
- Scoop and bake: Use a small cookie scoop to portion dough onto prepared baking sheets, spacing cookies about 2 inches apart. Bake on the middle rack, 10-12 minutes, until edges are just set.
- Cool completely: Transfer cookies to a wire rack and allow them to cool fully before glazing.
- Make glaze: In a shallow bowl, whisk together 3 cups powdered sugar, 6 tablespoons lemon juice, and 2 teaspoons lemon zest until smooth. You can dip the tops of the cookies into the glaze for an even finish, or drizzle the glaze over them for a more rustic look.
- Dip in glaze: If dipping, hold each cooled cookie upside down and dip the top into the glaze. Let excess drip back into the bowl, then place on the rack to set before serving.
Notes
Scoop and bake each tray 1 at a time, and put the batter in the fridge while baking the first tray.
Nutrition
Calories: 180kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 107mg | Potassium: 46mg | Fiber: 0.3g | Sugar: 21g | Vitamin A: 218IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg
