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These lemon ricotta cookies are light and fluffy and perfectly lemony! It’s the perfect cookie for Spring!
Recipe Features:
- Loads of fresh lemon flavor
- Ricotta cheese
- Lemon glaze
Ingredient Notes For These Lemon Ricotta Cookies:
- Butter, eggs and ricotta – Make sure all three of these ingredients are at room temperature. This will lend to more even baking.
- Eggs – Add them to a bowl of warm water and let them sit until they reach room temperature.
- Ricotta – Just let it sit out on the counter while you prep all the other ingredients.
- Lemon – Be sure to use fresh lemons for this recipe. Bottled will not work here.
These cookies are one of my favorite cookies right now, and absolutely scream Spring! So be sure to give them a try.
Make sure to check out Giada’s New & Improved Lemon Ricotta Cookies here as well. This is where I got the recipe from.
And, for more delicious recipes, please give these a try:
- Mixed-Berry Ice Cream Shake
- Dark-Chocolate Chip Oatmeal Cookies
- Easy Peach Apricot Tarts (Dairy Free)
- Summer Fruit Crumble Bars (Gluten-Free & Dairy-Free)
- Shortcut Meyer Lemon Bars
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If you make this recipe, please be sure to leave a comment and a star rating below so I know how you liked it. Thanks! Enjoy!
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Lemon Ricotta Cookies
- Prep Time: 15 minutes
- Inactive Time: 8 hours
- Cook Time: 30 minutes
- Total Time: 8 hours 45 minutes
- Yield: 6 + people
Description
These lemon ricotta cookies are light and fluffy and perfectly lemony! It’s the perfect cookie for Spring!
Ingredients
- 2 1/2 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Salt
- 1 stick Unsalted Butter, softened
- 2 cups Sugar
- 2 Eggs, at room temperature
- 1 15-ounce container Whole Milk Ricotta Cheese, such as Galbani
- 6 tbsp Fresh Lemon Juice (3 tbsp for the batter, and 3 tbsp for the glaze)
- 2 Lemons, zested (1 lemon for the batter, and 1 lemon for the glaze)
- 1 1/2 cups Powdered Sugar
Instructions
- Batter: In a medium bowl combine the flour, baking powder, and salt. In the bowl of an electric mixer combine the butter and the sugar. Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Fold in the dry ingredients. Tightly cover the dough with plastic wrap and refrigerate overnight.
- Oven: Preheat the oven to 375 degrees F.
- Bake: Line 2 baking sheets with parchment paper. Scoop the dough (about 1 1/2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until cooked through but still pale. Remove from the oven and let the cookies rest on the baking sheet for 15 minutes. Continue with the remaining dough.
- Glaze: For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cooled cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.
Equipment
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- Method: Bake
- Cuisine: Italian
Bob’s favorite is lemon! He will love these! It looks as though they’ll top another lemon cookie recipe I have. Always fun to try something new!
It’s a goodie for sure! I think you’d like it too. These cookies are perfectly refreshing and light!