Lemon Ricotta Cookies

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!

Lemon Ricotta Cookies

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• Author: Giada De Laurentiis
• Prep Time: 15 minutes
• Inactive Time: 8 hours
• Cook Time: 30 minutes
• Total Time: 8 hours 45 minutes
• Yield: 6 + people 1x

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Description

These lemon ricotta cookies are light and fluffy and perfectly lemony! It’s the perfect cookie for Spring! 

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Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

1. 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.
2. Oven: Preheat the oven to 375 degrees F.
3. 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.
4. 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

Parchment Paper

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• Category: Dessert
• Method: Bake
• Cuisine: Italian

Keywords: Baking, Cookie, Dessert, Easy Baking, Fruit, Healthy, Holiday Recipes, Italian, Lemon, Lemon Recipes, Low-Cholesterol, Low-Fat

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