Lemon Ricotta Cookies
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Lemon Ricotta Cookies are the BOMB! They are so tangy, delicious, and have lots of yummy flavors. Make a batch of lemon cookies for parties and gatherings, and you’ll be amazed by how quickly everyone gobbles them up. Every heavenly filled bite is soft, chewy, and impressive.
These lemon cookies are always a huge hit at dinner parties, barbecues, and potlucks. You can’t go wrong!
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Lemon Ricotta Cookies Recipe
I love citrus flavored desserts, and I am always on the lookout for a new citrusy treat. I have had this recipe bookmarked to try for a while now, and with all of this rain we have been having lately, I figured they would be a great way to brighten up these gloomy spring days. These zingy cookies are soft, fluffy, and absolutely irresistible.
They do not have the typical cookie texture; they have more of a cake-like texture. Little specks of lemon zest can be seen throughout the whole cookie and icing, making them irresistible!
I can assure you that you are going to want to keep this recipe close by. It’s one that is timeless, and you will want again and again because it never gets old. They are even fun to include in a cookie exchange or give as gifts to friends and neighbors. Even your kiddos will be more than happy to help you eat a batch or two of these lemon cookies.
This lemon ricotta cookie recipe gives you a huge batch, so they are great to share.
What Does Ricotta do When Baking in Cookies?
The Ricotta in these lemon cookies keep them moist and delicious. In addition to the texture of the cookies, using Ricotta also gives them a tangy flavor that pairs beautifully with the zesty lemons. If you haven’t cooked with ricotta cheese yet, don’t worry it’s a fantastic ingredient. It’s easy to use, and there isn’t anything special you have to do to it.
Does This Lemon Cookie Recipe Need the Glaze?
Whether or not the lemon cookies need the glaze or not is completely left up to opinion. I feel like adding the glaze takes the already delicious cookies to the next level and makes them AMAZING. It’s sweet and looks gorgeous too.
If you are making these cookies and don’t want to add the glaze, you are welcome to skip it. Or do a combination of both. Either way, you do what you feel is best, and I’m sure you are going to love it.
How to Store Lemon Ricotta Cookies
You can store these lemon ricotta cookies in the refrigerator or at room temperature. They do great either way. Just keep them in a sealed bag or container that is all the way airtight. This will make them last the longest this way.
The lemon ricotta cookies usually last around 3-4 days. They are perfect if you need to make them in advance for a party or gathering too.
Ingredients
The ingredients in this lemon cookie recipe are pretty simple and great to work with. There are only 9 ingredients in the cookies themselves and 3 ingredients in the glaze. Get ready to fall in love with an awesome recipe!
For the Cookies:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter softened
- Sugar
- Eggs
- Whole milk ricotta cheese
- Lemon juice
- Lemon, zested
For the Glaze:
- Powdered sugar
- Lemon juice
- Lemon, zested
How to make Homemade Lemon Ricotta Cookies
Get ready to have a huge batch of awesome lemon cookies in no time. They are super simple to make. Plus, they don’t take a lot of work or effort. Let’s get started so you can be nibbling on some freshly baked cookies soon.
First Step: Put the oven racks in the upper position and the lower middle position. Then warm up the oven to 375 degrees F. Use parchment paper to line two baking sheets. Set aside for later.
Second Step: Combine the flour, salt, and baking powder in a large bowl and set aside.
Third Step: Use the bowl from a stand mixer and attach the paddle attachment. Then add in the butter and sugar and cream until they become light and fluffy in about 3 minutes. Next, use a spatula to scrape down the sides of the bowl. One at a time, mix in the eggs and beat until they are incorporated. Mix in the lemon zest, lemon juice, and ricotta cheese using medium speed until they are combined. It mixes together quickly and only takes around 30 seconds. Slowly mix in the dry ingredients and beat using a low speed until everything is combined. If needed, scrape the sides of the bowl using a spatula.
Fourth Step: Make cookie dough balls by spooning two tablespoons of cookie dough per cookie onto the baking sheets. Bake them for 13-15 minutes or until the edges are golden brown, and they are set. Remove the cookies from the oven and allow them to rest for 20 minutes on the baking sheet.
Fifth Step: While the cookies are cooling, begin preparing the glaze. Mix together the powdered sugar, lemon juice, and lemon zest. Then add in more lemon juice if needed to make it runny consistency. Drizzle 1/2 teaspoon of glaze on each cookie. Enjoy!
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Lemon Ricotta Cookies
Ingredients
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1 15-ounce container whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon, zested
For the Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 lemon, zested
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Instructions
- Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 375 degrees F. Line two baking sheets with parchment paper; set aside.
- In a large bowl, whisk together flour, baking powder, and salt; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, beating until incorporated. Add ricotta cheese, lemon juice, and lemon zest; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
- Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 13-15 minutes, or until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
- To make the glaze: in a medium bowl combine powdered sugar, lemon juice, and lemon zest. Add more lemon juice if needed to reach the desired consistency. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread
Notes
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There are so many cookies that are just waiting for you to make them and eat them! Look at these awesome cookie recipes to get some inspiration to make a batch or two.
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