Lemon Ricotta Cookies

5 from 2 votes

These easy and delectably delicious Lemon Ricotta Cookies are bursting with fresh citrus flavor! With a soft and airy texture along with the perfect balance of tangy to sweet, these yummy cookies are like little bites of sunshine!

Prep Time17

Cook Time13

Resting time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 311kcal

Author: Katalin Nagy

Equipment

Ingredients

Ricotta cookies

75 g Unsalted butter Room temperature
200 g Granulated sugar
1 teaspoon Vanilla extract
1 Egg Room temperature
250 g Ricotta cheese Creamy full fat ricotta cheese, drain if watery. Use at room temperature
2 tablespoons Lemon juice freshly squeezed
1 Zest of 1 lemon
185 g All purpose flour Sifted
1 teaspoon Baking powder
¼ teaspoon Salt

Lemon glaze

90 g Powdered sugar
1 tablespoon Lemon juice

Metric - US Customary

Instructions

Use an electric hand mixer to whip the room temperature butter together with the sugar for a few minutes until it's light and fluffy. Then whip in the egg and vanilla.
Whip in the ricotta cheese and lemon zest. Then slowly add the lemon juice and continue whipping until well combined.
Sift the flour, baking powder, and salt into the butter and cheese mixture. Then carefully fold the dry ingredients into the batter with a Rubber spatula just until combined. Do not overmix.
Line 2 baking sheets with parchment paper.
Place 1 tablespoon portions of cookie dough on the baking sheets using a cookie scooper or spoon, spacing them about 2 inches apart. The cookies puff up and spread so it's important to leave enough space between.
Transfer the baking sheets to the refrigerator and let the cookies chill for a minimum of 1 hour and up to 2 days.
Preheat the oven to 175°C / 347°F (no fan).
Bake the cookies for about 13 minutes while paying close attention. The cookies are done when the bottom is fully baked, but the top is still nice and pale.
Let the cookies rest for a few minutes on the baking sheet. Then carefully remove them from the parchment paper and let them cool on a Cooling rack.

Lemon glaze

Mix the freshly squeezed lemon juice and powdered sugar together. The glaze should not be too runny or too thick, so adjust the consistency as necessary by either adding more powdered sugar or more juice.
Apply the glaze on top of the ricotta cookies with a piping bag or spoon. Then sprinkle the cookies with some lemon zest.
Store the cookies at room temperature for up to 2 days or in the refrigerator for up to for 5 days.

Notes

INGREDIENT NOTES:

Measure your ingredients with a Digital scale for accuracy.
Use room temp. ingredients eg. butter and eggs and sift the dry ingredients eg. powdered sugar and flour.
If your ricotta cheese is on the watery side, drain it first.

TECHNIQUE NOTES:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking.
If the dough feels too runny to scoop, refrigerate it before scooping, and then refrigerate the cookies again after scooping.
Try not to overbake your cookies. They should be nice and pale. Consider using an oven thermometer.
The cookies will be very fragile when they are hot, but the will set as they cool.
Depending on how big you make the cookies, you might end up with slightly more or less.
Make sure to let the cookies completely cool before glazing.

Nutrition