Lemon Ricotta Cookies Recipe

5 from 6 votes

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Lemony Ricotta Cookies with a tart lemon glaze are irresistibly soft and tender, with a delightful melt-in-your-mouth texture that makes every bite a treat. The subtle flavor of ricotta perfectly balances the fresh lemon flavor, creating a cookie that’s light yet full of taste. My family can't get enough of them, and I’m sure yours will feel the same!

Prep Time45

Cook Time12

Chilling Time2

Total Time2 57

Servings: cookies

Author: Marcellina

Ingredients

2 cups (250 grams) all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup (115 grams) unsalted butter, (softened)
1 cup (200 grams) white granulated sugar
1 lemon
1 egg
1 teaspoon vanilla extract
¾ cup (6 ounces or 170 grams) whole milk ricotta cheese

Lemon glaze

1 ½ cups (180 grams) powdered sugar
2 tablespoons (30ml) fresh lemon juice

For decorating

colored sprinkles to decorate

Instructions

To make the cookies

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Add the sugar to a mixing bowl. Grate the lemon zest directly over the sugar, then rub it in with your fingertips until fragrant.
Add the butter to the lemon sugar. Then using a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. (A hand held electric mixer can also be used.)
Beat in the egg until fully combined. Mix in the ricotta cheese and vanilla extract.
Gradually add the dry ingredients to the butter and ricotta mixture in two parts, mixing until smooth and well combined.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
Preheat the oven to 350°F (180ºC) and line two large baking sheets with parchment paper. Roll tablespoons of dough into balls and place them 2 inches apart on the baking sheets. Bake for 10–12 minutes, or until the bottoms are golden brown. Transfer to a wire rack to cool completely.

To glaze and decorate the cookies

Juice the lemon, strain it to remove pulp, and measure out the amount needed. Sift the powdered sugar into a small bowl, then stir in the lemon juice until smooth.
Use a teaspoon to spread the glaze over the cooled cookies. Add colored spinkles before the glaze sets. Allow the cookies to stand for about 30 minutes until the glaze hardens.

Notes

Tips for Success

To measure flour: stir to lighten the flour, then spoon into measuring cups and use a knife to level. For accuracy, use kitchen scales.
Drain excess liquid from watery ricotta cheese.
Use room temperature butter to ensure smooth blending with sugar and prevent separation when adding the egg.
Keep dough soft for tender cookies—don’t add extra flour. Chill the dough to firm it and improve the texture. A cookie scoop helps with shaping.
Cool cookies completely before decorating.
Add milk or water gradually to glaze for the right consistency. Top with colored sprinkles while the glaze is wet.

Nutrition