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Lemon Ricotta Cookies


Rate this recipe 4.7/5 (49 Votes)


  • 2-½ cups All-purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1 stick Unsalted Butter, Softened
  • 2 cups Granulated Sugar
  • 2 whole Eggs
  • 1 whole (15-ounce) Container Of Whole Milk Ricotta Cheese
  • 3 Tablespoons Fresh Lemon Juice
  • 1 teaspoon Lemon Zest
  • GLAZE:
  • 1-½ cup Powdered Sugar
  • 3 Tablespoons Fresh Lemon Juice
  • 1 teaspoon Lemon Zest


Level of difficulty Average
Cost Average budget


Step 1

Preheat oven to 375 degrees

In a medium bowl combine the flour, baking powder, and salt. Set aside.

Step 2

In large bowl, combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.

Step 3

Add the eggs, 1 at a time, beating until incorporated.

Step 4

Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.

Step 5

Stir in the dry ingredients. Do not over mix.

Step 6

Line baking sheets with parchment paper.

Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.

Bake for 15 minutes, until slightly golden at the edges.

Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Step 7


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 the glaze.

Let the glaze harden for about 2 hours

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