Lemon Ricotta Cookies

Written by on in Cookies and Bars

These lemon cookies simply melt in your mouth. They have a tender, cake like texture. The lemon icing, laced with fresh lemon zest , puts this cookie “over the top”.

Lemon Ricotta Cookies
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Lemon Ricotta Cookies

Recipe by Diane BeckerCourse: Cookies and Bars
Servings

24

servings

Ingredients

  • 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 (approx. 1 large lemon)

  • Zest if 1 lemon

  • ~~~~~~~~~~~~~~

  • GLAZE

  • 1 ½ cups powdered sugar

  • 3 Tablespoons lemon juice

  • Zest of 1 lemon

Directions

  • Preheat oven to 375 degrees.
  • In a medium bowl, combine flour, baking powder & salt. Set aside.
  • In a large bowl, combine the sugar and butter, beating with an electric mixer for 3 minutes.
  • Add the eggs, one at a time, beating until incorporated.
  • Add the ricotta cheese, lemon juice and zest. Beat to combine
  • Stir in the dry ingredients mixing well.
  • Line cookie sheest with parchment paper.
  • Spoon the dough (about 2 Tablespoons for each cookie) onto the baking sheet.
  • Bake for 15 minutes or until slightly golden at the edges.
  • 10. Remove from the oven & leave the cookies on the baking sheet for 20 minutes to “set”
  • 11. Prepare the glaze.
  • 12. Combine the powdered sugar, lemon juice and zest in a small bowl and stir until smooth.
  • 13. Spoon ½ teaspoon glaze onto each cookie and use the back of the spoon to gently spread.
  • 14. Let the glaze harden for about 2 hours.
  • 15. When the glaze is dry, pack the cookies in a container.

Notes

  • Makes approximately 48 cookies

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