Lemon Ricotta Cookies

Sweet tangy lemon flavor steals the show in these moist, chewy Lemon Ricotta Cookies! You’re gonna want seconds and probably thirds- so make a double batch!

Course Dessert

Cuisine Italian

Keyword how do I make Lemon Ricotta Cookies, how to make Lemon Ricotta Cookies, Lemon Ricotta Cookies, Lemon Ricotta Cookies recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings dozens

Calories 149kcal

Author Kathleen

Ingredients

Cookies:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter at room temperature
2 cups sugar
2 large eggs
1 (15-ounce) container whole milk ricotta
3 tablespoons fresh lemon juice
Zest of 1 Lemon

Glaze:

2 1/4 cups powdered sugar
zest of 2 lemons
2 tablespoons, plus extra as need lemon juice

US Customary - Metric

Instructions

Preheat oven to 375ºF (190ºC). Line 2 baking sheets with parchment paper or silicone baking mats.
Whisk together flour (2 1/2 cups), baking powder (1 teaspoon), and salt (1 teaspoon) in a medium bowl. Set aside.
In a large mixing bowl, using an electric mixer, cream together butter (1/2 cup) and sugar (2 cups) until it's light and fluffy, about 3 minutes.
Mix in eggs (2), one at a time, mixing until incorporated. Mix in ricotta (15 ounces), 3 tablespoons lemon juice, and zest of 1 lemon. Beat until incorporated. Fold in flour mixture just until combined. Do not overmix.
Scoop dough (about 2 tablespoons) onto prepared baking sheets. Bake in the preheated oven, until edges just begin to turn slightly golden, about 15 minutes. Allow to cool on baking sheets for 20 minutes.
Meanwhile, make the glaze by whisking together the powdered sugar (2 1/4 cups), 2 tablespoons lemon juice, and the zest of 2 lemons. Thin glaze as needed, with extra lemon juice, to achieve a thick pourable consistency.
Spoon glaze on each cookie. Allow glaze to set for about 2 hours.

Notes

Meyer lemons vs. regular lemons. Meyer lemons are smaller, sweeter, and a little floral compared to regular lemons. They’re lovely if you can find them (usually in winter), but regular lemons work perfectly and give you a sharper, classic citrus flavor.
Fold—don’t beat—in the flour. Once the ricotta, eggs, and butter are fluffy, you want to keep that air. Sprinkle about ⅓ of the flour mixture over the surface of the batter, then draw your spatula down through the center and scoop around the sides, folding the batter over the dry ingredients. Rotate the bowl as you go and add the flour in 2–3 additions until just combined. This gentle folding keeps the cookies light.
Watch for dry pockets. As you fold, look for streaks of flour hiding along the bottom or edges of the bowl. Gently scrape and fold them in, but resist the urge to keep mixing once everything looks evenly incorporated.
Zest finely for the best flavor. Use a microplane or fine grater to remove just the top yellow layer of the peel. You want tiny, delicate flecks—not long strips—for even flavor and a smooth cookie texture.
Juice like a pro. I like to use a citrus juicer, then strain the juice to catch any seeds or pulp. This gives you smooth juice for both the batter and the glaze, so you aren’t biting down on unexpected bits.
Adjust the glaze to taste. This glaze is where you can really showcase the lemon flavor. If you want it sweeter, add a bit more powdered sugar. For extra tang, whisk in more lemon juice a few drops at a time until you hit your perfect balance of sweet and zingy.

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