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 cup powdered sugar
zest of 2 lemons
2 tablespoons, plus extra as need lemon juice

Instructions

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
Whisk together flour, baking powder and salt in a medium bowl. Set aside.
In a large mixing bowl, using an electric mixer, cream together butter and sugar until it's light and fluffy, about 3 minutes.
Mix in eggs, one at a time, mixing until incorporated. Mix in ricotta, 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 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.

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