Lemon Ricotta Cookies from scratch with fresh, homemade ricotta cheese are a sweet soft, moist cookie topped with a sweet lemon glaze.
Lemon Ricotta Cookies from scratch been tucked away on my “need to make someday” list for awhile now. Given that I had just made a ton of ricotta cheese from scratch, last weekend was the perfect opportunity to make these cookies. And I’m kind of obsessed with them now. I don’t eat a lot of sweets normally, but I ate sooo many of these cookies. They’re so soft and light and lovely.
Even better, these cookies are super easy to make. Flour, sugar, baking powder, butter, eggs, lemon zest, lemon juice, and some of our homemade ricotta.
First, with a hand mixer, I fluffed up the butter and sugar.
Then, the eggs beaten in one at a time,
and then 15 oz of the homemade ricotta, lemon juice, lemon zest, all mixed in.
And then a final mix of sifted together flour, salt, and baking powder until I had a nice moist dough.
Then rolled out into little balls onto parchment lined baking sheets, I baked these little guys in an oven at 375 degrees for 15-20 minutes.
A little drizzle with a simple lemon glaze for an added sweetness, (which really should have been done on racks, but I was in a rush…)
and I had some lovely, light, soft Lemon Ricotta Cookies from scratch with homemade ricotta cheese.
I had to send these to work with my husband… I could not be trusted with them!
Lemon Ricotta Cookies
Ingredients
Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter softened
- 2 cups sugar
- 2 eggs
- 15- ounce ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon zested
Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
Instructions
- Pre-heat oven to 375 degrees.
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
- Line 2 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.
Glaze
- Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
They sound wonderful, the ricotta and lemon are such a great combination. Really love that you used in a cookie.
Oooo I want some. I love lemon and ricotta and sugar and Fiesta Friday.
Such cute little cookies! They sound delicious 🙂
Thanks, June! 😀
These cookies sound so good! I love lemon in cookies!
They look absolutely stunning!
These look so soft and moist…I bet they taste wonderful!
Thanks, Nancy! They were… so light and lovely!
These cookies sound intriguing and delicious! Thank you for sharing Tracy!
Thank you! 😀
I found your blog from the FBC Yum & Stumble Sunday, I love this recipe and your site, I’m sharing and pinning this one!
Thanks so much, Sara! So nice to meet you- headed over to your blog now 🙂
How do you get them real high…mine go flat.
I know the lemon lover in me would LOVE these cookies. In fact, I would have a hard time NOT eating them ALL. What a great treat to pair with my afternoon latte.
I love lemon cookies, and these look so light and delicious! I haven’t seen too many cookies with ricotta in them, I bet it tastes awesome. The lemon glaze on these cookies makes them look even more scrumptious!
Oh, these look so good! I’ve made ricotta cookies during the holidays, but why limit them to once a year. Lemon is such a great flavor for spring and summer. Adding these to my baking list!
I have never heard of ricotta cookies before, this is great. So how long is your list of things to make someday? Mine seems to be too long and sometimes overwhelming. It comforts me that I am not the only one. Your cookies look magnificent, saving this to try someday, thank you!
Ricotta always makes everything it comes into contact with just so much more magical! I love the rich creaminess it imparts on dishes and these cookies are no exception. Perfect choice for a full and happy cookie jar!
Lemon and summer is a great combination. So fresh tasting and the ricotta added to the cookies would be so tempting I don’t think I could stop and just one. We always have ricotta cheese in our house — these cookies are too tempting not to make them ASAP.
These lemon ricotta cookies look absolutely delicious! I love how lemon makes everything taste bright and fresh, so I will definitely give these a try. They are a great way to use leftover ricotta cheese too!
Every time I see a lemony dessert I get SO excited. Haha. I love how light and fluffy these are. Ricotta does wonders when baking. I really need to use it in more baking—I usually only buy it when I’m making lasagna. Excuse me while I spend the entire summer mowing down these cookies…