Lemon Ricotta Cookies From Scratch
Our Lemon Ricotta Cookies From Scratch are made with fresh, homemade ricotta cheese, and are a soft, moist cookie topped with a sweet lemon glaze.
Next, try our Cake Mix Lemon Cookies!
Have you made your own Homemade Ricotta Cheese, yet? Well then one of the first things you should do with it is make some of my favorite cookies: Lemon Ricotta Cookies!
Ingredients Needed
- Flour – All-purpose is our go-to, but these cookies would still be great with a gluten-free or another nut flour.
- Sugar – White granular or cane sugar.
- Eggs and Baking powder – To help them rise a little.
- Lemon Zest and Lemon Juice
- Ricotta Cheese From Scratch
Easy, right?
How to Make
Step 1: Fluff the butter and sugar together.
Step 2: Beat the eggs in, one at a time.
Step 3: Add ricotta, lemon juice, and lemon zest.
Step 4: Add the sifted flour, salt, and baking powder until I had a nice moist dough.
Step 5: Roll out into little balls onto parchment lined baking sheets.
Step 6: Baked!
Step 7: Drizzled with a lemon glaze!
And done!
As a result, some lovely, light, soft Lemon Ricotta Cookies from scratch with Homemade Ricotta Cheese!
You’ll Also Love
- Cake Mix Lemon Cookies
- Lemon Rosemary Scones
- Peach Lemonade Popsicles
- Lemon Basil Ice
- Blueberry Lemon Ricotta Pancakes
They are one of my favorite cookies! They’re so soft and sweet and just straight-up lovely.
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
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
- 14 ounce Homemade ricotta cheese
- 3 tablespoons lemon juice
- zest of 1 lemon divided
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 most of the lemon zest. (Reserve about 1/2-1 teaspoon for the glaze). 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 remaining 1/2 – 1 teaspoon of 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.
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.
How do you get them real high…mine go flat.
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 🙂
These cookies sound intriguing and delicious! Thank you for sharing Tracy!
Thank you! 😀
These look so soft and moist…I bet they taste wonderful!
Thanks, Nancy! They were… so light and lovely!
They look absolutely stunning!
These cookies sound so good! I love lemon in cookies!
Such cute little cookies! They sound delicious 🙂
Thanks, June! 😀
Oooo I want some. I love lemon and ricotta and sugar and Fiesta Friday.
They sound wonderful, the ricotta and lemon are such a great combination. Really love that you used in a cookie.