Description

Soft, fluffy, and bursting with lemon flavor, these Lemon Ricotta Cookies are the perfect treat for spring and summer. Made with creamy ricotta cheese and topped with a sweet lemon glaze.

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 cups granulated sugar
2 large eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 1/2 cups powdered sugar (for glaze)
3 tablespoons fresh lemon juice (for glaze)
1 tablespoon lemon zest (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and granulated sugar until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition.
Mix in the ricotta cheese, lemon juice, lemon zest, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Drop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and lemon juice until smooth.
Spoon or drizzle the glaze over the cooled cookies and garnish with lemon zest. Let the glaze set before serving.

Notes

Store cookies in an airtight container at room temperature for up to 3 days.
For a stronger lemon flavor, add a few drops of lemon extract.
You can substitute part-skim ricotta, but whole milk ricotta yields the best texture.