Yield: 60 small cookies
Lemon Ricotta Cookies Recipe
Prep Time
15 minutes
Cook Time
15 minutes
Additional Time
1 hour
Total Time
1 hour 30 minutes
Perfect Italian Ricotta Cookies with a twist of lemon! Learn how to make Lemon Ricotta Cookies with a pillowy soft texture and a citrus icing on top.
Ingredients
- 2 cups granulated sugar
- 1 cup unsalted butter, room temperature
- 1 container (15 oz) ricotta cheese
- 1 lemon, zested and juiced
- 1 teaspoon vanilla extract
- 2 large eggs
- 4 cups all-purpose flour
- 2 Tablespoons baking powder
- 1 teaspoon kosher salt
For the Icing
- 2 ¼ cups powdered sugar
- 1 lemon, zested and juiced
- 2 Tbsp whole milk
Instructions
For the Cookies
- Preheat oven to 350 degrees F.
- In a large mixing bowl, beat sugar and butter with a mixer until well blended. Beat on high for about 5 minutes or until light and fluffy.
- Beat in ricotta, lemon juice (about 2 Tablespoons), lemon zest, vanilla extract and eggs on medium speed until combined.
- Reduce speed to low and add flour, baking powder and salt. Continue to mix until the dough holds together. Don’t overmix.
- Drop by level Tablespoons (or use a small cookie scoop) onto an ungreased cookie sheet, leaving about 2 inches between cookies.
- Bake 15 minutes or until cookies are slightly golden brown around the bottom edges. Cookies will remain soft. Carefully transfer cookies to a wire cooling rack.
- In a small bowl, whisk together the powdered sugar, lemon zest, lemon juice, and 1-2 tablespoons of the milk, until you get desired consistency.
- Dip the top of each cookies into the icing and place icing side up on a parchment paper lined wire rack. Set for up to one hour.
For the Icing
Notes
- FLOUR- Be sure to spoon and level flour, following my easy tips on how to measure flour. This helps prevent tough cookies.
- Icing Tips: The icing should be spreadable, but not so runny that it doesn’t stay on the cookie. The icing will begin to harden fairly quickly.
- STORAGE: Store cookies in an airtight container for up to 4 days. Use parchment or wax paper between the layers of cookies to prevent them from sticking together.
- COOKIE SHEET: On a dark cookie sheet, these tend to brown quickly on the bottom. Cook time closer to 13 minutes. On a shiny cookie sheet, your cook time will be near 15-16 minutes. Use parchment paper if unsure.
- Cook Completely. If the cookies are underdone, this can cause problems with dipping as they are easily broken. Icing can be spread on top if this happens.
- FREEZE: After cooling, freeze unfrosted cookies in airtight container. Thaw overnight then frost.
- FLAVOR: Change up the flavor and use almond, anise, or orange extracts. Replace 1 teaspoon of the vanilla extract with 1 teaspoon of flavor.
Nutrition Information:
Yield:
60Serving Size:
1 cookieAmount Per Serving: Calories: 104Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 90mgCarbohydrates: 17gFiber: 0gSugar: 11gProtein: 1g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.