Lemon Ricotta Cookies

Lemon Ricotta Cookies are soft, tender and cake-like, made with whole-milk ricotta, fresh lemon zest and lemon juice, then dipped in a fresh lemon glaze.

Course Cookie, Dessert

Cuisine Italian-American

Keyword Italian lemon ricotta cookies, lemon ricotta cheese cookies, lemon ricotta cotta cookies

Prep Time 20

Cook Time 12

Chilling 1

Total Time 1 32

Servings cookies

Calories 133kcal

Author Cathy Pollak

Equipment

hand mixer or stand mixer. For creaming the butter, sugar, and lemon zest and mixing the cookie dough.
mixing bowls (large and medium). For mixing the lemon ricotta cookie dough and whisking the dry ingredients.
baking sheet For baking the cookies in batches.
parchment paper Keeps the cookies from sticking and makes cleanup easier.
cookie scoop (1½ tbsps) Keeps the cookies evenly sized for consistent baking.
cooling rack Allows the cookies to cool completely before glazing.
microplane grater or fine grater. For finely grating the fresh lemon zest.

Ingredients

Cookies:

3 cups (360 g) all-purpose flour
1 tsp (4 g) baking powder
1 tsp (5 g) table salt
½ cup (113 g) unsalted butter softened
1½ cups (300 g) granulated sugar
2 tbsps (12 g) finely grated lemon zest
2 large eggs room temperature
1 (15 oz /425 g) container whole milk ricotta cheese
2 tbsps (30 ml) fresh lemon juice
1 tsp (5 ml) vanilla extract

Lemon Glaze:

1½ cups (180 g) confectioners' sugar
3 tbsps (45 ml) fresh lemon juice

Instructions

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3 cups (360 g) all-purpose flour, 1 tsp (4 g) baking powder, 1 tsp (5 g) table salt
In a large bowl, beat the butter, granulated sugar, and lemon zest with an electric mixer on medium-high speed for 2–3 minutes, until light and creamy.
½ cup (113 g) unsalted butter, 1½ cups (300 g) granulated sugar, 2 tbsps (12 g) finely grated lemon zest
Add the eggs one at a time, beating well after each addition. Add the ricotta, lemon juice, and vanilla extract and mix on low speed until incorporated. The mixture may look slightly curdled at this point; this is normal.
2 large eggs , 1 (15 oz /425 g) container whole milk ricotta cheese, 2 tbsps (30 ml) fresh lemon juice, 1 tsp (5 ml) vanilla extract
Gradually add the dry ingredients and mix on low speed until no streaks of flour remain. The lemon ricotta cookie dough will be very soft and sticky. Cover the bowl and refrigerate for at least 1 hour.
Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Scoop about 1½ tablespoons of chilled dough per cookie onto the prepared baking sheets, spacing the cookies about 2 inches (5 cm) apart.
Bake for 12–14 minutes, until the cookies are puffed and set around the edges. The tops should remain pale and spring back lightly when touched. Don't wait for the cookies to brown.
Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Whisk together the confectioners’ sugar and fresh lemon juice until smooth. The glaze should be thick enough to coat the tops of the cookies but fluid enough for dipping.
1½ cups (180 g) confectioners' sugar, 3 tbsps (45 ml) fresh lemon juice
If the glaze is too thick, add additional lemon juice, ½ teaspoon (2.5 ml) at a time. If the glaze is too thin, whisk in additional confectioners’ sugar until the desired consistency is reached.
Dip the top of each completely cooled cookie into the lemon glaze, allowing the excess to drip back into the bowl. Return the cookies to the wire rack and allow the glaze to set completely before serving or storing.

Notes

Pour off any visible liquid sitting on top of the ricotta before using. There's no need to thoroughly drain it.
The dough will be very soft and sticky before chilling. Don't add additional flour.
The dough can be refrigerated, tightly covered, for up to 24 hours. Very cold dough may need an additional minute or two in the oven.
Add sprinkles immediately after glazing, while the glaze is still wet.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Place parchment paper between layers once the glaze has set.
Freeze baked cookies for up to 2 months, preferably without the glaze. Thaw at room temperature before glazing.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition