Voting thumbnail lemonricotta2
Lemon Ricotta Cookies
Recipe by Meredith Hay
When Bakers Give You Lemons...
Lemon+cookies, do I need to say more? Once baked, they'll have a cakey texture – and come out of the oven like little lemony pillows. And don't worry about going overboard on the lemon zest it's the star of the show! The ricotta cheese helps them become light and fluffy and the lemon zest/juice brings them to life with some zing. Whip some of these up for your next "just because" event and by that I mean, make them this weekend!

  1. Preheat the oven to 375 degrees
  2. [Cookies] In a medium bowl combine the flour, baking powder, and salt. Set aside.
  3. [Cookies] In a large bowl combine the butter and the sugar, and while using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.
  4. [Cookies] Add the eggs, 1 at a time, beating until incorporated.
  5. [Cookies] Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
  6. [Cookies] 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.
  7. [Glaze] Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
  8. [Glaze] Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.
  9. [Glaze] Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
  • All-purpose flour x 2 1/2 cup
  • Baking powder x 1 teaspoon
  • Salt x 1 teaspoon
  • 1 stick unsalted butter, softened x 1
  • Sugar x 2 cup
  • Eggs x 2
  • (15-ounce) container whole milk ricotta cheese x 1
  • Lemon juice x 3 tablespoon
  • Lemon, zested x 1
  • [Glaze] Powdered sugar x 1 1/2 cup
  • [Glaze] Lemon juice x 3 tablespoon
  • [Glaze] Lemon, zested x 1

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