Name: Lemon Ricotta Cookies Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 1 h 34 min
Cuisine: American
Ingredients: 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature; 1 and 2/3 cups (335g) granulated sugar; 2 large eggs, at room temperature; 15 ounces (425g) ricotta cheese, at room temperature; 1 teaspoon pure vanilla extract; 1/4 teaspoon almond extract (optional); 1 Tablespoon (15ml) lemon zest; 2 and 1/2 Tablespoons (37ml) fresh lemon juice; 1 and 1/2 cups (180g) confectioners’ sugar, sifted; 1/4 cup (60ml) fresh lemon juice; Optional: sliced almonds for garnish

Introduction

Lemon Ricotta Cookies are soft, tender treats bursting with bright citrus flavor and a delicate texture. These cookies combine creamy ricotta cheese with fresh lemon zest and juice, making them a delightful twist on classic cookies. Finished with a tangy lemon glaze, they’re perfect for any occasion.

A white plate holds a pile of soft, round cookies, about two layers high. Each cookie is light golden brown with a smooth, glossy white glaze on top that slightly drips down the sides. Thin almond slices are scattered on the glaze of several cookies. At the front edge of the plate, there is a small wedge of lemon adding a fresh touch. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature

1 and 2/3 cups (335g) granulated sugar

2 large eggs, at room temperature

15 ounces (425g) ricotta cheese, at room temperature

1 teaspoon pure vanilla extract

1/4 teaspoon almond extract (optional)

1 Tablespoon (15ml) lemon zest

2 and 1/2 Tablespoons (37ml) fresh lemon juice

1 and 1/2 cups (180g) confectioners’ sugar, sifted

1/4 cup (60ml) fresh lemon juice

Optional: sliced almonds for garnish

Instructions

Step 1: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.

Step 2: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar on high speed until creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.

Step 3: With the mixer on low speed, add the eggs one at a time. Then add the ricotta cheese, vanilla extract, almond extract (if using), lemon zest, and lemon juice. Beat on medium-high speed until combined, scraping down the bowl as needed.

Step 4: Add the dry ingredients and beat on low speed just until incorporated. Do not overmix. The dough will be creamy, sticky, and thick. Cover tightly with foil or plastic wrap and chill for 1 hour up to 2-3 days.

Step 5: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats.

Step 6: Scoop 1 tablespoon of dough per cookie using a tablespoon measure, releasing the dough onto the baking sheets about 3 inches apart. Bake for 13-14 minutes, until a cookie springs back when lightly poked.

Step 7: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 8: To make the glaze, whisk the confectioners’ sugar and fresh lemon juice together until smooth. Adjust thickness by adding more sugar or juice as needed. Spoon the glaze over the cooled cookies and top with sliced almonds if desired. Allow glaze to set for a couple of hours.

Tips & Variations

For a nuttier texture, sprinkle sliced almonds on top before the glaze sets.

If you prefer a stronger lemon flavor, increase the lemon zest slightly.

Ricotta cheese at room temperature helps the dough come together more smoothly.

You can substitute half of the all-purpose flour with whole wheat flour for a heartier cookie.

Almond extract is optional but adds a subtle complementary flavor to the lemon.

FAQs

Can I freeze lemon ricotta cookies?

Yes, unglazed cookies freeze best. Freeze scooped dough or baked cookies in an airtight container for up to 3 months. Thaw at room temperature before glazing.

Why is my cookie dough so sticky?

The ricotta cheese makes the dough very creamy and sticky, which is normal for this recipe. Chilling the dough before baking helps make it easier to handle and improves texture.