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–+ servings
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5 from 6 votes

Lemon Ricotta Cookies

Pillowy soft and perfectly lemony, lemon ricotta cookies are sure to be a hit.
Prep Time15 minutes
Cook Time14 minutes
Cooling Time1 hour
Total Time1 hour 29 minutes
Course: Desserts
Cuisine: Italian-American
Servings: 60 small cookies
Calories: 91kcal
Author: Cheryl Bennett

Equipment

Ingredients

For the Cookies

  • 3 1/4 cups all-purpose flour // 390 gr
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 stick unsalted butter // 1/2 cup // 113 gr
  • 2 cups sugar // 400 gr
  • 2 eggs
  • 15 oz. ricotta cheese // 425 gr
  • 1 lemon zested (about 1 - 1 1/2 tbsp.)
  • 2 tbsp. lemon juice
  • 2 tsp. vanilla

For the Glaze

  • 1 1/2 cups powdered sugar // 175 gr
  • 1 tbsp. melted butter
  • 3 tbsp. lemon juice
  • 2 tbsp. lemon zest
  • 2 tbsp. sprinkles if desired

Instructions

  • In a medium bowl, combine flour, baking soda, baking powder and salt. Whisk to combine and set aside.
  • In a large bowl, combine butter and sugar. Using an electric mixer, beat until light and fluffy, about 3 minutes.
  • Add eggs, one at a time, beating until incorporated after each addition.
  • Add ricotta cheese, vanilla, lemon juice and zest, beat until fully incorporated, about 2 minutes.
  • Mix in dry ingredients until thoroughly incorporated, but do not overmix.
  • Line baking sheets with nonstick silicone liners or parchment paper. Using a tablespoon (1/2 ounce) scoop, portion dough onto baking sheets, leaving two inches between them.
  • Wrap baking sheet tightly with plastic wrap and chill dough for at least 2 hours, up to 24 hours.
  • Preheat oven to 325°F with convection fan // 350°F without fan // 180°C // Gas mark 4.
  • Remove plastic wrap and bake cookies straight from the fridge for 12 - 14 minutes, until edges begin to brown.
  • Remove from oven and let cool on baking sheet for 10 minutes, then transfer to cooling rack to cool completely.
  • Mix all ingredients for glaze together and gently spread on top of cookie. Top with sprinkles, if desired. Let glaze harden for at least 2 hours.

Notes

To spread icing:

Use a butter knife or a small offset spatula to spread icing on top of cookies

Nutrition

Serving: 1cookie | Calories: 91kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 80mg | Sugar: 10g