These soft and chewy lemon ricotta cookies are a spring time treat! Tart lemon with the surprising flavor of ricotta pair to give you the ultimate cookie recipe.
This post was originally published January of 2013. It has since been updated.
These ricotta cookies are a citrus lovers dream! Lemon combined with the soft cheese gives you a surprisingly delicious sweet treat!
I reach for this recipe in the spring and summer. It is a quick and simple lemon recipe that gives you the most incredible cookies. Perfect for sharing or eating all on your own!
What You Need:
Here’s the deal with this soft ricotta cookie recipe, it’s different. People always question how these are going to taste when I first bring them out. They are soft and resemble a cake cookie texture.
The lemon flavor is robust and the scent is incredibly delicious. One bite and you are hooked. I like to make mine in mini versions. That way you have even more bite sized treats to share!
- All-purpose flour
- Baking powder
- Salt
- Butter
- Sugar
- Eggs
- Ricotta
- Lemons
Step by Step Instructions:
Craving more lemon? Try my Lemon Coconut Cupcakes!
1. Preheat your oven to 375 degrees. Line two large cookie sheets with parchment and set aside.
2. Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside.
3. Cream the butter with the sugar until it is light and fluffy. Add the eggs, ricotta, lemon juice, and zest. Slowly stir in the dry ingredients and mix until combined.
4. Spoon the dough onto your prepared baking sheets and bake for 11-15 minutes. Just until the edges are slightly browned. Cool on a cooling rack.
How to store lemon ricotta cookies:
These cookies are stored best in an air tight container at room temperature. The shelf life is typically 3-4 days. You could also store them in the refrigerator.
Recipe tip:
DO NOT SKIP THE GLAZE. The cookies themselves are incredible, but the glaze really is the star of the show. The flecks of lemon zest and the beautiful gloss gives them a stunning finish!
Related Recipes:
Like this recipe? You will love my:
- Perfect Lemon Bars
- The BEST Lemonade
- Lemon Pie Bars
- Easy Lemon Cupcakes
- Lemon Pie Bars
- Lemon Cheesecake Bars in a 9×13
Lemon Ricotta Cookies
Ingredients
Cookie:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup butter softened
- 2 C. sugar
- 2 large eggs
- 1 15-ounce container whole milk ricotta cheese
- 3 tablespoons lemon juice
- zest of 2 lemons
Glaze:
- 1 1/2 cup powdered sugar
- 3 tablespoons lemon juice
- zest of 1 lemon
Instructions
- 1. Preheat your oven to 375 degrees. Line two large cookie sheets with parchment and set aside.
- 2. Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside.
- 3. Cream the butter with the sugar until it is light and fluffy. Add the eggs, ricotta, lemon juice, and zest. Slowly stir in the dry ingredients and mix until combined.
- 4. Spoon the dough onto your prepared baking sheets and bake for 11-15 minutes. Just until the edges are slightly browned. Cool on a cooling rack.
- [b][br] For the Glaze:[/b]
- 1. Whisk the powdered sugar, lemon juice, and zest in a small bowl.
- 2. Spoon 1/2 of a teaspoon onto each cooled cookie. Spread with the back of a spoon or a knife.
- 3. Allow to set for an hour. Package as desired.
Nutrition
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Comments & Reviews
Rachel says
Wow! I’m blown away by how soft and luscious these cookies are!! Not that I had low expectations, but these came out fantastic. Perfectly spongey, the fresh lemon juice is a perfect tang alongside the subtle ricotta flavor. I went ahead and added some almond extract to the lemon icing and they’re spectacular. Definitely keeping this recipe in the books!
Jesseca says
ooooooh, I love the idea of a little almond extract in the frosting. I will have to give that a try next time we make these.
Nicole says
These look delicious!!!! I am going to try them! Thanks!