Description
These lemon ricotta cookies are soft, tender, and bursting with citrus flavor, topped with a sweet glaze.
Ingredients
Scale
- 3 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 3/4 cups granulated sugar
- 1 teaspoon lemon zest
- 15 oz ricotta (whole milk or fresh, about 1 3/4 cups)
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 tablespoon butter, melted (for icing)
- 3 1/2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract (for icing)
- 4–6 tablespoons milk
Instructions
- Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream butter, sugar, and lemon zest until light and fluffy.
- Add ricotta, vanilla, and eggs, mixing until smooth.
- Gradually add dry ingredients, mixing until just combined.
- Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 12–14 minutes, until edges are lightly golden. Cool completely on a wire rack.
- For the icing, whisk together melted butter, powdered sugar, lemon juice, vanilla, and enough milk to create a smooth glaze.
- Dip or drizzle glaze over cooled cookies and decorate with sprinkles. Let the glaze set before serving.
Notes
- The cookies can be stored in an airtight container for up to a week.
- Feel free to sprinkle some additional lemon zest on top of the glaze for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg