Description
Delightfully soft and tangy Lemon Ricotta Cookies combine the creamy richness of ricotta cheese with bright lemon zest and juice, finished with a smooth lemon glaze. These cookies are light, fluffy, and perfect for any occasion requiring a sweet citrus treat.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (1 stick), room temperature
- 1 cup sugar
- 1 large egg
- 1 cup ricotta cheese
- 1 tablespoon lemon juice
- Zest of one lemon
Icing Ingredients
- 2 cups confectioners sugar
- 1 tablespoon melted butter
- 2 teaspoons lemon juice
- 2 to 4 tablespoons milk
- Colored sprinkles (optional)
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well mixed.
- Beat Butter and Sugar: In a large bowl, using an electric mixer, beat the unsalted butter and sugar together until the mixture is fluffy and light, about 2 to 3 minutes.
- Add Egg and Ricotta Mixture: Beat in the egg until fully incorporated, then add the ricotta cheese, lemon juice, and lemon zest. Continue beating until the mixture becomes fluffy.
- Mix in Dry Ingredients: Gradually add the combined dry ingredients to the wet ingredients. Mix until the dough starts to come together, then switch to a rubber spatula to fold and ensure it is well combined. Cover the bowl and refrigerate for at least 2 hours or up to 2 days to firm up.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Scoop Dough: Using a medium cookie scoop or two spoons, scoop out heaping 1 tablespoon portions of the dough and place them 1 to 2 inches apart on the prepared baking sheets.
- Bake Cookies: Bake the cookies for 14 to 17 minutes or until the bottoms turn golden brown. Keep any remaining dough refrigerated until you’re ready to bake more. Transfer the baked cookies to a wire rack to cool completely before icing.
- Prepare Icing: In a mixing bowl, whisk together the confectioners sugar, melted butter, lemon juice, and 2 tablespoons of milk until smooth. If the glaze is too thick, add the milk one teaspoon at a time to reach a thick yet pourable consistency.
- Ice Cookies: Spoon the lemon icing over the cooled cookies or dip each cookie’s top directly into the icing, allowing excess glaze to drip back into the bowl. Return iced cookies to the wire rack.
- Add Sprinkles: While the icing is still wet, sprinkle colored sprinkles on top if desired to add a festive touch. Let the icing set before serving.
Notes
- Chilling the dough is essential to handleability and helps cookies retain shape during baking.
- For a stronger lemon flavor, add extra lemon zest or juice according to taste.
- If ricotta is too watery, drain it slightly before use to avoid overly sticky dough.
- Store iced cookies in an airtight container at room temperature for up to 3 days.
- These cookies freeze well either before or after baking—freeze dough balls and bake from frozen, or freeze baked iced cookies with parchment between layers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon ricotta cookies, lemon cookies, ricotta cheese cookies, lemon glaze cookies, soft lemon cookies, easy lemon dessert
