Lemon Ricotta Cookies – A deliciously fresh recipe full of bright, luscious flavors. This cookie has the most heavenly aroma. I know you will love it as much as our family does.

Lemon Ricotta Cookies

A Deliciously Fresh Recipe

A week or so ago, I told you about our little mini family reunion, and the ever-so-yummy S’mores Cookies I made for the family. If you missed it, be sure to check it out. These Lemon Ricotta Cookies are another one of the cookies I took for the get-together. Luke’s dad really loved these cookies. The smirkish grin he got, when he walk by and snagged one, made me giggle.

This recipe is easy to make and packs a big punch of freshness in every bite. The lemony scent and flavor keeps you coming back for more. Lemon Ricotta Cookies are a perfect choice for a non-chocolatey treat.

Lemon Ricotta Cookies Recipe

Ingredients:

Granulated Sugar, Lemons (for juice and zest), Flour, Baking Powder, Salt, Butter, Eggs, Ricotta Cheese, Powdered Sugar.

Directions:

• Preheat oven to 375° F.
• Line baking sheets with Parchment Paper.

• Zest the rinds of 3-5 Lemons (enough to get 3 – 4 tablespoons of zest).
• In a medium bowl, pour 2-Cups Granulated Sugar.
• Add 2 – 3 Tablespoons Lemon Zest to sugar, and mix well with your fingertips.
• Set aside and stir occasionally with fingertips. Allow sugar to become very fragrant.
• Whisk together 2 1/2 Cups Flour, 1 teaspoon Baking Powder, and 1 teaspoon Salt in a medium bowl.
• In a large bowl (or stand mixer), combine 1 stick Butter and the prepared Lemon Sugar. Beat until light and fluffy.
• Add 2 Eggs, one at a time, mixing slightly after each addition.

• Mix in 15 ounces (1 container) Ricotta Cheese and 3 Tablespoons Lemon Juice until incorporated.
• Stir in dry ingredients a little at a time, until just combined.
• Spoon dough onto prepared baking sheets (about 1 1/2 – 2 Tablespoons for each cookie).
• Bake for 13 – 15 minutes, until just slightly turning golden at the edges.
• Remove from the oven, let cool on baking sheets for 10 minutes.
• Transfer to wire racks (placed on top of wax paper), and allow to cool completely.
• Prepare the Lemon Glaze.

For the Glaze:

• Sift 1 1/2 Cups Powdered Sugar into a small to medium bowl.
• Add 3 Tablespoons Lemon Juice, and  1 Tablespoon Lemon Zest.
• Mix well.

• When cookies are cool, drizzle glaze over the tops of each cookie.
• Allow glaze to dry.

Here’s a Printable Recipe for your collection:

5 from 1 reviews

Lemon Ricotta Cookies Recipe

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Lemon Ricotta Cookies - A deliciously fresh recipe from Life With Lorelai. This flavorful cookie has a heavenly aroma. #Cookie #Recipe #Lemon #Ricotta

from: Life With Lorelai

Type: Dessert

Serves: 40 Cookies

Ingredients:

• 2 Cups - Granulated Sugar
• 3-5 - fresh Lemons (for 6 Tablespoons Juice and 3-4 Tablespoons Zest)
• 2-1/2 Cups - All-purpose Flour
• 1 teaspoon - Baking Powder
• 1 teaspoon - Salt
• 1 Stick - Butter (softened)
• 2 - large Eggs
• 15 Ounces (one container) - Ricotta Cheese
• 1-1/2 Cups - Powdered Sugar.

Directions:

1. Preheat oven to 375° F.
2. Line baking sheets with Parchment Paper.
3. Zest the rinds of 3-5 Lemons (enough to get 3 - 4 tablespoons of zest).
4. In a medium bowl, pour 2-Cups Granulated Sugar.
5. Add 2 - 3 Tablespoons Lemon Zest to sugar, and mix well with your fingertips.
6. Set aside and stir occasionally with fingertips. Allow sugar to become very fragrant.
7. Whisk together 2 1/2 Cups Flour, 1 teaspoon Baking Powder, and 1 teaspoon Salt in a medium bowl.
8. In a large bowl (or stand mixer), combine 1 stick Butter and the prepared Lemon Sugar. Beat until light and fluffy.
9. Add 2 Eggs, one at a time, mixing slightly after each addition.
10. Mix in 15 ounces (1 container) Ricotta Cheese and 3 Tablespoons Lemon Juice until incorporated.
11. Stir in dry ingredients a little at a time, until just combined.
12. Spoon dough onto prepared baking sheets (about 1 1/2 - 2 Tablespoons for each cookie).
13. Bake for 13 - 15 minutes, until just slightly turning golden at the edges.
14. Remove from the oven, let cool on baking sheets for 10 minutes.
15. Transfer to wire racks (placed on top of wax paper), and allow to cool completely.
16. Prepare the Lemon Glaze.
    
    For the Glaze:
    
    
17. Sift 1 1/2 Cups Powdered Sugar into a small to medium bowl.
18. Add 3 Tablespoons Lemon Juice, and 1 Tablespoon Lemon Zest.
19. Mix well.
20. When cookies are cool, drizzle glaze over the tops of each cookie.
21. Allow glaze to dry.

3.5.3208

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~Lorelai

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Contact Lorelai at Lorelai@LifeWithLorelai.com