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:
- 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.
- 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.
Share these incredible Lemon Ricotta Cookies with your family and friends and enjoy!
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~Lorelai
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Contact Lorelai at Lorelai@LifeWithLorelai.com
YUM!! I always have ricotta left over from recipes and never know how to use it. Now I do! 🙂 #HomeMattersParty
Looks yummy and fluffy, Lorelai.
These look so good! Pinned! #Homemattersparty
These look really good. I like how simple they are to make too. Thank you for sharing this recipe with us.
These would go good with a cup of coffee. Love hosting #homemattersparty with you.
Yes, they do! LOL…
If it has lemon, I’m all in! Lemon cookies are my favorite and I love the addition of ricotta in your recipe. Seems like I always have ricotta left over when I make lasagna and this would be a perfect way to use it. I can almost smell your cookies baking. Yum!
Oh, they do smell heavenly while baking…and anytime you pass by the ever-dwindling plate of cookies! You will love these, Alli! 🙂
My mouth is watering just reading this. I love anything lemon. A for sure on the list to make. Thanks
Mary, these Lemon ricotta cookies really are fantastic! Make them, enjoy them, and let me know what you think. 🙂
I’ve never had cookies made with cheese but these sound scrumptious and I bet they do make the house smell good while they’re baking. Love that glaze! Sounds like my kind of cookie! All I need is a good cup of coffee to go with a few!
Coffee and cookies…right up my alley! You will love these cookies, Shirley. Do give them a try! 🙂
Wonderful! I love lemon cookies but never actually make them! Pinning.
This look yummy. They seem pretty easy to make! I love the printable recipes you offer! My daughter loves trying out new recipes, I’m going to give her this one!
These look really moist and delicious. Saving this one to my cookie pin board. Thanks for sharing
These Lemon Ricotta Cookies are definitely moist and delicious! You won’t be disappointed, Melissa. 🙂 Have a great weekend.
Made these yesterday for the family and they were a big hit. They were soft and cakey with just the right amount of lemon flavor. Thanks for sharing this one is a keeper.
Melissa, I am SO glad you tried them, and that your family loved them. You’re right, the Lemon Ricotta Cookies recipe is definitely a keeper! 🙂