lemon ricotta cookies

These super soft, moist, and cake-like lemon ricotta cookies are topped with tangy and sweet lemon glaze. The glaze eventually sets, making these cookies easy to store and transport.

Lemon Ricotta Cookies

baking powder

baking soda

salt

(1 stick; 115 grams) unsalted butter, softened to room temperature

sugar

eggs,

(425 grams) ricotta cheese,

vanilla extract

almond extract (optional)

Tablespoon (15 milliliters) lemon zest

2 and 1/2 Tablespoons (37 milliliters) fresh lemon juice

(60 milliliters) fresh lemon juice

almonds

Make the cookies

Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.

With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the ricotta cheese, vanilla extract, almond extract (if using), lemon zest, and lemon juice. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Add the dry ingredients. On low speed, beat everything just until incorporated. Do not overmix. Dough will be very creamy, sticky, and thick. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2-3 days.

Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Remove cookie dough from the refrigerator. Measure cookies to be 1 Tablespoon of dough each&#8211; just use a Tablespoon measuring spoon and your finger to release it onto the sheet. Place 3 inches apart on the baking sheets. Bake for 13-14 minutes or until a cookie springs back when lightly poked with your finger. (That&#8217;s how I test them!)

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before glazing.

Make the glaze

Whisk the confectioners&#8217; sugar and lemon juice together until smooth. Add more confectioners&#8217; sugar to thicken or more lemon juice to thin, if desired. Spoon over cookies. Top with a sliced almond, if desired. If applied lightly, the glaze will set within a couple hours.

Glazed cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.

Beautiful, airy cookies with minutes of actual cooking time (not counting the hour in the fridge). I used about 250 g of sugar instead of 335 g suggested and they are perfectly sweet even without the glaze. Could not wait till they cool down to glaze! 

Delicious, soft and fluffy! I ate a few before putting them in my freezer to save for an upcoming girls night. Great use for leftover ricotta - they have a wonderfully delicate lemon flavour that I love! 

Can't wait to defrost them and glaze them. 

Thanks for another stellar recipe!

I just took a test batch out of oven and they taste sooooo good. Light and airy with a ton of flavor. My only issue was spreading even though I made them right from the fridge.

Not sure where I went wrong but despite chilling in the fridge for several hours and using exactly 1tbsp per scoop they did flatten and are more like little pancakes. But, dang, they are so delicious and a great use for some homegrown Meyer lemons I was given!

I had the same issue but a coworker told me to check the flour I used because if it contained malted barley flour it may have contributed to the problem. Sure enough, the flour I used contained malted barley flour. I bought new flour and I made another batch the week after and they were perfect.

If I could give these 10 stars, I would!  They are so good.  Of all the cookies (6 types) I made (all Sally's recipes), these were everyone's favorites!

Great flavor but soggy cookie
I made these for Easter and was looking for something that combined ricotta cheese and lemon.  I added a little lemon extract to the batter to give it a little more lemon zip.  I also added lemon zest to the icing as it shows zest in the pictures although it is not listed in the recipe.  But 1/4 cup of lemon juice to 1-1/2 cups of confectioner's sugar was way too much liquid.  The icing never set and then the cookies were made too soggy.  I even added an extra 1/2 cup of confectioner's sugar.  I make another cookie with an icing and it uses 2 T of cream for 1 cup of confectioner's sugar.  That would have been a better radio of liquid to sugar.

Followed the recipe to a T and chilled overnight for 2 days, but unfortunately there was still more spread than I would like with these. They still smell (and taste) amazing so I wouldn't ditch this recipe outright, but would love some technical recommendations to make them look prettier. Near the end I was making my "balls" (in quotes, because regardless of refrigeration the batter is very loose) smaller and smaller, which helped a bit. Curious as to how these would fare in a tiny ramekin instead.

I definitely struggled with the spreading even though I followed your instructions down to the letter. My first batch were definitely more pancakes than cookies. Freezing the dough seemed to help (with my first batch I had refrigerated them for a day). I feel like your separate article for how to prevent dough spreading should be linked in the actual recipe, versus in the comments. It seems critical to getting these cookies to turn out right and could easily be missed in the comments.

I have made these several times and have noticed a few things about the spreading.  For one thing,  I find that cookies spread much more on a silicone baking sheet than they do on parchment.  Also it helped me alot to put them in the fridge for about 15 minutes after I scooped them, before baking them.   And smaller scoops spread much less than larger ones.   These are such delicious cookies!

https://www.youtube.com/watch?v=ku_syava2nI

Super soft, moist, and cake-like lemon ricotta cookies. Topped with tangy and sweet lemon glaze.

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Lemon Ricotta Cookies | Sally's Baking Addiction

These lemon ricotta cookies are made with oat flour and topped with a delicious light lemon glaze. They&#039;re soft, moist, fluffy and absolutely delicious!

oat flour

unsalted butter (softened)

cane sugar

ricotta cheese

lemon juice

lemon

Whisk

In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

Cream

Cream butter and sugar together until light and fluffy (about 2 minutes) with a hand mixer or stand mixer.

Add dry ingredients to the wet ingredients and mix on low.

Chill

Preheat

Preheat oven to 350ºF and line baking sheet with parchment paper.

Scoop

Scoop dough (about 1 ½ Tablespoon each) and roll into a ball. Place onto baking sheet and form into cookie shape, if needed. Don’t press cookie down too much, as cookies will spread while baking

Bake

Bake for 10-12 minutes until edges are slightly browned.

Cool

Remove from the oven and cool cookies for 5 minutes before transferring to a cooling rack. These cookies are very delicate so will break if you transfer them while still hot.

While cookies are cooling, make lemon glaze by adding powdered sugar and lemon juice in a medium bowl. Stir to combine. You may need to add in more lemon juice if the glaze is too thick (start with one teaspoon at a time). Glaze should be somewhat thick.

Frost

Frost each cookie with the lemon glaze. Sprinkle additional lemon zest on top if you prefer.

Let cookies sit for about 5 minutes until icing has set and serve.

Hi! Are there some steps missing? I don’t see anything for the ingredients from ricotta cheese to the almond extract. I assume they all go in the wet ingredients, but they’re never mentioned!

I like these but had a bit of trouble forming after about 8, as it was sticking to my hands while trying to roll into a ball. Is there a better way of forming them?

Oookay!! These are SO GOOD! I took mine out of the fridge about 30 minutes early and some of my cookies spread out too much. But they still tasted great! Will make again and I will make sure to leave the dough in the fridge for the full 2 hours!

Omg so good! Will make these again!! Instead of the icing I sprinkled some powdered sugar. I used part skim ricotta. Will definitely make these again!

Thanks for the great instructions. I made these today and they are like little mini lemon cheesecakes. They turned out perfect. I had great results using flax meal as an egg replacement. I wish I could post a picture here of how beautifully they turned out!

These easy and delectably delicious Lemon Ricotta Cookies are bursting with fresh citrus flavor! With a soft and airy texture along with the perfect balance of tangy to sweet, these yummy cookies are like little bites of sunshine!

75 g Unsalted butter (Room temperature)

Vanilla extract

Egg (Room temperature)

cheese

Lemon juice (freshly squeezed)

flour

Baking powder

Salt

Powdered sugar

Lemon juice

Use an electric hand mixer to whip the room temperature butter together with the sugar for a few minutes until it&#039;s light and fluffy. Then whip in the egg and vanilla.

Whip in the ricotta cheese and lemon zest. Then slowly add the lemon juice and continue whipping until well combined.

Sift the flour, baking powder, and salt into the butter and cheese mixture. Then carefully fold the dry ingredients into the batter with a Rubber spatula just until combined. Do not overmix.

Line 2 baking sheets with parchment paper.

Place 1 tablespoon portions of cookie dough on the baking sheets using a cookie scooper or spoon, spacing them about 2 inches apart. The cookies puff up and spread so it&#039;s important to leave enough space between.

Transfer the baking sheets to the refrigerator and let the cookies chill for a minimum of 1 hour and up to 2 days.

Preheat the oven to 175°C / 347°F (no fan).

Bake the cookies for about 13 minutes while paying close attention. The cookies are done when the bottom is fully baked, but the top is still nice and pale.

Let the cookies rest for a few minutes on the baking sheet. Then carefully remove them from the parchment paper and let them cool on a Cooling rack.

Mix the freshly squeezed lemon juice and powdered sugar together. The glaze should not be too runny or too thick, so adjust the consistency as necessary by either adding more powdered sugar or more juice.

Apply the glaze on top of the ricotta cookies with a piping bag or spoon. Then sprinkle the cookies with some lemon zest.

Store the cookies at room temperature for up to 2 days or in the refrigerator for up to for 5 days.

Lemon glaze

This recipe is fabulous! Soft, light and moist cookies!

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Lemon Ricotta Cookies

Lemon Ricotta Cookies

Top 3 lemon ricotta cookies recipes from across the web

The most viewed lemon ricotta cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lemon Ricotta Cookies

Lemon Ricotta Cookies

Lemon Ricotta Cookies

The most viewed lemon ricotta cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine