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!

These lemon ricotta cookies are soft, tender, and bursting with fresh lemon flavor.

(250 grams) all purpose flour

tsp baking powder

(200 grams) granulated sugar

(250 grams) whole milk ricotta (drained if wet)

(120 grams) powdered sugar

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

In a large bowl, cream together the butter, sugar, and lemon zest until light and fluffy, about 2 minutes. Mix in the ricotta, egg, and lemon juice until combined.

Stir in the flour mixture until just combined. Cover and chill in the fridge for a minimum of 2 hours or preferably overnight.

When ready to bake, preheat oven to 350F. Roll the dough into tablespoon-sized balls and place 2&quot; apart on a parchment paper-lined baking sheet.

Bake for 12-15 minutes or until the edges just start to brown (the tops of the cookies will remain pale). Transfer the cookies to a wire rack to cool completely before glazing.

In a small bowl, whisk together the powdered sugar, lemon juice, and zest until smooth. Dip the surface of each cookie in the glaze and return to wire rack. Top with sprinkles or more lemon zest if desired. Let stand for 15 minutes to set.

This is the only Lemon Ricotta Cookie recipe you need! Tested and perfected, these soft Italian cookies have the perfect amount of lemony sweetness.

all purpose flour ((286 grams))

unsalted butter, softened

lemon zest

whole milk ricotta ((drained if wet))

Line a baking pan with a nonstick baking mat or parchment paper; set aside.

In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

In a large bowl, use an electric mixer to mix together the sugar, butter, and 1 teaspoon lemon zest, until the mixture is light and fluffy; about 2 minutes. Beat in the ricotta, egg, and 2 tablespoons of lemon juice, and mix until combined. Add in the flour mixture and mix until just combined.

Cover the cookie dough and chill in the refrigerator for at least 2 hours.

Preheat oven to 350 degrees. Remove cookie dough from refrigerator and use a cookie scoop to measure out about a tablespoon of batter and roll into a ball. Place on prepared baking sheets leaving about 2 inches between cookies.

Bake for 12-14 minutes or until the bottom of the cookie starts to brown slightly. (The cookies will not change color much). Cool on pan for 5 minutes before moving to wire rack to cool completely.

To make the glaze, in a small bowl whisk together the powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of lemon zest. Hold the cooled cookie upside down and dip the top of the cookie in the glaze. Return to the wire rack to dry completely.

After tasting the ones my daughter made, I fell in love! I asked her for the recipe and made a batch this morning. The house smells heavenly. I also made a batch with oranges and they are just as delicious.

I get lots of compliments on these cookies!!

best lemon cookies ever! i like to add more lemon because my family and i love the taste of it and it makes them perfect. Iv'e been making these for my family and friends for around a year and people just adore them!!!

Excellent cookies!  They are very addictive 💕

Really good!  Can you freeze them - then do the icing after defrosted?

https://mediavine-res.cloudinary.com/video/upload/t_original/v1666497956/m206tsvqsls6lx9mppvs.mp4

Lemon Ricotta Cookies are a simple and delicious soft Italian cookie made with ricotta and fresh lemon. This Lemon Ricotta Cookie recipe has been tested and perfected for perfect results every time!

These soft and chewy Lemon Ricotta Cake Mix Cookies are bursting with zesty lemon flavor! Made with just a few simple ingredients, they’re the perfect light and refreshing treat for any occasion. Whether for a quick snack or a dessert platter, these cookies are a must-try for lemon lovers!

Lemon Ricotta Cake Mix Cookies

unsalted butter (melted)

tsp lemon extract

lemon cake mix

Preheat oven to 350ºF. Line cookie sheets with parchment paper.

In a stand mixer, beat together butter and ricotta until fluffy. Add egg, lemon extract, and lemon zest and beat until combined and fluffy. Add the cake mix and beat until combined.

With a medium scoop drop dough onto parchment lined cookie sheet.

Bake for 14 to 16 minutes or until lightly browned on the bottom. Cool completely.

Lemon ricotta cookies are wonderful little cookies filled with bright citrus flavor and airy texture.  Topped with a creamy glaze and sprinkles, these cookies are perfect around the holidays but good enough to eat all year long!

(226 grams) unsalted butter (softened to room temperature)

(400 grams) granulated sugar

eggs (room temperature)

(426 grams) ricotta cheese (drained and

lemon (plus

(520 grams) all-purpose flour

(57 grams) butter (melted)

(260 grams) confectioner's sugar

(60 grams) heavy cream

sprinkles (optional)

Preheat your oven to 350°F and line two baking sheets with parchment paper.

In a medium-sized bowl combine the flour, baking soda, baking powder, and salt and set aside.

In a large bowl, or the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed (about 2 minutes). Scrape down the sides of the bowl if needed.

Add both eggs, 1 at a time, and continue to beat on medium until incorporated.

Add the ricotta cheese, vanilla extract, and lemon zest and continue to beat until incorporated, scraping down the sides of the bowl if needed.

Begin to add the flour mixture to the ricotta and butter mixture a little at a time while beating on a low speed until the mixture just until everything is incorporated.  Don&#39;t overmix.  The dough will be sticky and thick.

Using a scooper or spoon, begin to drop 1 1/2 tablespoon-sized balls of the dough onto the parchment paper about 2 inches apart and bake for 12-14 minutes or until lightly golden on the edges.

Remove the cookies from the baking sheet and allow them to cool on a wire rack.

For the cookies

In a large bowl whisk together the confectioner&#39;s sugar, melted butter, heavy cream, salt, and vanilla extract until well combined and smooth. The consistency should not be runny but not too thick where it won&#39;t spread. If the mixture is too loose, add more sugar until you achieve the desired consistency. If too thick, add a bit more heavy cream.

Once the cookies have completely cooled, begin to dip the top of the cookie into the glaze and add sprinkles or lemon zest, if desired.

Allow the glaze to firm up on the cookies before packing or storing.  Enjoy!

For the glaze and decoration

These cookies are amazing! I live at a little over 5000ft elevation and didn’t have to adjust ingredients, just added a few minutes on bake time for 16min per batch. The cookies are so fluffy and moist and the icing compliments them well. Thank you for another great recipe!

I made these several months ago and threw them unglazed in the freezer. My husband now calls them "ice cream" cookies and has given them to everyone that comes over. I am now getting requests for them..thank you so much for this wonderful recipe!!

Do these cookies freeze well? I do remember having these cookies at a Christmas and Easter and they are so delicious!

Sweet and tangy lemon ricotta cookies baked to perfection. Topped off with a delicious homemade glaze.

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