Lemon Ricotta Cookies

These soft, cake-like cookies are bursting with lemon flavor. These Lemon Ricotta Cookies are some of the best cookies I have ever made!

Lemon Ricotta Cookies | chezcateylou.com

This past weekend I was in my hometown of St. Louis. Apparently they skipped spring in the Lou and went straight to summer – it was so hot! Summer always makes me think of lemon desserts. The bright citrusy flavor and the yellow color reminds me of long sunny summer days.  So I decided to make these lemon ricotta cookies to celebrate the season. These cookies are like mini cakes!  They are light, fluffy, and moist. The lemon flavor in the actual cookie is subtle and when paired with the lemon glaze the flavor really pops.

Lemon Ricotta Cookies | chezcateylou.com

The dough is very moist – more like a thick cake batter than a cookie dough.

Lemon Ricotta Cookies | chezcateylou.com

Ready for baking.

Lemon Ricotta Cookies | chezcateylou.com

Cookies cooling, getting ready for the glaze.

Lemon Ricotta Cookies | chezcateylou.com

The glazed cookies.  I love the specks of lemon zest!

Lemon Ricotta Cookies | chezcateylou.com

This recipe is from Giada, one of my favorites on the Food Network.  She uses ricotta in a lot of her recipes – I love the Italian twist on this cookie.  These Lemon Ricotta Cookies might become your new favorite!

Lemon Ricotta Cookies

Lemon Ricotta Cookies

These soft, cake-like cookies are bursting with lemon flavor. These Lemon Ricotta Cookies are some of the best cookies I have ever made!

Ingredients

    For the Cookies
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 (15-ounce) container whole milk ricotta cheese
  • 3 tablespoons lemon juice
  • 1 lemon, zested
  • For the Glaze
  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 lemon, zested

Instructions

  1. Preheat oven to 350 degrees F
  2. For the Cookies
  3. In a medium bowl, whisk together the flour, baking powder, and salt.
  4. In a large bowl using a handheld mixer, combine the butter and the sugar and beat until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the ricotta cheese, lemon juice, and lemon zest and beat to combine.
  5. Add the dry ingredients to the wet ingredients and mix until just combined.
  6. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
  7. For the Glaze
  8. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and whisk until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

Notes

http://chezcateylou.com/lemon-ricotta-cookies/

Lemon Ricotta Cookies | chezcateylou.com

Summery lemon cookies.

I love lemon! Here are some other delicious lemon recipes.

Lemon Blueberry Yogurt Cake
Lemon Blueberry Yogurt Cake | chezcateylou.com

Baked Lemon Donuts with Greek Yogurt
Baked Lemon Donuts with Greek Yogurt | chezcateylou.com

Lemon Ricotta Pancakes
Lemon Ricotta Pancakes | chezcateylou.com

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Comments

  1. says

    Just made these cookies. They came out delicious!! I did put the bowl in the refrigerator in between batches during baking to keep dough chilled so they would not flatten. In my oven at 350 they took about 18 minutes to bake. These cookies are a keeper.😊

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