Description
These lemon ricotta cookies are light, fluffy, and bursting with fresh lemon flavor. A classic Italian-American cookie with a sweet-tart glaze for spring or holiday baking.
Ingredients
For the cookies:
½ cup (115 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs
1½ cups (340 g) ricotta cheese
Zest of 1 organic lemon (preferably Meyer)
3 Tbsp fresh lemon juice
2½ cups (310 g) all-purpose flour
1 tsp baking powder
½ tsp salt
For the glaze:
1½ cups (190 g) powdered sugar
Zest of 1 lemon
2 Tbsp lemon juice
1 Tbsp water
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
Whisk flour, baking powder, and salt in a medium bowl.
In a large bowl, cream butter and sugar until light and fluffy (2–3 minutes).
Beat in eggs one at a time until incorporated.
Mix in ricotta, lemon zest, and lemon juice until smooth.
Stir in dry ingredients until a soft dough forms.
Drop heaping tablespoonfuls of dough onto prepared sheets, spacing 2 inches apart.
Bake for 15–18 minutes, until edges are lightly golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Whisk glaze ingredients together. Dip or drizzle cookies once completely cooled. Let set before serving.
Notes
Substitute orange zest/juice for variation.
Add vanilla extract for extra flavor.
Top with candied lemon peel or edible flowers for a festive touch.
Freeze unglazed cookies; glaze after thawing for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
