Give this week's dessert menu a twist with these Lemon Ricotta Cookies! Made with classic cookie ingredients, we're throwing in lemon and ricotta for something a bit different.
The perfect tangy treat to try this week
When you hear lemon ricotta cookies, what do you think? For many, it's probably a strange sounding combination. But when you give these cookies the taste test, you'll realize what you've been missing all this time!
Adding lemon and ricotta to cookies gives them the perfect fluffy and chewy texture, while also amping up the flavor with a rich tanginess. And that homemade 3-ingredient glaze?! You can't beat it!
Ingredients in lemon ricotta cookies
Ricotta and lemon cookies are made with classic cookie ingredients like butter, sugar, flour, and eggs. Things get mixed up a bit when we add the ricotta and some tangy lemon flavor! You're going to love this combo.
Cookies
- White flour: First up for the cookies, you will need 2.5 cups of all purpose white flour.
- Baking powder: Use 2 teaspoon of baking powder to help the cookies reach the correct texture.
- Baking soda: Then, add 1 teaspoon of baking soda.
- Salt: ½ teaspoon of salt makes a huge difference in the final flavor.
- Butter: 1 stick (½ cup) of butter is going to create nice and moist cookies.
- Sugar: 1.5 cups of sugar will add some delicious flavor to the treats!
- Eggs: 2 eggs will help the dry ingredients bind together, and they'll also help the cookies reach the perfect texture.
- Ricotta: Next up is the ricotta! Use 15 oz of whole milk ricotta for the best flavor and result.
- Vanilla: 1 teaspoon of vanilla is a must.
- Almond extract: Follow the vanilla with ¼ teaspoon of almond extract.
- Lemon juice: Next, add lemon tang by including ¼ cup of lemon juice.
- Lemon zest: Complete the cookie dough with 3 tablespoon of lemon zest.
Glaze
- Powdered sugar: 1.5 c of powdered sugar makes the perfect base for the lemon glaze.
- Lemon juice: Add lemon flavor with 3 tablespoon of lemon juice.
- Lemon zest: Finish off the glaze by adding 2 tablespoon of lemon zest.
Kitchen tools that you'll need to make this recipe
To make lemon cookies, you will need a handful of kitchen tools and measuring cups. Below is the order in which you will need the mixing bowls, baking sheet, etc.
- Medium mixing bowl
- Stirring utensil
- Large mixing bowl
- Hand mixer
- Cookie scoop
- Baking sheet
- Parchment paper
For measuring ingredients, you will need ¼ tsp, ½ tsp, 1 tsp, 1 tbsp, ¼ cup, ½ cup, and 1 cup.
How to make lemon cookies with ricotta
These cookies couldn't be simpler — they practically make themselves! We will begin by prepping the dry ingredients, followed by the wet. Then, we'll combine the two parts, let the dough chill, and then bake!
To begin, mix together the flour, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
Use a large bowl and a hand mixer to combine the butter and sugar. Once combined, add the eggs one at a time. Then, add the ricotta, vanilla, almond extract, lemon juice, and lemon zest. Blend until the mixture becomes creamy.
Slowly add the flour mixture to this bowl and blend. Once all of the flour mixture has been blended into the wet mixture, refrigerate the dough for at least 4 hours overnight.
Then, use a small cookie scoop to scoop cookies onto a parchment lined baking sheet. Use about 1-2 tablespoon of dough per cookie, or else the cookies will grow too large and flatten too much.
Bake for 12-14 minutes, or until the cookies "bounce" back when touched and the edges are ever so slightly golden.
Let the cookies cool for at least 1 hour, and then add the icing.
To create the icing, mix together all of the glaze ingredients in a small bowl.
When the cookies are cooled, either carefully dip each one or spoon the glaze on top of the cookies. Let cool before storing. Enjoy!
Add some crunch with this special ingredient
Once your cookies are baked and the glaze is added, you may choose to add one more ingredient: chopped nuts!
Adding chopped pecans or almond slivers is a great way to add a delicious crunch to your cookies. The nuts work hand in hand with the lemon to create a delicious and satisfying flavor!
How to store lemon ricotta cookies
Keep these cookies in an airtight container and store at room temperature for best results. They'll stay fresh and tasty for about a week!
If you liked this recipe, you'll want to try these!
Adding lemon to recipes is a great way to sneak in some zesty, tangy flavor. Here are some more recipes that use the fruit, including desserts, a main course, and a dip!
- Healthy Lemon Olive Oil Cake
- Lemon Garlic Hummus
- Lemon Chicken Orzo Soup
- Healthy Lemon Blueberry Coffee Cake
All recipes by Erin Morrissey and Photos by Sierra Inn
Lemon Ricotta Cookies
Ingredients
Method
- In a medium sized bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using a hand mixer, blend together butter and sugar. Once combined, add eggs in one at a time. Then add ricotta, vanilla, almond extract, lemon juice and lemon zest. Blend until creamy.
- Slowly add in flour mixture and blend. Once all the flour mixture has been blended into the wet, refrigerate dough for at least 4 hours or overnight.
- Preheat oven to 350F. On parchment lined baking sheets, use a small cookie scoop to scoop cookies onto tray. Only use about 1-2 tablespoon of dough, or else cookies will grow too large and flatten too much.
- Bake for 12-14 minutes or until cookies 'bounce' back when touched and edges are just ever so slightly golden.
- Let cool for at least 1 hour before icing. Meanwhile, mix together all glaze ingredients to get the icing prepared.
- Once cooled, either carefully dip or spoon glaze on top of cookies. Let cool before storing. Store at room temperature.
Bianca says
These are great! Super easy to make and so delicious. They’re very light and fluffy. I didn’t make the icing since that would’ve made them too sweet for my taste. Worth noting that this recipe makes about 50 cookies which I did not realize, but was pleasantly surprised by
Erin says
Hi Bianca, so happy you enjoyed the cookies!!
Tori says
I'm usually just a basic choc chip or oatmeal raisin cookie kind of girl. HOLY moly! These are the best cookies I've ever made. So refreshing and delicious. Really was such a nice addition to the Christmas cookies I made in December. Very light and fluffy like a mini cake. SO good!
Erin says
Hi Tori, so glad you loved them so much!!
Kellen says
Made these for the first time for a crowd and they were delicious!
Erin says
Hi Kellen, so glad they were a hit! 🙂
Becca says
So addicting!
Erin says
Hi Becca, so glad you liked them!
Heather Rodocker says
Made these cookies for the first time. They were amazing. A big hit with all the family. They were delicious with or without the frosting. Thank you!
Erin says
Hi Heather, so happy you all loved them!!
Katie says
delish! love a tangy lemon treat.
my sister and I made it gluten free by subbing 2 1/4 cup gluten free 1:1 flour for the 2 1/2 cups AP flour. it wasn’t dry and still fluffy. would recommend this substitution if looking to make it gf
Erin says
Hi Katie, so happy you both loved them and thanks for sharing your sub!!
Carly says
Hi! How long in advance can you make and refrigerate the dough? I made way too much and was wondering if the dough would last until Christmas in 4 days
Erin says
Hi Carly, yes, that should be fine!
Caitlin says
This looks AMAZING! Have you given it a try with GF flour? I’d love to try it out myself, but idk if I should go for any type or combo of GF flour options 🙂 I’ll take any advice!
Erin says
Hi Caitlin, I haven't yet. Most gf flours work on a totally different absorption rate. You can definitely give it a try but you'd likely have to adjust the amount. Let me know if it works!