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.
- White flour: First up for the cookies, you will need 2.5 cups of all purpose white flour.
- Baking powder: Use 2 tsp of baking powder to help the cookies reach the correct texture.
- Baking soda: Then, add 1 tsp of baking soda.
- Salt: 1/2 tsp of salt makes a huge difference in the final flavor.
- Butter: 1 stick (1/2 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 tsp of vanilla is a must.
- Almond extract: Follow the vanilla with 1/4 tsp of almond extract.
- Lemon juice: Next, add lemon tang by including 1/4 cup of lemon juice.
- Lemon zest: Complete the cookie dough with 3 tbsp of lemon zest.
- Powdered sugar: 1.5 c of powdered sugar makes the perfect base for the lemon glaze.
- Lemon juice: Add lemon flavor with 3 tbsp of lemon juice.
- Lemon zest: Finish off the glaze by adding 2 tbsp 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 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp, 1/4 cup, 1/2 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.
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
- 2.5 cups AP white flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 stick butter (1/2 cup), softened
- 1.5 cups sugar
- 2 eggs
- 15oz whole milk ricotta
- 1 tsp vanilla
- 1/4 tsp almond extract
- 1/4 cup lemon juice
- 3 tbsp lemon zest
- 1.5 cups powdered sugar
- 3 tbsp lemon juice
- 2 tbsp lemon zest
- 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 tbsp 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.
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂