Lemon Ricotta Cookies

Lemon Ricotta Cookies

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Lemon Ricotta Cookies

These are gourmet to the ‘t’!    Very tender, delectable, a smooth burst of lemon and always a favorite.    A very important component for these cookies, is to use fresh lemons. Purchase lemons that smell  fresh  and the skin is yellow for best results.


Lemon Ricotta Cookies



2 ½ cups flour

1 tsp.baking powder

1 tsp. salt

1 stick butter, softened

2 cups sugar

2 eggs

15-16 oz. whole milk ricotta cheese

3 Tbl. fresh lemon juice

1 lemon, zested


1 1/2 cups powdered sugar

3 – 3 ½ Tbl. fresh lemon juice

1/2 tsp. vanilla

1 lemon, zested

1/2 – 3 tsp. water, use as needed to thin to desired consistency


Preheat oven to 350 degrees. Prepare the lemon. First wash and rinse thoroughly.Ricotta Lemon Cookies

Roll the lemon on the counter which will make it release more juice.Ricotta Lemon Cookies

Grate the outside of the lemon, but use care to just scrape the top of the yellow. The white section is called a pith  and can make it bitter.Ricotta Lemon Cookies

Cut the lemon in half and juice the lemon with a fork or other kitchen tool into a strainer to catch the seeds.Ricotta Lemon Cookies

In a medium bowl combine the flour, baking powder and salt. Set aside. In a large bowl combine the butter and sugar. With an electric mixer, beat the sugar and butter until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incororporated.

Add the ricotta cheeseRicotta Lemon CookiesAdd in the lemon juice and lemon zest. Stir in the dry ingredients.Ricotta Lemon CookiesLine 2 baking sheets with parchment paper. Spoon the dough (about 1 1/2 Tbl. for each cookie) onto the baking sheets.Add in the lemon juice and lemon zest.Lemon Ricotta CookiesBake for 15 minutes, until slightly golden at the edges and when you lightly touch them, they spring back.Lemon Ricotta Cookies

Remove from the oven and let the cookies rest on the baking sheet for 10 minutes. Put cooling racks over pieces of waxed paper. Remove cookies from baking sheet and place on cooling rack. Do this until all the cookies are baked. When all the cookies are baked, prepare glaze. Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.Lemon Ricotta Cookies

Spoon about ½ tsp. onto each cookie and use the back of the spoon to gently spread.Lemon Ricotta Cookies

Allow the glaze harden for 30-60 min. Store in an air-tight container. Ricotta Lemon Cookies

Copyright, Recipe by foodnetwork, slightly adapted by Carrie Groneman, A Mother’s Shadow, 2014

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