Lemon Ricotta Cookies
These small batch lemon ricotta cookies are bright, tender, and packed with lemon flavor, perfect for a cozy treat without the leftovers.
Servings: 12 cookies
Calories: 100kcal
Ingredients
For the cookie dough
- 1 cup ricotta cheese, whole milk Drain if watery
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar Rub lemon zest into for extra flavor
- 1 large egg
- 1 Tbsp fresh lemon zest
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder Ensure it's fresh
- 1 pinch salt
For the glaze
- 1 cup powdered sugar
- 2 Tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
Preparation
- In a bowl, beat the softened butter with granulated sugar until pale and fluffy.
- Beat in the ricotta cheese, egg, lemon zest, and vanilla until creamy.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture and mix until just combined.
- Chill the dough in the fridge for 20 to 30 minutes.
Baking
- Preheat the oven to 350°F (175°C).
- Scoop dough onto a parchment-lined baking sheet and bake for 11 to 13 minutes.
- Let cookies cool slightly before glazing.
Glazing
- Stir together powdered sugar, lemon juice, and zest to make the glaze.
- Drizzle over warm cookies and let set.
Notes
Store cookies in an airtight container at room temperature for 2 days or refrigerate for up to 4 days. Chilling dough helps maintain shape during baking.