Lemon Ricotta Cookies

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I love lemon desserts and this one is awesome!

This recipe makes a LOT of cookies but it can easily be divided and dough or final product frozen.


Not feeling the lemon? Try orange instead!


Ricotta Cookies with Lemon Glaze

For the Cookie

  • 1 cup unsalted butter , softened
  • 2 cups granulated sugar
  • 2 eggs
  • 2 cups ricotta cheese
  • 2 tsp vanilla
  • 4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda

Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time until just combined and add the ricotta and vanilla.

Sift together the flour and, baking powder, soda and salt and incorporate it slowly into the butter mixture.

Cover and refrigerate the dough for 45-60 minutes. It will be easier to work with after a good chill. If you want, you can freeze the dough at this stage too!

Preheat the oven to 350°F.

Roll 1 Tbsp of dough at a time into balls and place them at least 1 inch apart on a parchment lined tray. Bake in the oven for 11-14 minutes until the edges are very lightly browned. Cool completely before glazing.


Lemony Glaze

  • 2 cups icing sugar
  • 4 Tbsp lemon juice
  • Zest of 1 lemon – about 2 Tbsp
  • 1-2 drops of vanilla

Mix all the glaze ingredients together in a bowl. The glaze should be thick enough to coat the cookies and appear opaque.


Dip the tops of the cookies into the glaze and allow to dry on a metal wire rack. The glaze may take up to an hour to set so be patient.


You can store the cookies at this stage at room temperature for a week or in the freezer between waxed paper for a month.


These make a sweet lemony gift too!


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