Lemon Ricotta Cookies

These lemon ricotta cookies are soft, thick, light and fresh! They have a strong lemon flavor and delicious lemon glaze on top. These cookies have a unique texture and flavor. The ricotta makes them more airy and cake like than traditional cookies. Perfect for springtime, Easter, Mother’s Day or rainy days!

Author: Organically Addison

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 15 cookies

Calories: 218 kcal per serving

Ingredients

½ cup - unsalted butter
1 cup - granulated sugar
1 - egg
1 cup - whole milk ricotta
1 tbsp - lemon juice
1 tsp - lemon zest
2 cups - flour
1 ½ teaspoons - baking powder
1 pinch - sea salt
¾ cup - powdered sugar
1 tbsp - lemon juice
1 pinch - lemon zest

Instructions

First, make cookie dough. Add room temperature butter and sugar to a stand mixer or mixing bowl with hand mixer. Mix on high until combined.
Drain ricotta or pat excess moisture dry with paper towels.
Then, add in egg, ricotta, lemon juice and lemon zest to the bowl. Mix until combined.
Add in flour, baking powder and sea salt. Stir until dough is formed. Cover with plastic wrap and refrigerate for at least 2 hours.
After dough has chilled, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
Use an ice cream scoop or cookie scoop to scoop balls of dough onto lined pan.
Bake for 11 to 12 minutes or until cookies look set but soft in the middle. The edges should be lightly golden. Remove from oven.
Once cookies are completely cooled, make glaze. Combine glaze ingredients in a small bowl. Mix until creamy.
Dip the top of each cookie in the glaze. Continue for all cookies. Finally, serve!

Nutrition