Easy Lemon Ricotta Cookies with Lemon Glaze

These lemon ricotta cookies are the perfect treat for when you're craving something a little sweet! They combine sugar, butter, ricotta, flour, and lemon zest to make a cookie that resembles lemon cake. Once baked, they're topped with a tangy lemon glaze and sprinkles. They will be the lemon cookie recipe you keep coming back to!

Lemon ricotta cookies are the perfect fresh and light cookie. Don't get me wrong, I love a good chocolate chip cookie, but especially during warmer months, a lighter and fresher cookie just hits the spot.

The lemon glaze on these cookies is perfectly tart, and not too sweet. Plus, the ricotta makes the cookies super moist.

I love serving these cookies after a hearty Italian Sunday dinner, because they're not heavy, and add the perfect finishing touch to a meal. After a dinner of mamma's braised pork ragu, and fried chicken cutlets, these cookies are just what the family needs!

Let's bake!

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Easy Lemon Ricotta Cookies

These lemon ricotta cookies are the perfect treat for when you're craving something a little sweet! They combine sugar, butter, ricotta, flour, and lemon zest to make a cookie that resembles lemon cake. Once baked, they're topped with a tangy lemon glaze and sprinkles. They will be the lemon cookie recipe you keep coming back to!

Course Dessert

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Servings 28 cookies

Calories 128kcal

Author Pina Bresciani

Ingredients

For the cookies

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• ½ cup butter unsalted
• zest of 2 lemons
• 1 large egg
• 1 cup ricotta drained
• 1 teaspoon vanilla extract

For the glaze

• 1 ¼ cup icing sugar
• 1 tbsp + 1 tsp lemon juice
• 1 teaspoon lemon zest

To finish

• colored sprinkles

Instructions

Make the cookies

• Preheat oven to 350F. Line two 10x14-inch baking sheets with parchment paper
• In a bowl, whisk the flour, baking powder and salt together.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar, butter together (a few minutes)
• Continue with the paddle attachment and mix in the ricotta, lemon zest, vanilla extract and egg until fully incorporated.
• Fold in the dry ingredients with a spatula. This will take some elbow grease!
• Scoop out 1 tablespoon of dough and roll it between your hands to form a ball. Place it on the baking sheet. Repeat until the dough is finished.
• Place the baking sheets in the oven and bake the cookies for about 11-12 minutes. The cookies should be golden brown on the bottom.
• Remove the oven and place on a cooling rack. Let cool completely.

Make the glaze

• Mix all the glaze ingredients together in a small bowl with a fork.
• Dip the cookies in the glaze and allow any excess glaze to drip off the cookie.
• Top with colored sprinkles immediately, or else the glaze will dry, and the sprinkles won't stick.

Recipe Notes

Storage: Store in an air tight container at room temperature for up to 3 days.

To freeze: Freeze in a single layer unglazed in a resealable plastic bag for up to 3 months. Thaw in the fridge overnight, and then glaze. 

Nutrition Facts

Easy Lemon Ricotta Cookies

Amount Per Serving

Calories 128 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 19mg6%

Sodium 119mg5%

Potassium 38mg1%

Carbohydrates 20g7%

Fiber 0.3g1%

Sugar 12g13%

Protein 2g4%

Vitamin A 149IU3%

Vitamin C 0.3mg0%

Calcium 28mg3%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.