Lemon Ricotta Cookies with Lemon Glaze


Lemon Ricotta Cookies with Lemon Glaze
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
These are hands down the favorite cookies that Chef Doug makes for church!
  • Cookies
  • 2½ Cups All-Purpose Flour
  • 1 Tsp Baking Powder
  • 1 Tsp Kosher Salt
  • 1 Stick Unsalted Butter, softened
  • 2 Cups Sugar
  • 2 Eggs
  • 15 Oz Whole Milk Ricotta Cheese
  • 3 Tbs Lemon Juice
  • 1 Lemon Zested
  • Glaze
  • 1½ Cups Powdered Sugar
  • 3 Tbs Lemon Juice
  • 1 Lemon Zested
  1. Preheat oven to 375 degrees
  2. Cookies
  3. In a medium bowl, combine the flour, baking powder and salt.
  4. Set aside
  5. In a large bowl, combine the butter and sugar
  6. Using electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes
  7. Add the eggs, 1 at a time, beating until incorporated
  8. Add the ricotta cheese, lemon juice and lemon zest
  9. Beat to combine
  10. Stir in the dry ingredients from the medium bowl
  11. Line 2 baking sheets with parchment paper
  12. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets
  13. Bake for 15 minutes, until slightly golden at the edges
  14. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes
  15. Glaze
  16. Combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth
  17. Spoon about ½ teaspoon onto each cookie
  18. Use the back of the spoon to gently spread
  19. Let the glaze harden for about 2 hours


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