Lemon Ricotta Cookies Recipe (with lemon glaze)

 Calling all lemon lovers! Mushy, citrusy, and topped with a recent lemon glaze, these Lemon Ricotta Cookies are excellent for spring gatherings or a candy afternoon pick-me-up. Simple to make and irresistibly moist, they create simply the best stability of creamy and zingy. The dough mixes up in minutes and is able to bake!​

​If me in any respect then I’m an enormous fan of a lemon dessert. I can’t say no to a lemon meringue pie. Or a lemon bar. Or one in all my lemon cookies (my hottest recipe on the weblog! Have you ever tried?!). 

And now these Italian ricotta cookies made with recent lemon. The addition of ricotta cheese offers these cookies their fluffy texture that may’t be beat. It’s an ideal recipe when you’ve a yearning for a lemon dessert however don’t wish to spend a lot time within the kitchen.

Principally you need a lemon cookie NOW. And who can blame you? And these lemony ricotta cookies are positive to hit the mark.

Why This Recipe Works

• No want to relax the cookie dough
• Dough mixes up in minutes and is able to bake
• Stuffed with vibrant lemon taste!
• Mushy cookies with a cake-like texture
• Topped with a easy to make, candy lemon glaze

Elements Wanted

• All-purpose flour
• Baking powder
• Salt
• Butter – I used unsalted butter. However salted butter may also work. Ensure you use softened butter.
• Granulated sugar
• Egg – Ensure the egg is at room temperature. Learn my full tutorial on the right way to convey eggs to room temperature shortly. At all times use giant eggs when baking.
• Entire milk ricotta cheese – You wish to squeeze out among the liquid. It doesn’t have to be fully dry, however take away among the liquid. Half skim ricotta cheese may also work. 
• Lemon zest: If you happen to don’t have recent lemons accessible, merely depart it out, or use lime or orange zest. The lemon zest does assist convey extra zing into the cookies, however it can nonetheless style nice with out it. Learn my full tutorial on the right way to zest a lemon.
• Lemon juice: Bottled lemon juice works in a pinch, however recent lemon juice is greatest for this recipe. 
• Powdered sugar – Or also referred to as confectioners’ sugar. If you happen to don’t have any you may make your personal! Try my full tutorial on the right way to make selfmade powdered sugar.

How To Make Lemon Ricotta Cookies

Preheat the oven to 350^oF (180^oC). Line a baking sheet with parchment paper.

In a medium bowl, whisk collectively the flour, baking powder, and salt. Put aside for now.

Within the bowl of a stand mixer fitted with a paddle attachment, on medium pace beat the butter and sugar till mild and fluffy, about 2 to three minutes. I like to make use of my stand mixer fitted with a paddle attachment however a hand mixer may also work.

Stir within the egg, ricotta cheese, lemon zest, and lemon juice and blend on low pace till integrated.

Progressively add the dry substances, mixing till simply mixed.

Utilizing as small cookie scoop, a 2 inch cookie scoop, place dough onto the ready baking sheet leaving a 2 inch area between cookies.

I wish to flatten the cookies barely with my hand as they don’t unfold that a lot.

Bake for 10-12 minutes till the sides are evenly golden. Don’t overbake. Take away the cookie sheet from the oven and let relaxation on the wire rack for five minutes, then switch to a wire rack to chill.

In a small bowl, whisk collectively the powdered sugar, lemon zest, and lemon juice till easy. Add extra powdered sugar or lemon juice till you’ve reached your required consistency.

Spoon the glaze over the cooled cookies and let set earlier than serving.

Recipe Ideas And Variations

• Ensure to softly drain the ricotta cheese. Draining the additional liquid from the ricotta cheese helps management the moisture degree in your dough, which retains the cookies from turning out overly moist or dense. Ricotta straight from the container can typically be watery, and an excessive amount of liquid can throw off the cookies delicate, cakey texture.
• Add an extract – You’ll be able to at all times add slightly vanilla extract or almond extract to the dough. 
• Skip the lemon icing and simply mud with powdered sugar. 

​Storage Directions

These cookies needs to be saved in an hermetic container or wrap in plastic wrap or preserve in a plastic bag, at room temperature for as much as 3 days. If you want to maintain them longer, place them within the fridge for as much as every week to keep up freshness. 

For freezing, organize the cookies in a single layer on a baking sheet, then switch to a freezer-safe container or bag for as much as 2 months. Allow them to thaw at room temperature and re-glaze if wanted for the perfect texture.

Recipe FAQs

Extra Recipes To Attempt

If you happen to’re craving extra lemon desserts, make sure you attempt my lemon posset. It’s really easy to make! Solely 5 substances and also you make it in a single pot on the stovetop.

I additionally love my lemon brownies recipe. Fudgy and chewy. Made with white chocolate!

• Put together oven and pan. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

• Mix dry substances. In a medium bowl, whisk collectively the flour, baking powder, and salt. Put aside for now. 2 cups (240 g) all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt

• Cream butter and sugar. In a big bowl, with an electrical mixer on medium pace beat the butter and sugar till mild and fluffy, about 2 to three minutes. ½ cup (1 stick, 113 g) unsalted butter ¾ cup (150 g) granulated sugar

• Add remaining substances. Stir within the egg, ricotta cheese, lemon zest, and lemon juice and blend on low pace till integrated. 1 giant egg ¾ cup (170 g) entire milk ricotta cheese 2 Tablespoons lemon zest 3 Tablespoons lemon juice

• Add dry substances. Progressively add the dry substances, mixing till simply mixed.

• Scoop cookies. Utilizing a 2 inch cookie scoop, place dough onto the ready baking sheet leaving a 2 inch area between cookies. I wish to flatten the cookies barely with my hand as they do not unfold that a lot when baking.

• Bake cookies. Bake for 10-12 minutes till the sides are evenly golden. Don’t overbake. Take away from the oven and let relaxation on the wire rack for five minutes, then switch to a wire rack to chill.

• Make icing. In a small bowl, whisk collectively the powdered sugar, lemon zest, and lemon juice till easy. Add extra powdered sugar or lemon juice till you’ve reached your required consistency. 1 ½ cup (170 g) powdered sugar 1 Tablespoon lemon zest 3 Tablespoons lemon juice

• Add icing. Spoon the glaze over the cooled cookies and let set earlier than serving.

• Storage:  These cookies needs to be saved in an hermetic container at room temperature for as much as 3 days. If you want to maintain them longer, place them within the fridge for as much as every week to keep up freshness. For freezing, organize the cookies in a single layer on a baking sheet, then switch to a freezer-safe container or bag for as much as 2 months. Allow them to thaw at room temperature and re-glaze if wanted for the perfect texture.
• Butter: Salted butter will work as properly.
• Entire milk ricotta cheese: Half-skim ricotta can work.
• Lemon zest: If you happen to don’t have recent lemons accessible, merely depart it out, or use lime or orange zest. The lemon zest does assist convey extra zing into the cookies, however it can nonetheless style nice with out it.
• Lemon juice: Bottled lemon juice works in a pinch, however recent is greatest for this recipe. 
• Ricotta cheese: Draining the ricotta helps management the moisture degree in your dough, which retains the cookies from turning out overly moist or dense. Ricotta straight from the container can typically be watery, and an excessive amount of liquid can throw off the cookies delicate, cakey texture. Listed below are some tricks to get the proper texture. If you happen to see liquid pooled on the prime of the ricotta, dump it out earlier than scooping. Drain the ricotta earlier than measuring. Gently drain the surplus liquid by urgent the ricotta with a spoon towards the container earlier than inserting it within the measuring cup. The ricotta doesn’t have to be fully devoid of liquid, simply be certain the surplus is gone.
  You may also place ricotta in a advantageous mesh sieve and let it sit for 10-Quarter-hour to empty earlier than measuring the ricotta.

Energy: 185kcal | Carbohydrates: 28g | Protein: 3g | Fats: 7g | Saturated Fats: 4g | Polyunsaturated Fats: 0.3g | Monounsaturated Fats: 2g | Trans Fats: 0.2g | Ldl cholesterol: 28mg | Sodium: 86mg | Potassium: 73mg | Fiber: 1g | Sugar: 15g | Vitamin A: 218IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg