Lemon Ricotta Cookies

by Sabrina Snyder

Last Update:

2 Comments

15 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Cool 15 minutes
Total Time 35 minutes
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Lemon Ricotta Cookies are perfectly moist, light, and airy with a wonderful tang topped off with sweet lemon glaze.

Luscious Lemon Ricotta Cookies are the perfect Cookie Recipe for any occasion. For more popular lemon treats, try my Creamy Lemon Crumb Bars and Lemon Meringue Pie next.

These simple lemon cookies are easy to make, and are sure to impress with their incredible texture and flavor. I love these glazed cookies because they have the perfect flavor that’s sweet and tart, but not too strong. With Lemon Ricotta Cookies, the idea of putting cheese in a cookie recipe may sound strange. However, adding ricotta to the cookie dough creates the chewiest cookies, that stay moist while baking.

Dinner, then Dessert

Lemon Ricotta Cookies Recipe

Lemon Ricotta Cookies are perfectly moist, light, and airy with a wonderful tang topped off with sweet lemon glaze.
Yield 15 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Cookies
Cuisine American
Author Sabrina Snyder
Stack of three cookies, one on top has a bite missing.
PrintRate

Ingredients
 

Ricotta Cookies:

  • 1/2 cup unsalted butter , softened
  • 1 cup sugar
  • 1 large egg
  • 8 ounces whole milk ricotta cheese , 1 cup
  • 1 teaspoon almond extract
  • 1 tablespoon lemon juice
  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Lemon Glaze:

  • 2 cups powdered sugar
  • 2 teaspoons lemon zest
  • 2-3 tablespoons lemon juice

Instructions

Ricotta Cookies:

  • Preheat oven to 350 degrees and line two baking sheets with parchment paper.
  • To your stand mixer add the butter and sugar on medium speed until just combined.
  • Raise to high speed and cream for 1 minute.
  • On medium speed, add in egg, ricotta, almond extract and lemon juice until creamy and well combined.
  • Sift together the flour, baking powder, baking soda and salt.
  • On the lowest speed setting add in the flour mixture until just combined (do not overmix).
  • Using a cookie scoop (the batter is soft and this will help keep the cookie shape), scoop the cookie dough 2″ apart on the baking sheets.
  • Bake for 8-10 minutes (you do not want the cookies to brown too much, it'll keep them soft).
  • Let cool for 5 minutes then remove to cooling rack to cool completely.

Lemon Icing:

  • Add the powdered sugar and lemon zest.
  • Add in the lemon juice until you get a consistency that will barely drip off a spoon.
  • Dip the cookies in the glaze upside down and place back on cooling rack to let them dry for 15 minutes.

Nutrition

Serving: 1 Cookie | Calories: 261kcal | Carbohydrates: 43g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 108mg | Potassium: 45mg | Fiber: 0.5g | Sugar: 29g | Vitamin A: 275IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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