Ricotta Cookie Recipe


Glazed lemon cookies made with ricotta cheese are one of the tastiest and most refreshing treats.

They have a light and fluffy texture, with a hint of lemon zest and ricotta cheese that balances perfectly with the sweet icing that coats each cookie.

all-purpose flour baking powder salt granulated sugar powdered sugar unsalted butter lemon zest whole milk ricotta egg fresh lemon juice


To start, whisk together the flour, baking powder, and salt in a medium bowl. Set aside.

In a large bowl, add sugar, butter, and lemon zest. Beat for about 2 minutes or until light and fluffy.

Beat in the ricotta, egg, and 2 tablespoon of lemon juice to the sugar and butter mixture until combined.

Add in the flour mixture and mix until just combined.

Cover the dough and refrigerate for at least 2 hours.

Use a cookie scoop to create dough balls. Place them on the baking sheet 2 inches apart.

Bake until the bottom of the cookie starts to brown slightly.

Whisk together powdered sugar, lemon juice, and lemon zest in a small bowl to make the glaze.

Drizzle the fresh lemon glaze over the cooled cookies.

If desired, sprinkle lemon zest over the glaze.

Serve and enjoy!

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