Lemon Ricotta Cookies Recipe

Name: Lemon Ricotta Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Flour; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1 cup Butter, Softened; 2 cups Sugar; 2 Large Eggs; 1 teaspoon Vanilla Extract; 2 Tablespoons Lemon Zest; 1 Tablespoon Freshly Squeezed Lemon Juice; 15 ounces, weight Ricotta Cheese; FOR THE ICING:; 2 cups Powdered Sugar; 5 Tablespoons Freshly Squeezed Lemon Juice; Sprinkles, To Decorate

Servings: persons

4 cups Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoons Salt
1 cup Butter, Softened
2 cups Sugar
2 Large Eggs
1 teaspoon Vanilla Extract
2 Tablespoons Lemon Zest
1 Tablespoon Freshly Squeezed Lemon Juice
15 ounces, weight Ricotta Cheese
FOR THE ICING:
2 cups Powdered Sugar
5 Tablespoons Freshly Squeezed Lemon Juice
Sprinkles, To Decorate

1
Preheat oven to 350u00b0F.
2
In large bowl, whisk flour, baking powder, baking soda and salt. Set aside.
3
Beat softened butter and sugar until light and fluffy. Turn mixer to stir and beat in eggs one at a time. Stir in vanilla, lemon zest, lemon juice and ricotta cheese. Add flour mixture to butter mixture in 3 to 4 parts. Stir just to combine between each addition, scraping down the bowl and beaters. Cover dough and place in refrigerator for 2 hours.
4
Using a 1 1/2 tablespoon cookie scoop, roll dough into balls and place on parchment-covered baking sheets or silicone baking mats. Bake for 15 minutes or until cookies are set and bottoms are lightly browned. Remove to cookie cooling racks.
5
For the icing, whisk powdered sugar and lemon juice until smooth. Gently dunk completely cooled cookies in the icing head first and dribble with sprinkles. Allow icing to set for 2-3 hours.
6
Note: If the lemon glaze is too thick, add another tablespoon of lemon juice. If it is too thin, add a couple tablespoons of powdered sugar.

1733

kcal

Calories

Fat

259

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 cups Flour, 1 teaspoon Baking Powder, 1 teaspoon Baking Soda, 1/2 teaspoons Salt, and more.

Yes, Lemon Ricotta Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Ricotta Cookies

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