Meyer Lemon Ricotta Cookies Recipe

Name: Meyer Lemon Ricotta Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cookies; 1 cup unsalted butter, softened (1 cup); 2 cups granulated sugar; 2 large eggs; 15 ounces whole milk ricotta cheese; 1/2 teaspoon lemon extract (or 1 tsp lemon and or or tangerine baking oil); 3 tablespoons meyer lemon zest, freshly grated (2-3 medium lemons); 1 tablespoon meyer lemon juice; 2 1/2 cups all purpose flour; 1 teaspoon baking powder; 1 teaspoon salt; Glaze; 3/8 cup unsalted butter (6 tbl); 3 cups confectioners' sugar; 3 -4 tablespoons meyer lemon juice; decorating sugar (small silver balls) (optional) or silver dragees (small silver balls) (optional)

Servings: persons

Cookies
1 cup unsalted butter, softened (1 cup)
2 cups granulated sugar
2 large eggs
15 ounces whole milk ricotta cheese
1/2 teaspoon lemon extract (or 1 tsp lemon and or or tangerine baking oil)
3 tablespoons meyer lemon zest, freshly grated (2-3 medium lemons)
1 tablespoon meyer lemon juice
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
Glaze
3/8 cup unsalted butter (6 tbl)
3 cups confectioners' sugar
3 -4 tablespoons meyer lemon juice
decorating sugar (small silver balls) (optional) or silver dragees (small silver balls) (optional)

1
Preheat oven to 350 and line baking sheets with parchment paper. Combine butter and sugar in bowl; cream together until light and fluffy. Add eggs, ricotta, lemon extract, zest and juice; blend well.
2
Add 1 cup flour, baking powder and salt; blend to combine. Add remaining flour in 2 parts, blending to combine between each, until a dough forms. Drop by rounded tablespoons 2-inches apart onto baking sheets.
3
Bake until cookie edges are very light golden, about 12-15 minutes. Let cookies rest on baking sheet for a few minutes and transfer to wire cooling rack.
4
While cookies cool, prepare glaze by creaming together butter and sugar. Continue to mix, gradually adding juice until desired consistency. Decorate cooled cookies adding decorating sugar, before icing sets.

1964

kcal

Calories

Fat

323

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 16 ingredients. The key ingredients include: Cookies, 1 cup unsalted butter, softened (1 cup), 2 cups granulated sugar, 2 large eggs, and more.

Yes, Meyer 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.

Meyer Lemon Ricotta Cookies

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