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: FOR THE COOKIES:; 2-1/2 cups All-purpose Flour; 1 teaspoon Baking Powder; 1 teaspoon Salt; 1 stick Unsalted Butter, Softened; 2 cups Granulated Sugar; 2 whole Eggs; 1 whole (15-ounce) Container Of Whole Milk Ricotta Cheese; 3 Tablespoons Fresh Meyer Lemon Juice (regular Can Be Substituted); 1 teaspoon Meyer Lemon Zest (regular Lemon Zest Can Be Substituted); FOR THE GLAZE:; 1-1/2 cup Powdered Sugar; 3 Tablespoons Fresh Meyer Lemon Juice; 1 teaspoon Lemon Zest

Servings: persons

FOR THE COOKIES:
2-1/2 cups All-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Salt
1 stick Unsalted Butter, Softened
2 cups Granulated Sugar
2 whole Eggs
1 whole (15-ounce) Container Of Whole Milk Ricotta Cheese
3 Tablespoons Fresh Meyer Lemon Juice (regular Can Be Substituted)
1 teaspoon Meyer Lemon Zest (regular Lemon Zest Can Be Substituted)
FOR THE GLAZE:
1-1/2 cup Powdered Sugar
3 Tablespoons Fresh Meyer Lemon Juice
1 teaspoon Lemon Zest

1
Preheat the oven to 375 degrees F.
2
For the cookies: In a medium bowl combine the flour, baking powder, and salt. Set aside.
3
In your large mixer bowl, combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. Do not over mix.
4
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
5
For the glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cooled cookie and use the back of the spoon to gently spread the glaze. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
6
Make Ahead:
7
Measure out dry and wet ingredients separately and it makes it so easy on the day of baking. Or bake the cookies and freeze them. On the day of serving, make and glaze the cookies at least a few hours ahead.

963

kcal

Calories

Fat

168

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 14 ingredients. The key ingredients include: FOR THE COOKIES:, 2-1/2 cups All-purpose Flour, 1 teaspoon Baking Powder, 1 teaspoon Salt, 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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