Description
Delightfully soft and tangy Lemon Ricotta Cookies that combine the creamy richness of ricotta cheese with bright, fresh lemon zest and juice. These cookies are lightly sweetened and finished with a zesty lemon glaze, making them a perfect treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup Ricotta Cheese (full-fat recommended)
- 1/4 cup Lemon Juice (fresh squeezed)
- 1 tablespoon Lemon Zest (finely grated)
- 1/2 teaspoon Almond Extract (optional)
- 3/4 cup Sugar
- 1/2 cup Butter (melted)
- 1 large Egg
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
Lemon Glaze
- 1 cup Powdered Sugar
- 1–2 tablespoons Extra Lemon Juice (adjust for consistency)
Instructions
- Combine Wet Ingredients: In a large mixing bowl, blend ricotta cheese, fresh lemon juice, lemon zest, almond extract, sugar, and melted butter until the mixture is smooth and creamy.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid over-mixing, which would affect the cookie texture.
- Chill Dough: Place the dough in the refrigerator for at least 1 hour; this chilling step helps the cookies maintain their shape during baking.
- Preheat Oven: While the dough chills, preheat your oven to 350°F (175°C).
- Portion Dough: Use a tablespoon to scoop out dough portions and arrange them evenly spaced on a parchment-lined baking sheet.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the edges turn lightly golden and the centers are set but still soft.
- Cool Cookies: Transfer the baked cookies to a wire rack and let them cool completely before glazing.
- Prepare Glaze: Mix powdered sugar with extra lemon juice until smooth, adjusting the consistency to your liking, then drizzle the glaze evenly over the cooled cookies for a zesty finish.
Notes
- For best flavor, use freshly squeezed lemon juice rather than bottled.
- Chilling the dough is important to help prevent the cookies from spreading too much during baking.
- Almond extract is optional but adds a nice depth to the lemon flavor.
- Adjust lemon juice in the glaze to achieve desired thickness – add more for a thinner glaze or less for a thicker coating.
- Store cookies in an airtight container for up to 3 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 35mg
Keywords: lemon ricotta cookies, lemon cookies, ricotta dessert, soft lemon cookies, lemon glaze cookies
