Lemon Ricotta Cookies

Makes: 3-4 dozen cookies   Prep Time: 10 minutes  Bake Time: 15 minutes  Cooling Time: 20 minutes   Total Time: 45 minutes


for the cookies-

2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, at room temperature
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
zest of 1 lemon

for the glaze-
1 1/2 cups powdered sugar
3 tablespoons lemon juice
zest of 1 lemon


  1. Preheat oven to 350° and line baking sheets with parchment paper.
  2. In a medium bowl combine flour, baking soda, and salt.  Set aside.
  3. In the bowl of a stand mixer with the paddle attachment (or a hand mixer), beat the room temperature butter and 2 cups of sugar on medium-high speed until light and fluffy.  About 3 minutes.
  4. Add eggs 1 at a time incorporating thoroughly after each addition.
  5. Add the ricotta cheese, lemon zest, and lemon juice.  Mix until combined.
  6. On low speed, slowly add dry ingredients.  Mix until you have a nice smooth batter.
  7. Drop batter onto cookie sheets about 2 tablespoons per cookie and bake for 15 minutes or until the edges start to turn golden brown.
  8. Remove from oven and allow to cool on a wire rack for 20 minutes.
  9. In a small bowl combine ingredients for glaze and stir until smooth.  Glaze each cookie with 1/2 teaspoon glaze and allow to harden for an hour.
  10. Enjoy!