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Lemon Ricotta Cookies

These light, fresh, and cake-like cookies are like a taste of spring in any season.
Prep Time 30 mins
Cook Time 15 mins
Refrigerator Time 1 hr
Total Time 1 hr 45 mins
Course Dessert
Cuisine American
Servings 6 dozen cookies



  • 1 ¾ cups sugar
  • ½ cup butter room temperature
  • 1 container ricotta cheese (15 oz.)
  • 1 teaspoon vanilla bean paste
  • 3 tablespoons lemon juice
  • Zest of ½ lemon
  • 2 eggs
  • 2 ½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt


  • 4 tablespoons Lemon juice
  • 1 ½ cups Confectioners sugar
  • Zest of ½ lemon


  • Start by zesting and juicing one lemon.
  • Cream together butter and sugar. Stir in ricotta, vanilla, half of your lemon zest, and the lemon juice.
  • Mix in eggs one at a time.
  • Combine flour, baking powder, baking soda, and salt in a separate bowl. Stir this mixture into your wet ingredients, mixing until just combined
  • Cover the batter with plastic and refrigerate for at least 1 hour. Preheat oven to 350 degrees.
  • Remove dough from the fridge and place individual tablespoons of dough on parchment paper or silicone baking mats. Bake for 13-15 minutes at 350 degrees F. If you gently press a (clean) finger into a cookie, it should not leave an imprint. If your finger leaves a dent, the cookies need more time in the oven.
  • While the cookies are cooling, combine powdered sugar, lemon juice, and lemon zest to make your glaze. Allow cookies to cool completely before frosting.


Glazed cookies will stay fresh in the refrigerator for up to 5 days. They can be frozen before glazing; frozen cookies should remain fresh for up to 3 months.
Keyword cookies, lemon, ricotta