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4.5 from 2 votes
Lemon Ricotta Cookies with glossy glaze and lemon zest on the wire rack. Served with two cups of tea on the side.
Print Recipe
Lemon Ricotta Cookies
Prep Time
20 mins
Cook Time
14 mins
Chill Time
2 hrs
Total Time
2 hrs 34 mins
 
Servings: 24 cookies
Author: Gemma Stafford
Ingredients
Lemon Ricotta Cookies
  • 1 ¾ cups (8 ¾ oz / 247 g) all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ½ cup (4 oz / 115 g) butter , softened
  • ¾ cup (6 oz / 170 g) granulated sugar
  • 2 tablespoons lemon zest
  • ½ teaspoon salt
  • 1 large egg , at room temperature
  • 1 cup (8 oz / 225 g) whole milk ricotta cheese
  • 1 teaspoon vanilla extract
Lemon Glaze
  • 1 ½ cups (6 oz / 170 g) powdered sugar , sifted
  • 1-2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons lemon zest , for garnish
Instructions
To Make the Lemon Ricotta Cookies

  1. In a medium bowl, whisk together the all-purpose flour and baking powder. Set aside.

  2. In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld mixer and a large bowl), cream the butter, sugar, lemon zest and salt on medium-high speed until pale and fluffy, about 3 minutes.

  3. Add the egg, ricotta and vanilla extract, and mix on medium speed until combined.

  4. Reduce the speed to low and add the flour mixture stirring just until incorporated. The dough will be very soft.

  5. Cover tightly with cling wrap, and refrigerate for at least 2 hours (or up to 3 days).

To Bake the Lemon Ricotta Cookies

  1. Preheat the oven to 325°F (165°C) fan assist and line two large baking sheets with parchment paper.

  2. Scoop 2 tablespoons of dough, roll into balls, and place 2 inches (5 cm) apart on the prepared baking sheets.

  3. Bake for 12–14 minutes, until the bottoms are lightly golden but the tops remain pale.

  4. Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

To Make the Lemon Glaze and Serve

  1. In a small bowl, whisk together the powdered sugar and 1 tablespoon of lemon juice until thick but pourable, adding more lemon juice, a few drops at a time, if needed.

  2. Dip the tops of the cookies into the glaze, sprinkle with lemon zest and return to the rack to let the glaze set, about 5 minutes.

  3. Enjoy with a cup of tea! Store leftovers in an airtight container for up to 2 days.

Recipe Notes
  • To bake in a conventional oven:  If your oven doesn’t have convection, increase the temperature to 350°F (180°C) and bake one tray at a time.
  • Use full-fat whole milk ricotta for the softest texture. Low-fat ricotta/part skim ricotta will produce drier cookies.
  • Chill the dough for the full two hours to prevent spreading and to deepen the flavor.
  • Lightly flour your hands when scooping the dough if it is too sticky to work with easily.
  • Take the cookies out while the tops are still pale: Browning the tops will dry them out.
  • Let the cookies cool completely before glazing. Glaze applied to warm cookies could slide off, and the glaze sets more cleanly when applied to completely cooled cookies.