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Lemon Ricotta Cookies with Lemon Glaze

Makes 44 cookies.



1-1/2 Cups All-Purpose Flour

1 Teaspoon Baking Powder

1 Teaspoon Salt

1 Stick (8 Tablespoons) Butter, softened

2 Cups Granulated Sugar

2 Eggs

1 15-oz. Container Whole Milk Ricotta Cheese

3 Tablespoons Lemon Juice

Lemon Zest from 1 Lemon

Lemon Glaze:
1-1/2 Cups Powdered Sugar
3 Tablespoons Lemon Juice
Lemon Zest from 1 Lemon



  • Preheat oven to 375 degrees

  • In a medium bowl, combine the flour, baking powder, and salt. Set aside.

  • In a large bowl, combine the butter and 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 ricotta cheese, lemon juice, and lemon zest. Beat to combine.

  • Stir in the dry ingredients.

  • 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 cookies from the oven and let them rest on the baking sheet for 20 minutes.

  • (Transfer cookies to an open wire rack if you have one.)


  • Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.

  • Spoon about ½ teaspoon of glaze onto each cookie and use back of spoon to gently spread to edges of cookie.

  • Let the glaze harden for about 2 hours.

  • Remove cookies from parchment with spatula and store.

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Lemon Ricotta Cookies with Lemon Glaze
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