Lemon Ricotta Cookies
Have you ever tried cookies baked with ricotta cheese? If you haven’t you must try these Lemon Ricotta Cookies! Ricotta cheese adds a creamy texture to cookies and really makes them that much more enjoyable. These are some of my favorite yummy cookie recipes!
Combine the creamy texture of the ricotta cheese and the lemon flavor and you have one delicious cookie! The lemon flavor provides a nice change from the traditional chocolate chip cookies.
These cookies are great all times of the year. The glaze on top of the cookies is clear so you can add sprinkles to match the occasion, making them perfect for 4th of July, Valentine’s Day, Christmas, Easter or any other holiday! I love making simple dessert recipes!
During the winter months my family likes to enjoy these cookies with my Explosive Hot Chocolate recipe. If you haven’t tried that hot chocolate recipe, I suggest giving it a try! You might be surprised at how well the Lemon Ricotta Cookies and Explosive Hot Chocolate go together.
More Amazing Cookie Recipes:
- Crispy Chocolate Chip Cookies
- Pumpkin Oatmeal Chocolate Chip Cookies
- Crunchy Chocolate Chip Cookies
- Low-Calorie Chocolate Chip Cookies
- Cookie Kisses & Cookie Cups
- Peanut Butter Cookies with Cheerios
- Oatmeal Cherry Cookie Recipe
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Lemon Ricotta Cookies
Ingredients
- 2 ½ Cup(s) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter softened
- 2 Cup(s) sugar
- 2 eggs
- 1 15- Ounce(s) container whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon zested
- Glaze:
- 1 ½ Cup(s) powdered sugar
- 3 tablespoons lemon juice
- 1 lemon zested
Instructions
- Preheat the oven to 375 degrees F.
In the large bowl, using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, ricotta cheese, lemon juice, and lemon zest. Beat to combine. Slowly add the flour, baking powder and salt. Beat or stir with a spoon until well blended.
Using a non-stick baking sheet or one lined with parchment paper, drop about 2 tbsp of dough per cookie onto sheet.
Bake for 15 minutes, until slightly golden around the edges.- Remove from the oven and allow to cool for around 20 minutes.
Glaze:
In a small bowl, add the powdered sugar, lemon juice, and lemon zest. Stir until smooth. Spread about 1/2 tsp. of glaze onto each cookie.
Allow glaze to harden for 2 hours before trying to store them.
These look good. Need to make these.