Lemon ricotta cookies with lemon glaze
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Lemon ricotta cookies with lemon glaze

A soft and fluffy lemon cookie with ricotta and a luscious lemon glaze
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 44
Author: Eva Bakes



  • 2 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick (8 Tablespoons) unsalted butter softened
  • 2 cups granulated sugar
  • 2 eggs
  • 1 15-ounce container whole milk ricotta cheese
  • 3 Tablespoons lemon juice
  • 1 lemon zested (I omitted)


  • 1 and 1/2 cups powdered sugar
  • 3 Tablespoons lemon juice
  • 1 lemon zested (I omitted)


  • Preheat the oven to 375 degrees F.
  • In a medium bowl, combine the flour, baking powder and salt. Set aside.
  • In a large bowl, combine the butter and sugar and beat (use an electric mixer if you have one) until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice and lemon zest. Beat to combine. Stir in the dry ingredients.
  • Line 2 baking sheets with parchment paper (I used my imitation Silpat). Spoon the dough (about 2 tablespoons for each cookie - I used a medium cookie scoop) onto the baking sheets.
  • Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
  • For the glaze, combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Spoon about 1/2 teaspoon onto each cookie and use the back of a spoon to gently spread. Let the glaze harden for about 2 hours.


Source: Giada De Laurentiis, via the Food Network