Lemon Ricotta Cookies

Yield: 40 cookies |

Prep: 1 hr 20 min |

Bake: 15 min |

Total: ~1 hr 50 min

Ingredients

Cookies:

• 313g (2½ cups) all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• ¾ tsp salt

• 113g (½ cup) unsalted butter, softened

• 335g (1⅔ cups) granulated sugar

• 2 large eggs, room temp

• 425g (15 oz) ricotta cheese, room temp

• 1 tsp vanilla extract

• ¼ tsp almond extract (optional)

• 1 Tbsp lemon zest

• 2½ Tbsp (37ml) fresh lemon juice

Glaze:

• 180g (1½ cups) confectioners’ sugar, sifted

• 60ml (¼ cup) fresh lemon juice

• Optional: sliced almonds for topping

  
  

Instructions

1. Make Dough:Whisk dry ingredients. Beat butter + sugar until creamy (2 min). Add eggs, then ricotta, extracts, zest, and juice. Mix in dry ingredients just until combined (don’t overmix). Dough will be sticky. Chill 1 hr.

   
   

2. Bake Cookies:Preheat oven to 177°C (350°F). Line baking sheets with parchment. Drop 1 Tbsp dough balls, spaced 3 inches apart. Bake 13–14 min, until tops spring back when lightly pressed. Cool 5 min, then transfer to a wire rack.

   
   

3. Glaze:Whisk icing sugar + lemon juice until smooth. Adjust thickness if needed. Spoon over cooled cookies. Top with almonds if using. Let glaze set (about 2 hrs).

   
   

Storage & Tips

• Room temp: Store glazed cookies for 2 days.

• Fridge: Up to 1 week.

• Freeze: Freeze dough or unglazed cookies up to 3 months. Thaw overnight in fridge.

• Ricotta tip: Any fat % works. Whole milk gives the creamiest texture.