Lemon Ricotta Cookies

5 from 24 votes

Lemon ricotta cookies are wonderful little cookies filled with bright citrus flavor and airy texture. Topped with a creamy glaze and sprinkles, these cookies are perfect around the holidays but good enough to eat all year long!

Prep Time30

Cook Time14

Total Time34

Course: Dessert

Cuisine: Italian

Servings: cookies

Author: James Delmage and Tara

Ingredients

For the cookies

1 cup (226g) unsalted butter softened to room temperature
2 cups (400g) granulated sugar
2 large eggs room temperature
15 ounces (426g) ricotta cheese drained and at room temperature
2 teaspoons vanilla extract
2 tablespoons lemon zest plus more for decoration if desired
4 cups (500g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt

For the glaze and decoration

1/4 cup (57g) butter melted
2 cups (240g) confectioner's sugar
1/4 cup (85 g) heavy cream
1 teaspoon vanilla extract
1 pinch salt
2-3 tablespoons sprinkles optional

Instructions

For the cookies

Preheat your oven to 350f and line two baking sheets with parchment paper.
In a medium-sized bowl combine the flour, baking soda, baking powder, and salt and set aside.
In a large bowl, or the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed (about 2 minutes). Scrape down the sides of the bowl if needed.
Add both eggs, 1 at a time, and continue to beat on medium until incorporated.
Add the ricotta cheese, vanilla extract, and lemon zest and continue to beat until incorporated, scraping down the sides of the bowl if needed.
Begin to add the flour mixture to the ricotta and butter mixture a little at a time while beating on a low speed until the mixture just until everything is incorporated. Don't overmix. The dough will be sticky and thick.
Using a scooper or spoon, begin to drop 1 1/2 tablespoon-sized balls of the dough onto the parchment paper and bake for 12-14 minutes or until lightly golden on the edges.
Remove the cookies from the baking sheet and allow them to cool on a wire rack.

For the glaze and decoration

In a large bowl whisk together the confectioner's sugar, melted butter, heavy cream, salt, and vanilla extract until well combined and smooth. The consistency should not be runny but not too thick where it won't spread. If the mixture is too loose, add more sugar until you achieve the desired consistency. If too thick, add a bit more heavy cream.
Once the cookies have completely cooled, begin to dip the top of the cookie into the glaze and add sprinkles or lemon zest, if desired.
Allow the glaze to firm up on the cookies before packing or storing. Enjoy!

Notes

Some ricotta brands are wetter than others. It's a good idea to drain the ricotta through a cheesecloth or fine mesh sieve for a few hours to remove extra moisture.
The dough will be quite sticky. Using a 1-tablespoon cookie scoop will help the scooping process.
If the glaze is too thin, add more sugar; if the glaze is too thick, add a little more cream.
Be sure to use the sprinkles or zest while the glaze is still wet.
Allow the glaze to fully harden before storing the cookies. Placing them in the refrigerator for 10-15 minutes can help speed up the process.
This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
Lemon ricotta cookies can be stored in a sealed container at room temperature for 3-4 days and up to 1 week in the refrigerator.

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