lovely lemon ricotta cookies

lemon ricotta cookiesNothing brightens a day like a homemade cookie and although I’m smitten with sugar cookies at the moment today I made a few dozen of these beauties:  the lemon ricotta cookie.

Nearly as simple to bake as a sugar cookie, there’s a fluff factor that the ricotta brings along with a zippy zesty twang thanks to a bit of lemon juice.  Glaze with lemon confection or, as I did {shown in photos} dollop with white chocolate ganache that’s been in the fridge for a few weeks and has set to a wonderfully thick consistency… *sigh*


  • 2-1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 3 tablespoons fresh lemon juice
  • 15-ounce container whole milk ricotta
  • glaze: 1-1/2 cups confectioner’s sugar, 3 tablespoons fresh lemon juice, 1 tablespoon rum {optional}


  • Sift together flour, baking powder & salt; set aside
  • Cream butter & sugar together for 3-4 minutes
  • Add eggs, one at a time at low speed
  • Add ricotta & lemon juice
  • Add dry ingredients, one-third at a time
  • Chill dough at least 1/2 hour — meanwhile, preheat oven to 350F
  • Place heaping tablespoonfuls of dough onto baking sheet lined with parchment paper, leaving an inch between each cookie
  • Bake 8 to 11 minutes or until cookies are lightly browned around edges
  • Allow to cool on rack
  • Combine glaze ingredients in a bowl until smooth
  • Pour glaze over cooled cookies on rack; let set at least an hour


This recipe will make about 3 dozen cookies.  Zingy, light and heartwarming ~ who could ask for more?

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