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Lemon Ricotta Cookes with Lemon Glaze


2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter,softene2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
1 1/2ups powdered sugar
3 tablespoons lemon juice
1 lemon, zested


Preheat oven to 375 degrees F.
In a medium bowl combine flour,baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice and zest. Beat to combine. Stir in dry ingredients. Line 2 baking sheets with parchment paper. Spoon through (about 2 tablespoons for each cookie) 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 sheets for 20 minutes.
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 the spoon to gently spread.Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

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Nutritional Information
Per Serving

no nutrition information available

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