Lemon Ricotta Cookies with Lemon Glaze


  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 15 oz container whole milk ricotta cheese
  • 3 tbls fresh lemon juice
  • 1 lemon, zested


  • 1 ½ cups powdered sugar
  • 3 tbls fresh lemon juice
  • 1 lemon, zested

Heat oven to 375 degrees. In a bowl or stand mixer cream butter and sugar until light and fluffy. Add the eggs, 1 at a time beating until incorporated. Add the ricotta cheese, lemon juice and zest. Mix until combined. Add dry ingredients slowly and mix until combined. Line baking sheet with parchment paper and spoon the dough 2 tablespoons per cookie onto the sheet. Bake 15 minutes, until slightly golden at the edges. Remove from the oven and let cookies rest on the baking sheet for 20 minutes. Prepare the glaze by mixing the above ingredients and spoon on top of the cookies. Let glaze harden for about 2 hours before storing.