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–+ servings

Divine Lemon Ricotta Cookies

Soft, lemony and not too sweet - deicious, more-ish cookies topped with a zingy lemon frosting. They aren't crumbly and hold together because of the ricotta.
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 36 cookies
Calories: 117kcal
Author: Whosqueen
Cost: 10

Ingredients

COOKIES

  • 2½ cups all purpose flour
  • 1 tspn baking powder
  • 1 tspn salt
  • 1 stick unsalted butter softened
  • 2 cups sugar
  • 500 g whole milk ricotta cheese
  • 3 tbspn lemon juice
  • 1 tbspn lemon zest

GLAZE

  • 1½ cups powdered sugar O
  • 3 tbspn lemon juice
  • 1 tspn lemon zest

Instructions

COOKIES

  • Preheat oven to 375℉
  • line 3 baking sheets with parchment paper
  • In a medium bowl combine dry ingredients: flour, baking powder, salt
  • Using an electric or stand mixer beat butter and sugar until light and fluffy (around 3 min)
  • Add the eggs one at a time, beating until combined
  • Add ricotta cheese, lemon juice and lemon zest and beat to combine
  • Stir in dry ingredients.
  • Spoon the dough onto the sheets - around 2 tbspns per cookie. I use a small scoop.
  • Bake for 15 min or until golden around the edges
  • Remove from oven and let rest on the cookie sheet for 20 minutes

GLAZE

  • Combine powdered sugar and lemon juice and lemon zest
  • Stir until smooth
  • If you have let the cookies cool completely you can dip the cookies into the glaze.

Nutrition

Serving: 1g | Calories: 117kcal | Carbohydrates: 23g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 14mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 79IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.4mg | Net Carbs: 23g