Lemon Ricotta Cookie Recipe with Lemon Glaze
Make fluffy Italian lemon ricotta cookies with a lemon glaze!
Servings 40 Cookies
Calories 105kcal
Ingredients
Cookie Ingredients
- 2 3/4 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 stick butter 8 tbsp, softened
- 1 3/4 cup granulated sugar
- 2 eggs
- 15 oz 1 standard container ricotta, whole milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 3 tbsp fresh lemon juice
- Zest of 1 lemon
Glaze Ingredients
- 1 1/2 cups powdered sugar
- 3 tbsp lemon juice
- zest from 1 lemon
Instructions
- Mix the flour, baking powder, baking soda and salt together and set aside.
- Beat the butter and sugar together until light and fluffy. Beat in the eggs. Beat in the ricotta. Add in the extracts.
- Mix in half the dry ingredients until it comes together. Add in the lemon juice and zest. Add the remaining dry ingredients and beat until it comes together.
- Chill dough for at least 1 hour. Then, preheat the oven to 350F
- Scoop dough out using a 1 1/2 tbsp scoop directly onto a lined baking sheet, about 2 inches apart. Bake at 350F for 14-15 minutes, until bottoms are slightly golden. Top of cookie will still be quite pale.
- Allow to cool completely. Whisk together the glaze ingredients. Dip the tops of the cookie in the glaze and let excess drip off. Enjoy!
Notes
- You must chill the dough- it'll be pretty wet and sticky, almost like thick cake batter prior to chilling
- Cookies will spread on baking sheet so leave space between each
- Cool completely before dipping into glaze
Nutrition
Serving: 1g | Calories: 105kcal | Carbohydrates: 20g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.004g | Cholesterol: 14mg | Sodium: 109mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 0.5mg