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Easy Recipe For Lemon Ricotta Cookies With Lemon Glaze: Inside The Kitchen

Here’s a super easy recipe I used this Christmas for Lemon Ricotta Cookies. They were SO GOOD and uncomplicated. Thanks to the Food Network!

Ingredients
Cookies:

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

Glaze:

  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 lemon, zested

Preheat oven 375

In a medium bowl combine the 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 lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (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 sheet for 20 minutes.

Glaze:


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.

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ppd

Wednesday 29th of December 2010

We make really similar cookies, but instead of lemon, we use almond. The lemon sounds soooooooooo good though I can't wait to try!

Carissa

Wednesday 29th of December 2010

Okay talk about YUMMY!!! Wow! I love lemon ANYthing!

Sherry

Tuesday 28th of December 2010

I haven't had any sugar (aside from fruit) in over 3 weeks. I totally could sit down and eat a pan of those. ROFL They look excellent!

[email protected] Baby Steps

Tuesday 28th of December 2010

Oh, Vera! Those look amazingly yummy. I am trying to cut back on sweets, but I may have to consider making these for New Year's Eve as one last hoorah.

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