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These Lemon Ricotta Cookies are great for the holidays or all year round! These tasty Italian cookies are topped with a lemon icing and lemon peel. Perfect for the lemon lover in your life!
Ingredients Needed For Lemon Ricotta Cookies
- salted butter
- whole milk ricotta
- lemon extract
- granulated sugar
- large egg
- all-purpose flour
- baking soda
- sea salt
- confectioners sugar
- lemon extract
- water
- fresh grated lemon peel (or sprinkles)
Kitchen Tools Used In This Recipe
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wire rack
How To Make Lemon Ricotta Cookies
Let’s get started! Preheat your oven to 350 degrees and line a sheet pan with parchment. In a large mixing bowl, beat together the butter and ricotta with a hand mixer until creamy. Make sure the butter has softened.
Next add in the granulated sugar, egg and lemon extract beating until combined. Then mix in the sifted all-purpose flour, baking soda and sea salt.
Using a 1 inch cookie scoop, place scoop fulls on the parchment lined sheet pan about 1 inch apart making sure you don’t crowd the cookies in the pan. You will have to bake in batches, about 12 at a time.
Bake for 10 minutes and place cookies on wire rack to cool and repeat with the rest of the cookie dough.
Once cookies are cool, whisk together the icing ingredients except for the lemon peel. Spread icing on the top of each cookie and then top with a pinch of fresh lemon peel. You can also use sprinkles, if you want to make the cookies a little more festive.
Store in the refrigerator or freezer in an airtight container.
Hope you enjoy!
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Lemon Ricotta Cookies
- Total Time: 20 minutes
- Yield: 40 cookies 1x
Ingredients
- 1/2 cup salted butter (1 stick), softened
- 1/2 cup whole milk ricotta
- 2 tsp lemon extract
- fresh grated lemon zest (about one lemon)
- 1 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour, sifted
- 1/2 tsp baking soda
- 1/2 tsp sea salt
Icing
- 2 cups confectioners sugar, sifted
- 1 tsp lemon extract
- 1/2 tsp salted butter, softened
- 3 tbsp water
- fresh grated lemon peel, for garnish (optional)
Instructions
- Preheat oven to 350 and line a sheet pan with parchment.
- In a large mixing bowl, beat together the butter and ricotta with a hand mixer until creamy.
- Next beat in the granulated sugar, egg, lemon extract and fresh grated lemon zest (Reserving some zest for the icing).
- Then mix in the all-purpose flour, baking soda and sea salt.
- Using a 1 inch cookie scoop, place scoop fulls on the parchment lined sheet pan about 1 inch apart (will have to bake in batches, about 12 at a time)
- Bake on the center rack for 10 minutes and place cookies on wire rack to cool.
- Once cookies are cool, whisk together the icing ingredients.
- Spread icing on top of each cookie.
- Store in the refrigerator or freezer in an airtight container.
- Enjoy!
- Prep Time: 10
- Cook Time: 10
- Category: Dessert, Cookies
- Method: Baking