Lemon Ricotta Cookies

Name: Lemon Ricotta Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1/2 cup salted butter (1 stick), softened; 1/4 cup whole milk ricotta; 1 tsp lemon extract; 1 cup granulated sugar; 1 large egg; 2 cups all-purpose flour, sifted; 1/2 tsp baking soda; 1/2 tsp sea salt; 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) (about 1 lemon)

December 3, 2022 by Amy

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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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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

Author: The Sweet Cucina
Total Time: 40 mins
Yield: 30 cookies 1x

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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 sugar, egg and lemon extract.
Then mix in the sifted flour, baking soda and 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 for 10 minutes and place cookies on wire rack to cool.
Once cookies are cool, whisk together the icing ingredients except for the lemon peel.
Icing the top of each cookie and then top with a pinch of fresh lemon peel (you can substitute with sprinkles)
Store in the refrigerator or freezer in an airtight container.
Enjoy!