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–+ servings
Close view of lemon ricotta cookies frosted with lemon slices scattered about.
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5 from 6 votes

Lemon Ricotta Cookies

Makes about six dozen (72) lemon ricotta cookies, light and tender, topped with lemon icing. These will vanish quickly!
Prep Time20 minutes
Cook Time15 minutes
Resting after Icing20 minutes
Total Time55 minutes
Course: Dessert
Cuisine: Italian
Servings: 72 cookies
Calories: 115kcal
Author: Marie

Ingredients

For the cookie dough

  • 3 large eggs
  • 1 cup unsalted butter cubed
  • 2 cups sugar
  • 1 pound ricotta cheese
  • 2 teaspoons vanilla extract
  • 4 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda

For the Icing

  • 1 pound powder sugar plus more if icing is too thin
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter melted
  • 1 teaspoon vanilla extract
  • 2 tbsp fresh lemon juice
  • 2 tablespoons milk Up to 4 tablespoons

For decorating (optional)

  • lemon zest
US Customary - Metric

Instructions

For the Cookie Dough

  • In the bowl of a standing mixer, cream sugar and butter together until combined. Add eggs and continue to mix until well combined
  • Add ricotta and vanilla and mix for another minute
  • Add flour, baking soda, and salt and mix until just combined
  • OPTIONAL: Although you may bake right away, refrigerating the dough in an airtight container for one hour or up to a few days, will reduce spread, make the dough easier to handle, and improve flavor.

To Bake the Cookies

  • Preheat oven to 350 degrees and place rack in center of oven
  • Drop cookie dough or roll into balls (my preference) onto an ungreased cookie sheet (use parchment paper if you have it) and bake for 15 minutes. (if you refrigerated the dough, allow the dough to warm up just enough so it is easy to shape/handle.
  • Do not overbake! cookies will be very light in color 

For the Icing

  • Place powdered sugar in large bowl and whisk to break up any clumps.
  • Add salt, melted butter, vanilla extract, lemon juice, and whisk until smooth.
  • Add the milk, one tablespoon at a time, until the icing is smooth yet still quite thick.
  • Adjust accordingly by adding more powdered sugar if it is too thin.

To Decorate

  • Wait until cookies are completely cooled before icing or the icing will melt off.
  • Before icing dries, feel free to decorate with additional lemon zest if you'd like.

Storage

  • After icing, let stand for 30 minutes to firm up the icing before storing.

Notes

Store these cookies in an airtight container for up to 3 days or so. I've frozen mine and they keep well for at least a month.

Nutrition

Calories: 115kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 65mg | Potassium: 19mg | Sugar: 11g | Vitamin A: 140IU | Calcium: 17mg | Iron: 0.4mg