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
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt


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


Oven 375° F

1. Mix the dry ingredients in a medium sized bowl (flour, baking powder, and salt).

2. In the large bowl, mix the butter and sugar with an electric mixer for a few minutes until it is light and fluffy. Mix in the eggs, one at a time. When the eggs are all mixed in well, add the ricotta cheese, lemon juice, and lemon zest. Mix well, then add in the dry ingredients. Mix until smooth.

3. Line the baking sheets with parchment papers. Scoop about 2 tablespoons of the dough for each cookie, and drop onto the parchment paper. Bake until slightly golden around the edges (about 15 minutes). Remove from the oven and let cool for about 20 minutes. Prepare glaze while cookies are cooling.

4. Combine all ingredients for the glaze, and mix until smooth. Gently spread about a half teaspoon of the glaze onto each cookie; then let it harden (about 2 hours).


Photo Credits: Melissa Ditalo Mueller

Tags : LemonLemon CookiesLemon Ricotta CookiesRicotta Cookies
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