Lemon Ricotta Cookies

Every once in a while you want a dessert that isn’t just chocolate (very rarely;) and this is a great answer for that. I have used this for Awana snacks a few times and it always goes over well!

1 1/2 cups flour
1 tsp baking powder
1 tsp salt
1 stick butter, softened
2 cups sugar
2 eggs
1 container ricotta cheese (15 oz)
3 tbl lemon juice
1 lemon’s zest
1 1/2 cups powdered sugar
3 tbl lemon juice
1 lemon’s zest


Cookies: Preheat the oven to 375 degrees. Cream butter and sugar until light and fluffy (could be as long as 3 minutes). Add the eggs 1 at a time, beating until fully incorporated. Then add the ricotta, lemon juice and lemon zest. Beat well. Then add the baking powder and salt, mix. Then stir in the flour. I then use a medium scoop (from Pampered Chef and about a couple of tablespoon’s worth) to place the dough on cookie sheets. These cookies don’t spread very much so you can place a lot on a cookie sheet. Then bake for 15 minutes. They will turn a little golden on the bottom but remain very light on top. Once you take them out of the oven, let them sit on the baking sheet for 20 minutes.

Glaze: Mix all the ingredients until it is all smooth. Place about 1/2 tsp on each cookie. I use a metal 1 tsp measure and only 1/2 comes out at a time (the other 1/2 sticks in the spoon). Use the back of the spoon to spread it out a little. Then let the cookies to sit for 2 hours to get the glaze to harden.

A warning: if you keep them all bagged up they will get gummy. The cookies have so much moisture that they can be transported enclosed but don’t store them long term that way.

This is going to be submitted to be part of Lemon Day!

Leave a Reply

Your email address will not be published. Required fields are marked *