Lemon Ricotta Cookies with Lemon Glaze

Prep Time 20 mins
Cook Time 20 mins
Resting Time for Glaze to Harden 2 hrs
Course Dessert
Cuisine American
Servings 44 cookies
Calories 117 kcal




    • 2 1/2 cups All-purpose Flour
    • 1 tsp Baking Powder
    • 1 tsp Salt
    • 1 stick Unsalted Butter softened
    • 2 Cups Sugar
    • 2 Eggs
    • 15 oz Whole Milk Ricotta Cheese
    • 3 Tbsp Lemon Juice
    • 1 Lemon zested


    • 1 1/2 cups Powdered Sugar
    • 3 Tbsp Lemon Juice
    • 1 Lemon zested




      • Preheat the oven to 375°F.
      • In a medium bowl combine the flour, baking powder, and salt. Set aside.
      • Beat butter and sugar until light and fluffy, about 3 minutes.
      • Add the eggs.
      • Add the ricotta cheese, lemon juice, and lemon zest and beat to combine.
      • Add the dry ingredients.
      • Bake for 15 minutes, until slightly golden at the edges.
      • Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.


      • Combine the powdered sugar, lemon juice, and lemon zest.
      • Stir until smooth.
      • Spoon about 1/2-teaspoon onto each cookie and gently spread.
      • Let the glaze harden for about 2 hours.


      Calories: 117kcalCarbohydrates: 20gProtein: 2gFat: 4gSaturated Fat: 2gCholesterol: 18mgSodium: 65mgPotassium: 39mgFiber: 1gSugar: 13gVitamin A: 118IUVitamin C: 3mgCalcium: 28mgIron: 1mg
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