Name: Lemon Ricotta Cookies with Lemon Icing Recipe
Prep time: 10 min
Cook time: 15 min
Total time: PT-492065H1M2S
Cuisine: American
Ingredients: 1 cup butter, room temperature; 2 cups granulated sugar; 2 eggs, room temperature; 3 tablespoons lemon juice, freshly squeezed; Zest from one lemon; 1 container ricotta cheese, 15 oz.; 2 teaspoons vanilla extract; 4 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon baking soda; 2 cups powdered sugar (more if needed); 3 to 5 tablespoons lemon juice (more if needed); Zest from one lemon; 1/8 to 1/4 teaspoon vanilla extract; Optional: sanding sugar or sprinkles for garnish

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If you’ve been searching for a cookie that’s bursting with bright, fresh flavors yet perfectly soft and tender, look no further than this Lemon Ricotta Cookies with Lemon Icing Recipe. These cookies deliver that dreamy, melt-in-your-mouth texture thanks to ricotta cheese and a zesty lemon kick that will instantly brighten your day. Plus, the luscious lemon icing coating each cookie adds a delightful sweet-tart finish that’s simply irresistible. Whether it’s a sunny afternoon treat or a special occasion dessert, this recipe is bound to become a treasured favorite you’ll keep coming back to.

Ingredients You’ll Need

A metal mixing bowl sits on a white marbled surface with a blue and white checkered cloth underneath. Inside the bowl is a creamy mixture with white and yellow tones, showing thick, whipped texture with some clumps. A white mixing paddle is partially submerged in the mixture, leaning against the edge of the bowl. Nearby, there are two bright yellow lemons and a gray lemon squeezer resting on the surface. photo taken with an iphone --ar 4:5 --v 7

The magic of these cookies lies in their simple but thoughtfully selected ingredients. Each one plays a crucial role in creating the perfect balance of flavor, texture, and that inviting sunny color.

1 cup butter, room temperature: Adds richness and keeps the cookies tender yet sturdy.
2 cups granulated sugar: Sweetens the dough and helps create a lovely crumb.
2 eggs, room temperature: Provide structure and moisture to the cookie dough.
3 Tablespoons fresh lemon juice: This fresh citrus punch brightens every bite.
Zest from one lemon: Intensifies that lemon aroma and adds tiny bursts of flavor.
15 oz ricotta cheese: The secret to unbelievably soft, moist cookies with a subtle tang.
2 tsp vanilla extract: Adds warmth and depth to balance the lemon notes.
4 cups all-purpose flour: The backbone that holds everything together perfectly.
1 tbsp baking powder: Helps cookies rise and keeps them light.
1 tsp baking soda: Adds just the right lift for a soft texture.
2 cups powdered sugar: For the silky smooth lemon icing on top.
3 to 5 tablespoons lemon juice (for icing): Adjust to get the icing perfectly tangy and spreadable.
Zest from one lemon (for icing): Adds extra zing and lovely flecks of lemon peel.
1/8 to 1/4 teaspoon vanilla extract (for icing): A hint of vanilla rounds out the icing’s flavor beautifully.

How to Make Lemon Ricotta Cookies with Lemon Icing Recipe

Step 1: Prepare Your Oven and Dry Ingredients

First things first, preheat your oven to 350°F so it’s nice and ready when your dough is mixed. Line two baking sheets with parchment paper to ensure your cookies won’t stick and will bake evenly. In a small bowl, sift together all-purpose flour, baking powder, and baking soda; this step ensures your dry ingredients are well combined and your cookies come out tender and perfectly textured.

Step 2: Cream Butter and Sugar

In a large mixing bowl, or your stand mixer bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This creaming process traps air and gives your cookies that soft and airy crumb they’re known for, so don’t rush it!

Step 3: Add Eggs, Ricotta, and Lemon

Next, add the eggs one at a time, beating well after each addition to keep the mixture smooth and well incorporated. Then, mix in the ricotta cheese, vanilla extract, freshly squeezed lemon juice, and lemon zest. Beat on medium speed for about a minute; the ricotta brings in that beautiful moisture and tender texture you’ll fall in love with.

Step 4: Combine Wet and Dry Ingredients

Gradually add your sifted flour mixture to the wet ingredients in three parts, stirring gently after each addition. Be careful not to overmix here—gentle stirring keeps the cookies tender instead of dense. The dough should be soft and slightly sticky but manageable.

Step 5: Scoop and Bake

Using a small cookie scoop or a tablespoon, drop the dough onto the parchment-lined baking sheets, spacing each cookie about two inches apart to allow for spreading. Pop them into your preheated oven and bake for 13 to 15 minutes. You’ll know they’re done when the bottoms just start to turn a light golden brown. Then, transfer the cookies to wire racks to cool.

Step 6: Make the Lemon Icing

While your cookies are cooling, mix the powdered sugar, lemon juice, and lemon zest together in a small bowl. Stir in a little vanilla extract, anywhere from 1/8 to 1/4 teaspoon, to deepen the flavor. Add more lemon juice or powdered sugar as needed until you reach a smooth, pourable consistency that’s perfect for dunking.

Step 7: Dip and Decorate

Turn your cookies upside down one at a time and dip the bottoms into the lemon icing. Hold them over the bowl for a few seconds to let excess icing drip off, then twist and set them upright on a wire rack. To add a bit of sparkle and extra texture, sprinkle immediately with sanding sugar or festive sprinkles before the icing dries. This icing dries fairly quickly, in about 45 minutes to an hour, forming a delicate glossy finish.

How to Serve Lemon Ricotta Cookies with Lemon Icing Recipe

The image shows one layer of light beige cookie dough balls placed evenly on a sheet of white parchment paper that covers a dark, worn metal baking tray. There are four rows of dough balls, each with four small, round, slightly rough-textured dough mounds. To the right of the tray, two bright yellow lemons rest on a white marbled surface next to a folded blue and white checkered cloth. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of finely grated lemon zest on top of the icing or a sprinkle of coarse sanding sugar adds a lovely sparkle and an extra citrus burst. Fresh mint leaves on the serving plate can also add a refreshing aroma and a pop of color that makes these cookies even more inviting.

Side Dishes

For a delightful pairing, serve these cookies alongside a cup of hot tea such as Earl Grey or chamomile to complement the lemon flavor. They also shine when served with fresh berries or a dollop of whipped cream for an indulgent afternoon treat.

Creative Ways to Present

Try stacking the cookies with layers of lemon curd or mascarpone between them for an elegant dessert tower. Alternatively, arrange them on a pretty platter garnished with lemon slices and edible flowers for a show-stopping presentation at your next gathering.

Make Ahead and Storage

Storing Leftovers

Keep leftover cookies in an airtight container at room temperature for up to three days to maintain their soft, delicate texture. If possible, store them in a single layer or between sheets of parchment to avoid sticking together.

Freezing

You can freeze the un-iced cookies by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. They keep beautifully for up to 3 months. When you’re ready, thaw them completely before adding the lemon icing for best results.

Reheating

If you want your cookies warm and fresh-tasting, gently warm them in a low oven (around 300°F) for 5 to 8 minutes, but avoid overheating to preserve their tender crumb. If iced, allow the icing to cool fully before warming just the cookie underneath for a delightful experience.

FAQs

Can I use low-fat ricotta instead of whole milk ricotta?

While low-fat ricotta can work in a pinch, whole milk ricotta is best for this Lemon Ricotta Cookies with Lemon Icing Recipe because it contributes more moisture and richness, resulting in a softer, more tender cookie.

What can I substitute if I don’t have fresh lemons?

If fresh lemons aren’t available, bottled lemon juice can be used, but it won’t deliver quite the same bright, fresh flavor. Using a little extra lemon zest (even frozen) can help boost the lemony notes.

Can I make these cookies gluten-free?

Yes! Replacing the all-purpose flour with a 1-to-1 gluten-free baking flour blend typically works well. Just be sure the baking powder and baking soda are gluten-free as well for safe baking.

How thick should the lemon icing be?

The icing should be pourable but not too runny—thick enough to coat the back of a spoon without dripping off immediately. Adjust by adding more powdered sugar to thicken or more lemon juice to thin until you get that perfect coating consistency.

Can I store the iced cookies in the refrigerator?

Yes, but let the icing dry completely before storing. Keep them in a single layer in an airtight container to prevent sticking. Bringing them to room temperature before serving will ensure the best texture and flavor.

Final Thoughts

This Lemon Ricotta Cookies with Lemon Icing Recipe is truly a gem in the world of citrus treats. It’s bright, tender, and perfectly sweet with a refreshing zing that keeps every bite exciting. Whether you bake it for a crowd or just a quiet moment of indulgence, these cookies are guaranteed to bring a smile. Give this recipe a try—you might just discover your new favorite way to enjoy lemon!