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LEMON RICOTTA COOKIES

These Lemon Ricotta Cookies are light and fluffy with almost a cake-like texture. They are perfect for snacks or a great addition to a brunch menu.
Prep Time15 minutes
Cook Time15 minutes
cooling time10 minutes
Total Time40 minutes
Course: Brunch, Dessert
Cuisine: American
Keyword: cookies, lemons
Servings: 48 cookies
Author: Debbie

Ingredients

  • 1 stick butter (1/2 cup) soft
  • 2 cups sugar
  • 1 lemon zest of
  • 15 ounces ricotta cheese
  • 3 tablespoons lemon juice
  • 2 eggs
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Instructions

  • In a stand mixer using the paddle attachment, cream together the butter and sugar.
  • Add the lemon zest and eggs. Mix well.
  • Mix in the ricotta cheese and lemon juice.
  • Add the flour, baking powder, and salt. Continue to mix until well combined, approximately one minute.
  • Drop by tablespoons, two inches apart, onto a large baking sheet that has been lined with parchment paper.
  • Bake in a preheated 350-degree oven for 12-15 minutes until the bottoms are becoming light, golden brown.
  • Remove from the oven and place on wire baking racks to cool.
  • Dust with powdered sugar and enjoy!

Notes

ALTERNATE TOPPING: Mix 1 cup powdered sugar with 4-5 teaspoons fresh lemon juice, mix well, and drizzle over the top of the cookies.