Lemon Ricotta Cookies

Lemon glazed Ricotta CookiesI awoke on my twenty seventh birthday to a text message, instructing me to check the front door. The message was from my mom who was supposed to be working a twelve hour day and I would not be seeing her. Excited and confused I went to the door to see that she had left me a gift! I opened the card which explained what an amazing daughter I was and how I was her favorite daughter (I’m her only daughter!) Then proceeded to look at my gift which was a huge container of my favorite cookies, Lemon Ricotta Cookies. Assuming this was a peace offering since I would not see her I gladly accepted! This meant she had stayed up the night before, after getting off work late to make these just for me. She had to drive thirty minutes out of her way to get here by six thirty a.m. just to drive another thirty minutes to work. Now that makes a daughter feel loved on her birthday.

These Lemon Ricotta Cookies are classic and perfect. I prefer eating them a few hours after the batch is made or the next day. The longer the glaze sits on the cookie the more moisture that cookie will have. Parchment paper is a must for me with this cookie recipe, you can use that same paper from baking to place under the cooling rack. This allows you to top with lots of glaze with out a big mess on the counters.

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Lemon Glazed Ricotta Cookies

Lemon Glazed Ricotta Cookies


  • Author: Whisking Mama
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins

Ingredients

Scale
  • Ricotta Cookie:
  • 1 cup softened butter
  • 2 cups sugar
  • 1 15 ounce container of ricotta cheese
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 4 cups flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • Lemon Glaze:
  • 1 1/2 cups confectioners sugar
  • 1 tablespoon of milk
  • 2 tablespoons of fresh lemon juice

Instructions

  1. Ricotta Cookie:
  2. Preheat oven to 350F
  3. Line baking sheets with parchment paper
  4. In a large bowl cream together butter and sugar using stand mixer or hand mixer
  5. Add ricotta, vanilla and eggs and mix until combined
  6. Add flour baking powder and salt and mix until dough forms
  7. Drop rounded tablespoons( about 2 tablespoons) onto the lined baking sheets leaving 2 inches in between each cookie
  8. Bake cookies for 15 minutes or until a light golden brown
  9. Remove cookies and transfer to a cooling rack
  10. Lemon Glaze:
  11. In a small bowl stir confectioner sugar, milk and lemon juice until smooth
  12. Once cookies are cooled spread icing onto each cookie and let dry
  • Category: Dessert
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6 Comments

  1. How many will this make

    • Whisking Mama

      You know what Tonya, I never even counted!!! Next batch I will update on that!!! It does make quite a bit! My guess would be 25-30

  2. These cookies were awesome. My husband loved them and went off his diet alittle. Or a lot. I added sprinkles for the kids that loved the cookies with and without. Will be making them again. Not sure if I made them too big but had to leave them in alittle longer. Will be making again. Probably this week. Lol. 5 stars.

    • Whisking Mama

      You may have made them bigger if it took longer but who doesn’t love a bigger cookie!!!!! genius mistake 🙂 They are very addictive, I should of put a warning label on it! lol

  3. I cannot wait to make these! It sounds like something my grandmother would make. I will let you know what we think!
    Blessings always,
    Linda

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