Recipe: Lemon Ricotta Cookies

Just to make my life more interesting, each of us in my family like our cookies different. Soft and doughy, hard and crispy, fluffy and cakey. These ones are fluffy and cakey, and lemony. 

Lemon Ricotta Cookies

Adapted from Melissa Clark, New York Times

Makes approximately 42 cookies. 

A. Cookies

2.5 cups all-purpose flour (I love White Lily flour)

1 tsp baking powder 

1 tsp salt

1 stick unsalted European butter, softened to room temperature 

2 cups granulated sugar

2 large eggs, at room temperature 

15 oz. whole milk ricotta cheese

Zest and juice of 1 large lemon

1 tsp anise extract (optional)

B. Glaze

1.5 cups confectioner’s (icing) sugar

Zest and juice of 1 large lemon

C. Garnish

Zest of 1 large lemon


Preheat the oven(s) at 375F. 

A. Sift the flour, baking powder and salt together. Set aside these dry ingredients. 

Using an electric mixer, whisk the butter and sugar together for 3 minutes until fluffy. 

Add the eggs, one at a time, and whisk for another 3 minutes total. 

Add the ricotta cheese, lemon zest and juice, and anise extract (if using), and whisk for a further 4 minutes until the ingredients are well-incorporated, smooth and airy. 

Fold in the dry ingredients until well-incorporated. That’s your cookie dough done. 

Line 4 baking trays with parchment paper or silicone mats. Each full-sized baking tray holds approximately 12 cookies. You can make these in batches depending on the size and number of ovens you have. I bake each batch in separate ovens. 

Using a spoon or small ice-cream scoop, spoon roughly 2 tbsps of cookie dough for each cookie onto the baking tray, spacing them about 2″ apart (the cookies will spread while they bake). Bake for 15 minutes.

Transfer the cookies carefully onto a cooling rack and set aside until they have cooled completely (approximately 1 hour) while you bake the other batches (if any). 

B. To make the glaze, stir all the ingredients together until well-incorporated and smooth. 

When the cookies have cooled completely, take each cookie and dip the top side into the lemon glaze, rotating the cookie a little so that the rounded sides are covered. 

C. Garnish with a sprinkle of lemon zest and set aside for the glaze to harden (approximately 2 hours). 


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