Lemon Ricotta Cookies

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5 from 16 votes

These Lemon Ricotta Cookies are light and pillowy soft with a bright lemon flavor and tangy sugar glaze.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: Italian

Total Cost: $3.53 recipe / $0.12 serving

Servings: cookies

Calories: 114.47kcal

Author: Beth Moncel

Ingredients

1/2 cup 1 stick butter, softened $0.40
1 cup granulated sugar $0.18
1 large egg $0.15
1 tsp vanilla $0.30
1 cup ricotta cheese $0.92
2 cups all purpose flour $1.08
1 Tbsp baking powder $0.07
1/2 tsp salt $0.05
1 cup powdered sugar $0.18
1 medium lemon $0.20

Instructions

Preheat your oven to 350 degrees. Whip together the softened butter and granulated sugar until you get a light fluffy paste. A mixer is best for this but if you don’t have one (like me… I know, I should), you can just use a fork and a lot of elbow grease. It won’t be easy unless your butter is really soft.
Once the butter and sugar are mixed together, add the egg, vanilla extract and ricotta. Zest the lemon and add in half of the zest, reserving the rest for garnish. Mix until all of those “wet” ingredients are well combined.
In a separate bowl, combine the flour, salt and baking powder. Make sure they are well combined – chunks of baking powder are not delicious.
Mix together the bowl of wet ingredients with the dry ingredients until you have a thick paste like batter. Using a spoon, drop balls of the batter onto an ungreased baking sheet two inches apart. Bake at 350 for about 15 minutes or until the tops are golden brown.
In a small bowl prepare the glaze by combining 1 cup of powdered sugar and the juice of the lemon that you previously zested (be careful not to let the seeds drop in). Using a spoon, smear a small amount over top of the baked cookies. ENJOY!

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Nutrition

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