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+ servings
seven Italian lemon ricotta cookies with a glaze and sprinkles on a gray plate.
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5 from 1 vote

Italian Lemon Ricotta Cookies

Sweet and tangy lemon ricotta cookies baked to perfection. Topped off with a delicious homemade glaze.
Prep Time15 mins
Cook Time13 mins
Course: Dessert
Cuisine: American, Italian
Servings: 40
Calories: 126kcal

Equipment

  • baking sheet
  • Cookie Scoop

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1/2 cup unsalted butter softened
  • 1 2/3 cups sugar
  • 1 1/2 cups whole milk ricotta cheese
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

Glaze

  • 2 cups powdered sugar
  • 4 tbsp whole milk
  • 2 tbsp lemon juice
  • 1/4 tsp lemon zest
  • 1 tsp vanilla extract

Instructions

  • In a large bowl, mix the softened unsalted butter and sugar until well combined.
  • Add the eggs one at a time, vanilla extract, lemon zest, lemon juice, and ricotta cheese.
  • Add the flour, baking soda, baking powder, and salt. Place the cookie dough in an airtight container and chill for one hour or overnight.
  • Preheat oven to 350 degrees F. Using a mini scoop, scoop about 1 tbsp of the cookie dough onto a baking sheet 2 inches apart. Bake for 13 minutes.
  • Let the cookies cool completely before frosting.
  • To make the glaze, mix the powdered sugar, whole milk, vanilla extract, lemon zest, and lemon juice until smooth.
  • Frost the cookies and decorate with sprinkles if desired.

Nutrition

Calories: 126kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 86mg | Potassium: 48mg | Fiber: 1g | Sugar: 14g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg