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Lemon Ricotta Cookies

By saltandbaker.com

Lemon Ricotta Cookies

Prep:5minCook:13min

Light and fluffy cookies loaded with fresh lemon juice and lemon zest! These cookies are moist and perfect for spring and summer.

Updated at: Sat, 29 Mar 2025 15:32:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

68

Moderate

Glycemic Load

23

High

Nutrition per serving

Calories187.4 kcal (9%)

Total Fat4.7 g (7%)

Carbs34.4 g (13%)

Sugars24.1 g (27%)

Protein2.7 g (5%)

Sodium107.3 mg (5%)

Fiber0.4 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

32 servings

3 cupsall purpose flour

1 teaspoonsbaking powder

1 teaspoonsalt

½ cupunsalted butter

2 cupsgranulated sugar

large, room temperature

1 x 15 ouncericotta cheese

3 tablespoonslemon juice

2 teaspoonslemon zest

from about 1 large lemon

3 cupspowdered sugar

6 tablespoonslemon juice

2 teaspoonlemon zest

Instructions

View on saltandbaker.com

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Notes

3 liked

0 disliked

Delicious

Easy

Moist

Sweet

Go-to

Corbin Pratt· last year

I also halved the recipe except the lemon and zest, and made 12 big cookies. It would’ve been more but the batter was so good I couldn’t help but eat it. Absolutely delicious, even without the glaze

Annie· last year

Special occasion

Only made a half recipe for the cookies but made a third of the glaze and that was a perfect amount of coverage. Used a 1 tablespoon sized scoop and it made 44 cookies, baked at original temp for 10-12 minutes. Extremely soft and the lemon flavor is subtle but comes through nicely.

Only made a half recipe for the cookies but made a third of the glaze and that was a perfect amount of coverage. Used a 1 tablespoon sized scoop and it made 44 cookies, baked at original temp for 10-12 minutes. Extremely soft and the lemon flavor is subtle but comes through nicely.

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