Lemon Ricotta Cookies
By Charlie
Published Nov. 9, 2025
These Italian-inspired cookies have a lemony flavor which fits any summer gathering.
Lemon Ricotta Cookies
Servings: 60
Ingredients
- 1 cups granulated sugar
- 8 tbsp unsalted butter (1 stick)
- 8 oz ricotta
- 1/2 tsp lemon zest
- 1 tsp vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Icing
- 2 cups confectioner's sugar
- 1 tbsp lemon juice
- 1/4 cup whole milk
- sprinkles
- 1 tsp vanilla extract
Instructions
- In the bowl of an electric mixer, beat the sugar and butter until light and airy.
- Add vanilla extract, lemon zest, and ricotta, and mix until incorporated. Mix in the egg.
- Add the flour, salt, and baking soda, and mix until incorporated.
- Once complete, move the dough to the refrigerator and let chill for 2 hours or overnight.
- Preheat the oven to 350F and prepare baking sheets.
- Using hands or a cookie scoop, shape dough into 1 ½-inch diameter balls and place on baking sheets with at least two inches of distance between balls. Bake for 15-20 minutes or until cookies become golden brown.
- Once the cookies have cooled, whisk together the icing ingredients in a medium-sized bowl. Lightly spread icing over each cookie and top with sprinkles.