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Citrus Ricotta Cookies with Citrus Glaze

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Citrus Ricotta Cookies with Citrus Glaze

These cookies have a cake-like texture, very moist. The lemon juice and zest add the refreshing citrus taste, and the glaze gives another layer of zing.

 

Yield

44 servings

Prep

18 min

Cook

16 min

Ready

3 hrs
Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
For the cookies
2 ½ cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon salt
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1 stick butter, unsalted
softened
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2 cups sugar
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2 large eggs
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15 ounces ricotta cheese
1 container
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3 tablespoons lemon juice
freshly squeezed
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1 lemon
zest, freshly grated
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For the glaze
1 ½ cups powdered sugar
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3 tablespoons lemon juice
freshly squeezed
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1 lemon
zest, freshly grated
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Ingredients

Amount Measure Ingredient Features
For the cookies:
591 ml all-purpose flour
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5 ml baking powder
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5 ml salt
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113 g butter, unsalted
softened
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473 ml sugar
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2 large eggs
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433.5 ml/g ricotta cheese
1 container
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45 ml lemon juice
freshly squeezed
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1 each lemon
zest, freshly grated
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For the glaze:
355 ml powdered sugar
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45 ml lemon juice
freshly squeezed
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1 each lemon
zest, freshly grated
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Directions

Preheat the oven to 375℉ (190℃).

To makke the cookies:

In a medium bowl, whisk the flour, baking powder, and salt. Set aside.

In the large bowl, cream the butter and the sugar with an electric mixer until light and fluffy, 4 to 5 minutes.

Add the eggs, 1 at a time, beating until incorporated.

Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.

Stir in the dry ingredients.

Line 2 baking sheets with parchment paper or baking mats or coated with cooking spray.

Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.

Bake for 15 minutes, until slightly golden at the edges.

Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

For the glaze:

Mix together the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.

Spoon about ½ teaspoon onto each cookie and use the back of the spoon to gently spread evenly.

Let the glaze set, which takes about 2 hours.

Store in an air-tight container or freeze them until ready to use.



* not incl. in nutrient facts Arrow up button

Comments


Molli

I love lemon cookies and I felt that this was
worth a try. Normally any cookie recipe has turned out less than successful, but this one
has made a big hit in my household. My daughter has eaten half in one day and she is not a cookie eater.

anonymous

This is my daughters favorite
cookie. I made them for work and they were a big hit.

recipesrice

Great lemon cookies. This recipe is a very beautiful post. Thanks for sharing.

 

 

Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 10825% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 62mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 2% Vitamin C 3%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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