Lemon Ricotta Cookies with Lemon Glaze

A Kendall Oberto Recipe

Lemon Ricotta Cookies with Lemon Glaze

From our friend Ina Garden at foodnetwork.com, these cookies are tangy, sweet and fluffy. I am a lemon LOVER so I add a bit more juice and zest to the glaze from Ina's original recipe.


  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 15 oz container whole milk ricotta cheese
  • 3 tbsp lemon juice
  • 1 lemon, zested


  • 1 1/2 cups powdered sugar
  • 3-4 tbsp lemon juice
  • 1 to 2 lemon, zested


  • Preheat oven to 375°
  • In a medium bowl combine the flour, baking powder, and salt. Set aside.
    In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 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. Spoon the dough (about 2 tablespoons or a #30 scoop for each cookie) onto the baking sheets. Bake for 17 minutes. Flip cookie sheets front to back and top to bottom. Continue cooking another 7-8 minutes, until slightly golden at the edges. Watch them closely in the last few minutes to ensure the bottoms  don't get too brown. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
  • Glaze:
    Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
    Happy Eating!!


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