Lemon Ricotta Cookies

My lemon ricotta cookies are soft and chewy and topped with the most delicate lemon glaze. They bake in minutes and use pantry staples. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine Italian

Prep Time 1

Cook Time 14

Total Time 15

Servings servings

Calories 168kcal

Author Arman Liew

Ingredients

1 cup + 2 tablespoons all purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter
3 tablespoons ricotta cheese
6 tablespoons sugar
1 tablespoon lemon juice
1/2 lemon zest
1/2 teaspoon vanilla extract or almond extract

For the glaze

1/2 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon sprinkles optional

Instructions

In a small bowl, add the flour, cornstarch, baking soda, and salt and mix well. In a separate bowl, add the butter, ricotta cheese, and sugar, and cream together. Add in the lemon juice, lemon zest, and vanilla extract.
Gently fold through the dry ingredients into the wet ingredients until combined. Cover the mixing bowl and place it in the freezer for 20 minutes.
Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper.
Remove the cookie dough from the freezer and shape out 12 small balls. Place them on the lined sheet.
Bake the cookies for 12-14 minutes, or until the edges just become firm. Remove the cookies from the oven and let them cool on the sheet completely.
Make the glaze by whisking together the powdered sugar with lemon juice. Drop spoonfuls of the glaze on the cookies then add sprinkles.

Video

Notes

TO STORE: Leftover cookies will keep well at room temperature, covered, for up to one week. If you'd like them to keep longer, store them in the refrigerator for up to two weeks.

TO FREEZE: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.

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