Iced Lemon Ricotta Cookies

I really wanted to make something different than chocolate chip or peanut butter cookies so I went on Pinterest and found a recipe for lemon cookies. I thought it sounded great but wasn’t quite sure about the addition of ricotta cheese.

Sure , I love anything with cheese but in lemon cookies? Then I tasted the first cookie and oh my! These cookies are tart and sweet. Really delicious. There are lemons involved so that’s healthy, right?

For those who just aren’t sure about trying out this recipe, I’ll let you in on a little secret. Only a year ago, I wasn’t much of a cook, but now with some practice, I’m really enjoying it. If I can make it, so can you!


– 2½ cup flour
– 1 tsp. baking powder
– 1 tsp. salt
– ½ cup butter, softened
– 2 cups. sugar
– 2 eggs
– 1 (15-ounce) container whole milk ricotta cheese
– 3 tbsp. lemon juice
– 2 lemons, zested

– 1½ cups powdered sugar
– 3 tbsp. lemon juice
– 1 lemon, zested


Preheat your oven to 375 degrees. Line two large cookie sheets with parchment and set aside. Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside.

Cream the butter with the sugar with a mixer until light and fluffy. Add the eggs, ricotta, lemon juice, and zest. Slowly stir in the dry ingredients and mix until combined.

Spoon the dough onto prepared baking sheets and bake for 12-15 minutes. Just until the edges are slightly browned. Cool on a cooling rack.


For the glaze:

Whisk the powdered sugar, lemon juice, and zest in a small bowl. Spoon ½ of a teaspoon onto each cooled cookie. Spread with the back of a spoon or a knife. Allow to set for an hour. Store in a sealed container.