Those who know me IRL (ya, I blog so…), know that these super soft and delicious Lemon Ricotta Cookies are my go-to for any sort of event.

You see, I work in an office. And if there’s one thing people in an office go apeshit over, it’s baked goods.

Now don’t get me wrong…I LOVE IT. Because I love to bake (duh) so I’ll happily be the office favorite. No problem.

But, the thing people don’t consider is the very special science behind the….

Office Baked Good (OBG)

You see, there’s a very special criteria in which you measure OBGs. These include:

• Portability – you gotta get them to/from the office somehow
• Size – the best OBGs are bite-sized…people start to feel bad about themselves after 2 bites
• Flavor – everyone loves chocolate…but sometimes it’s overplayed. Think outside the box…but not toooo far
• Possible Death Factor – don’t forget about allergies! Plus a lot of people just hate nuts…leave em out.

You can find all my fave OBG’s at Vic’s Tricks To…Desserts!

My point is, all things considered, these Lemon Ricotta Cookies check all the boxes. So let’s get on with it….

First, you’ll want to combine your sugar and butter until they are nice and fluffy. This takes a solid 4 minutes at least – trust me, just when you think it’s combined, keep going. Then add in your eggs until combined.

From there, you’ll add the ricotta cheese, lemon juice, and lemon zest right in. Then add in all the dry ingredients.

VIC TRICK: Microwave the lemons for 15 seconds and it will make it much easier to juice them. And of course, zest the lemon before you juice – since you have to cut it in half and all….made that mistake before….

Take your cookie scoop (the BEST tool because it keeps the cookies uniform) or just use a spoon and put the batter out on a parchment lined baking sheet.

Bake in the oven for about 14-16 minutes, or until the edges are solid and bottoms are golden brown.

For the glaze, combine powdered sugar, lemon juice, and lemon zest until it forms a smooth glaze. Slather those all over the cookies once they’ve cooled. Let the icing set and VOILA! You have these delicious lemony clouds from heaven.

These are best kept in the fridge because of the ricotta cheese. Plus, they taste better when they’re nice and chilled, in my humble opinion.

And that’s it! Super simple and delicious soft and pillowy lemon ricotta cookies!

Vic’s Heavenly Lemon Ricotta Cookies

January 10, 2020

by Vic

Category Baking Dessert Recipes

Persons

36

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Ingredients

• Cookies:
• 1 stick butter, softened
• 2 cups sugar
• 2 eggs
• 1 (15-ounce) container whole milk ricotta cheese
• 3 tablespoons lemon juice (about 1/1.5 lemons)
• 1 lemon, zested
• 2 1/2 cups flour
• 1 teaspoon baking powder
• –
• Glaze:
• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice (about 1/1.5 lemons)
• 1 lemon, zested

Instructions

1. Preheat oven to 375 degrees
2. Combine butter and sugar until light and fluffy, about 4 minutes
3. Add eggs, one at a time, until incorporated
4. Add ricotta cheese, lemon juice, and lemon zest and beat to combine
5. Stir in the flour and baking powder
6. Line baking sheets with parchment paper and scoop cookies onto sheet using scoop or spoon
7. Bake for 14-16 minutes or until edges are firm and bottoms are browned
8. Let cookies cool completely and prepare glaze
9. Combine powdered sugar, lemon juice, and lemon zest and stir until smooth
10. Glaze each cookie then let sit until glaze firms
11. Keep refrigerated and enjoy!

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Happy Eating!