Frosted Lemon-Ricotta Cookies Recipe

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Frosted Lemon-Ricotta Cookies Recipe

Read Reviews
3 2 2
Publisher Photo
I work for a Special Education school and our students run their own catering business. Every time they make this for a catering event, they get raves. The students chose the Lemon Ricotta Cookies to submit as their favorite cookie recipe. They say they are the "yummiest and chewiest cookies ever!"—Renee Phillips, Owosso, Michigan
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling

Ingredients

  • 1/2 cup butter, softened
  • 2 cups sugar
  • 2 eggs, lightly beaten
  • 1 container (15 ounces) ricotta cheese
  • 3 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • FROSTING:
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon peel

Directions

In a large bowl, beat butter and sugar until well blended. Beat in the eggs, cheese, lemon juice and peel. Combine the flour, baking powder and salt; gradually add to butter mixture and mix well.
Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
In a small bowl, combine the frosting ingredients. Spread over cookies. Yield: 3 dozen.
Originally published as Frosted Lemon-Ricotta Cookies in The Taste of Home Cookbook 2011, p85

Nutritional Facts

1 cookie: 138 calories, 4g fat (2g saturated fat), 23mg cholesterol, 97mg sodium, 24g carbohydrate (17g sugars, 0 fiber), 3g protein.

  • 1/2 cup butter, softened
  • 2 cups sugar
  • 2 eggs, lightly beaten
  • 1 container (15 ounces) ricotta cheese
  • 3 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • FROSTING:
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  1. In a large bowl, beat butter and sugar until well blended. Beat in the eggs, cheese, lemon juice and peel. Combine the flour, baking powder and salt; gradually add to butter mixture and mix well.
  2. Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
  3. In a small bowl, combine the frosting ingredients. Spread over cookies. Yield: 3 dozen.
Originally published as Frosted Lemon-Ricotta Cookies in The Taste of Home Cookbook 2011, p85

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Reviews forFrosted Lemon-Ricotta Cookies

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basich User ID: 2623397 223857
Reviewed Mar. 30, 2015

"great recipe"

MY REVIEW
kjohnson72616 User ID: 7537524 184805
Reviewed Mar. 16, 2014

"I made it just like directions and the first pan was too thin. So I then added more flour to stiffen up the dough. I like cookies that are either crispy or chewy and these were neither. I will not be making these again."

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