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Frosted Lemon-Ricotta Cookies

 Frosted Lemon-Ricotta Cookies
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
36 ServingsPrep: 20 min. Bake: 10 min./batch + cooling


  • 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
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon peel


  • 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.

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Frosted Lemon-Ricotta Cookies (continued)

Nutritional Facts: 1 cookie equals 138 calories, 4 g fat (2 g saturated fat), 23 mg cholesterol, 97 mg sodium, 24 g carbohydrate, trace fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.