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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
  • Total Time
    Prep: 20 min. Bake: 10 min./batch + cooling
  • Makes
    3 dozen


  • 1/2 cup butter, softened
  • 2 cups sugar
  • 2 large eggs, lightly beaten, room temperature
  • 1 container (15 ounces) ricotta cheese
  • 3 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • 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 zest


  • Preheat oven to 375°. In a large bowl, beat butter and sugar until well blended. Beat in the eggs, cheese, lemon juice and zest. 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 until lightly browned, 10-12 minutes. Cool for 2 minutes before removing to wire racks to cool completely.
  • In a small bowl, combine the frosting ingredients. Spread over cookies.
Nutrition Facts
1 cookie: 138 calories, 4g fat (2g saturated fat), 23mg cholesterol, 97mg sodium, 24g carbohydrate (17g sugars, 0 fiber), 3g protein.
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Average Rating:
  • bosque
    Feb 13, 2018

    We loved these. They were soft & moist like little cake pops. I left out the salt, since we are both on low sodium. Yummy. Makes alot of cookies too!

  • basich
    Mar 30, 2015

    great recipe

  • kjohnson72616
    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.