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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

Ingredients

  • 1/2 cup butter, softened
  • 2 cups sugar
  • 2 large eggs, room temperature, lightly beaten
  • 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
  • FROSTING:
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon zest

Directions

  • Preheat oven to 375°. In a large bowl, beat butter and sugar until well blended, about 5 minutes. 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: 139 calories, 4g fat (2g saturated fat), 22mg cholesterol, 101mg sodium, 24g carbohydrate (17g sugars, 0 fiber), 3g protein.
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