Ricotta cookies are one of life’s simple pleasures. Spongy, fluffy and oh so addicting. What is better than a regular ol’ ricotta cookie? A lemon ricotta cookie with raspberry glaze! These two bright, fresh flavors compliment each other in a way that will have you not wanting to share with others.
Just a note that these cookies require a 2 hour chill time prior to baking so please make sure to factor that into your prep time. The dough can be made 2 days in advance as well!
See the video for instructions on how to make them and get the full printable recipe below!
Ingredients
For Cookies:
- 2 sticks (1 cup) butter, softened
- About 2 cups (425 grams) sugar
- 1 ¾ cups ricotta cheese (15 ounces)
- Grated zest of 2 small or 1 large lemons
- 3 1/2 teaspoons vanilla extract, divided into 2 1/2 tsp for dough and 1 for icing
- 2 large eggs
- About 4 cups (480 grams) all-purpose flour
- 2 tsp (10 grams) baking soda
- 1/2 tsp fine sea salt
For icing:
- 2 cups (240 grams) confectioners’ sugar
- 1 tablespoon fresh lemon juice
- 10 grams freeze dried raspberries, ground into dust
- 1 tsp vanilla
- ¼ cup to 1/2 cup milk, as needed
Tools needed:
- Mixing bowl(s)
- Large spoon or silicone spatula
- Cookie sheet(s)
- Parchment paper/silicone baking sheet
- Small cookie scoop or regular spoon (flatware)
- Wire cooling rack
Instructions
- Using a mixer, cream 2 sticks butter with sugar until fluffy.
- Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well.
- Beat in the eggs then mix in flour, baking soda and salt.
- Cover dough and chill for at least 2 hours and up two days.
- Heat oven to 350 and line cookie sheet with parchment paper or silicone liners.
- Add dough balls to cookie sheet and space 2 inches apart.
- Bake until just golden on the bottom, about 15 minutes.
- Let cool on wire racks.
- Sift confectioners’ sugar, then whisk in lemon juice,freeze dried raspberry dust, remaining 1 teaspoon vanilla and enough milk to make a thick, spreadable icing.
- Spread icing on cooled cookies, then let set for at least 20 minutes before serving.
© 2024 Mrs Kringles Kitchen
Shared with French Country Cottage, Home Stories A to Z,
16 Comments
Lemon and berries are a perfect combination. These cookies look amazing!
Thanks so much! The flavor combo is perfect for summer!
I adore a fluffy cookie, and these look delicious! Thank you for sharing at Fiesta Friday!
These are definitely fluffy! I’m making a batch soon for a friend’s birthday and I can’t wait to do some “quality control!” 😉
Oh my God! These cookies look so lovely – I’ve got to try them out!
I think you’ll love them!
Sounds like a great combination of flavors! Thanks for sharing with us at The Blogger’s Pit Stop!
Thanks so much, Roseann!
What a treat and thanks for linking up on CYS with us.
Kari
Thanks so much, Kari!
We have a blueberry farm. I might try these with blueberries!
That would be awesome!
I’m very intrigued by these cookies. I do like ricotta, especially in a delicious canoli. Saving this for later and thank you for sharing with us at #OMGHWW
The ricotta makes them nice and fluffy!
Thanks for sharing at the What’s for Dinner Party!!
Thanks for hosting!