Meyer Lemon Ricotta Cookies

Meyer Lemon Ricotta Cookies


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I had some leftover ricotta cheese from a lasagna recipe so I made these cookies - best lemon cookies I've ever tasted! They are incredibly moist and delicious and make a great end to any meal.

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  • Cookies:
  • 1 C. flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 stick butter
  • 1 egg
  • 6 oz. ricotta cheese
  • 2/3 C. sugar
  • 2-3 Tbs. meyer lemon juice
  • 1 tsp. meyer lemon zest
  • Glaze:
  • 1/2 C. powdered or confectioners' sugar
  • 2 Tbs. meyer lemon juice
  • 1 tsp. meyer lemon zest

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Preheat oven to 375 degrees. In a small bowl, mix dry ingredients (flour, salt and baking powder) and set aside. In a medium to large bowl, beat butter and sugar until the mixture becomes fluffy. Add egg and ricotta cheese and beat until combined. Add lemon juice, stir. Add dry ingredients and stir. Drop by spoonfuls onto cookie sheet lined with parchment paper. Make them whatever size you like.

Bake for 15 minutes in a 375-degree oven. After removing the cookies, let them rest for 20 minutes.

To prepare the glaze, mix powdered sugar, lemon juice and lemon zest. When cookies are cool, spoon glaze onto each.

Adapted from Giada De Laurentiis' recipe on The Food Network.

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