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Lemon Ricotta Cookies.

December 13, 2010 by Carolina

It’s time for cookie exchange numero dos, after all, ’tis the season. This time I decided to get adventurous & make a cookie with surprising ingredients: Ricotta Cheese & Lemons. The result was the perfect cookie, more cakey than cookie-ish (technical terms, I know), perfect for tea or coffee.

Ingredients for Cookies

2 1/2 Cups All-Purpose Flour

1 TSP Baking Powder

1 TSP Salt

Stick of Unsalted Butter, softened

2 Cups White Sugar

2 Eggs

1 Container Ricotta Cheese (15 oz)

3 TBS Lemon Juice

1 Lemon, zested

Preheat the oven to 375 degrees F. In a bowl, combine flour, baking powder, & salt; set aside.

In another bowl (large), combine butter & sugar using a mixer. Beat for 2-3 minutes until sugar & butter are completely combined. Mix in one egg at a time, making sure one is incorporated before adding the other. Add the ricotta cheese, lemon juice, & lemon zest. Add the flour mixture slowly into the batter until all ingredients are combined.

Line baking sheets with parchment paper (hello easy clean-up!) & spoon about a tablespoon of dough per cookie. Bake for 15 minutes, or until edges are slightly golden. Let the cookies rest on the sheet for 15 moinutes before removing them. This batter will make about 30-40 cookies, depending on how big you make them. You are now ready to glaze them.

Ingredients for Glaze

1 1/2 Cups Confectioners Sugar (powdered sugar)

3 TBS Lemon Juice

1 Lemon, zested

In a small bowl combine powdered sugar, lemon juice & zest until it turns to glaze consistency (a couple of minutes). Spoon desired amount of glaze on  each cookie & let glaze harden.

This cookie is incredible. Buen provecho!


Carolina is a marketing professional living in Orlando, Florida. Originally from Colombia, Carolina loves experimenting with different spices in the kitchen. When she's not cooking she loves to run, practice yoga and spend time with her dog Rocco. Carolina is passionate about travel and always has her suitcase packed and ready to go!

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