Lemon Ricotta Cookies

  • Makes: 48 cookies
  • Prep Time: 30 min
  • Cook Time:20 min

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For the cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter (softened)
2 cups sugar
2 eggs (at room temperature)
1 12-ounce container Bellwether Farms Whole Milk Basket Ricotta Cheese
3 tablespoons lemon juice
1 lemon (zested)

For the glaze

1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon (zested)


In a medium bowl combine the flour, baking powder, and salt.

In a separate bowl, combine the butter and the sugar with an electric mixer on medium speed until light and fluffy, for about 5 minutes. Add the eggs, 1 at a time, mixing well before adding the next egg.

Add Bellwether Farms Whole Milk Basket Ricotta Cheese, lemon juice, and lemon zest. Beat to combine.

Fold in the dry ingredients.

Tightly cover the dough with plastic wrap and refrigerate overnight.

When you’re ready to bake, preheat the oven to 375 degrees F.

Line baking sheet with parchment paper. Scoop the dough (about 1 1/2 tablespoons) onto the baking sheets. Bake for 12-15 minutes, until cooked through but still pale.

Remove from the oven and let the cookies rest on the baking sheet for 15 minutes.

For the glaze, combine and stir the powdered sugar, lemon juice, and lemon zest until smooth. Spoon about 1/2-teaspoon onto each cooled cookie and use the back of the spoon to gently spread. Usually it will take about 2 hours to let the glaze harden at room temperature.