Skillet lasagna is a weeknight favorite in my household, but one skillet’s worth typically involves half a typical 1 pound container of ricotta. What do do with the other half? Lemon ricotta cookies are an easy solution. I based this version off a recipe from the New York Times. The dough keeps for a week in the fridge, so you don’t need to make all the cookies at once.

Lemon Ricotta Cookies

  • Servings: 24
  • Difficulty: Easy
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Light and airy lemon cookies

Credit: New York Times

Ingredients

Dough:

  • 112 g (1 stick) unsalted butter
  • 212 g sugar
  • 225 g ricotta cheese
  • 1/4 lemon zest
  • 10 mL vanilla extract
  • 1 large egg
  • 240 g all purpose flour
  • 5 g baking soda
  • 2 g salt

Icing:

  • 225 g confectioners’ sugar
  • 15 mL lemon juice
  • 5 mL vanilla extract
  • milk

Directions

  1. Let the butter sit out until soft, or zap briefly in the microwave.
  2. Add the butter and sugar to a mixing bowl, and mix with a stand or handheld mixer until fluffy (a couple minutes)
  3. Add in the ricotta, lemon zest, and vanilla and mix until well combined.
  4. Add in the egg and mix until fully incorporated.
  5. Mix the flour, baking soda, and salt in a bowl and add to the wet ingredients.
  6. Wrap tightly with plastic wrap (or transfer to an air-tight container) and refrigerate for 2 hours to 1 week.
  7. Preheat the oven to 350 °F when ready to bake.
  8. Scoop out about 2 tablespoons worth of cookie dough per cookie, round into a ball with your hands, and place on a parchment-lined baking sheet. I can fit about 8 per sheet.
  9. Bake for 15 minutes, then transfer cookies to a cooling rack.
  10. When cookies are cool, mix confectioners’ sugar, lemon juice, and vanilla extract for icing, and add enough milk to make a spreadable glaze. The original recipe calls for 7 g of butter, but I usually skip it or add a bit of cream in place of the milk.
  11. Spread some glaze on each cookie and allow to set for at least 20 minutes. Decorate with some colored sugar or sprinkles if you like.

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