Lemon Ricotta Cookies with Lemon and Cranberry Glaze

Lemon Ricotta Cookies with Lemon and Cranberry Glaze

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  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 stick unsalted butter, softened
  • 1 cups of sugar
  • 2 large eggs
  • 1/2 (8-ounce) container whole milk ricotta cheese
  • 2 Tbs.lemon juice
  • 1 zest from one lemon
  • For glaze:
  • 1 1/2 cups powdered sugar
  • 2 Tbs.lemon juice
  • 2 Tbs. cranberry juice
  • sprinkles for decoration



Preheat the oven to 375F.


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


In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.


Line 2 baking sheets with parchment paper. Drop the dough by level tablespoons, about 2 inches apart, onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges (cookies will be soft). Remove from the oven and let the cookies rest on the wire rack for 20 minutes.


When cookies are cool, prepare the glaze. Combine the powdered sugar, lemon juice, and cranberry juice in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Sprinkle with sprinkles. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

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  • Reply
    Alaiyo Kiasi-Barnes
    December 9, 2011 at 1:48 am

    What a delightful presentation of the Lemon Ricotta Cookies. I would be excited to receive these as a gift! I admire what you're doing with your blog. It's fun to visit and see what you've created.



  • Reply
    December 17, 2011 at 1:20 pm

    Beautiful job on these very impressive looking cookies. The photos are mouth watering to say the least. Your cookies will be going on my pinterest list for sure.

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