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    Home » Recipes » Desserts

    Lemon Ricotta Cookies

    This post may contain affiliate links

    These soft Italian lemon ricotta cookies are topped with sweet white chocolate frosting, pistachios and lemon zest for extra vibrant citrus flavor. 

    Lemon Ricotta Cookies

    Jump to Recipe Print Recipe

    Italian Cookies

    Not only are these Lemon Ricotta Cookies delicious, but they are also very easy to make. If you never had ricotta cookies, you have to try this recipe. Italian ricotta cookies are similar to small cakes. They are soft, chewy and not too sweet. The white chocolate frosting adds the perfect amount of sweetness, and the extra lemon zest adds lemony citrus flavor to every bite. The chopped, unsalted pistachios are complimentary to the cookie and give them added flavor and crunch. These cookies are great to enjoy year-round. They are a perfect treat during the warmer season. At the same time, they are great addition to your holiday cookie platter or Christmas cookie exchange.

    Ingredients for the Lemon Ricotta Cookie Recipe

    For the Cookies

    Flour – all-purpose

    Unsalted Butter – room temperature

    Sugar – granulated white

    Ricotta Cheese – Full fat works best

    Egg – room temperature

    Lemon Zest – freshly zested

    Lemon Extract – pure, do not use imitation

    Baking Powder

    Vanilla Extract – pure, do not use imitation

    Salt – regular table salt is fine

    For the White Chocolate Frosting

    Powdered Sugar

    White Chocolate Chips – we used Ghirardelli white chocolate chips, but you can use your favorite brand

    Unsalted Butter – melted

    Heavy Cream

    Lemon Extract – pure, do not use imitation

    Add Toppings

    Pistachios - unsalted, chopped

    Lemon Zest

    How to Make White Chocolate Frosting

    White chocolate frosting can be easily made with just a few simple ingredients. It is a delicious, sweet topping for sugar cookies, cakes or these soft ricotta lemon cookies. Follow these simple directions for make the perfect white chocolate frosting.

    1. Melt butter in a large bowl in the microwave.
    2. Place white chocolate chips in the melted butter and stir and mix until chips melt and are combined with the butter.
    3. Add powdered sugar, heavy cream and lemon extract to the butter mixture and mix well. You should have a thick, but spreadable consistency. If too dry add a little heavy cream at a time, if too loose add more powdered sugar.

    How to make Italian Lemon Ricotta Cookies

    The easiest way to make these Italian lemon ricotta cookies is by following these simple directions. I find that if I gather and prepare the ingredients for a recipe first, it is easier and faster to put it together.

    1. Mix flour, baking powder and salt well in a large mixing bowl, set aside.
    2. In a separate bowl whisk egg, lemon zest, lemon extract and vanilla extract, set aside.
    3. Place butter, ricotta and sugar into the bowl of an electric mixer. With the whisk attachment, whip together until smooth.
    4. Add mixture to the bowl and continue mixing.
    5. Turn mixer to low, and slowly add the flour mixture, a little at a time to the bowl. Continue mixing until blended. Scrape sides as needed.
    6. Place the cookie dough in a bowl and cover. Place in the refrigerator for at least an hour to chill.
    7. When ready to bake, heat oven to 350 degrees.
    8. Place about a rounded tablespoon cookie dough on a cookie sheet lined with parchment paper. Make sure cookies are at least 2 inches apart.
    9. Bake for 15-17 minutes. Let cool completely.
    10. Frost cookies and top with chopped pistachios and lemon zest. 

    Frequently Asked Questions about Ricotta Cookies

    Can you make ricotta cookie batter ahead of time?

    Yes, you can make the lemon ricotta cookie dough 2-3 days in advance. Just refrigerate the ricotta cookie dough in an airtight container until you are ready to bake them.

    How long do ricotta cookies last?

    Once you baked a batch of cookies, you can store baked ricotta cookies in an airtight container for 2-3 days or refrigerate them for up to 1 week. If you have frosted the cookies, I recommend that they are stored in the refrigerator. It is best to frost them before serving. The frosting should be refrigerated as well and brought to room temperature when ready to use.

    Can frosted ricotta cookies be frozen?

    You can freeze these cookies, the white chocolate frosting in this recipe is thick and will defrost well, however glazed ricotta cookies will change their appearance once thawed.  Glaze frosting tends to change consistency when it thaws. The flavors won't change, they will still be delicious!

    More Cookies to try...

    Cherry Chocolate Chip Cookies

    Cranberry Orange Oatmeal Cookies

    Lemon Ricotta Cookies

    Italian Lemon Ricotta Cookies

    These soft Italian lemon ricotta cookies are topped with sweet white chocolate frosting, pistachios and lemon zest for extra vibrant citrus flavor.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    refrigerate 1 hr
    Course Dessert
    Cuisine Italian
    Servings 2.5 dozen cookies
    Calories 150 kcal
    Equipment
    • high speed mixer
    Ingredients
      

    Lemon Ricotta Cookies

    • 2 cups all-purpose flour
    • ½ cup unsalted butter 1 stick room temperature
    • 1 cup sugar
    • ½ cup ricotta cheese
    • 1 egg room temperature
    • 2 teaspoons lemon zest – one lemon
    • 1 ¼ teaspoons baking powder
    • 1 teaspoon lemon extract
    • 1 teaspoon vanilla extract
    • ¼ teaspoon salt

    White Chocolate Frosting

    • 1 cup powdered sugar
    • ¼ cup white chocolate chips
    • 1 tablespoon unsalted butter
    • 3-4 tablespoons heavy cream
    • 1 teaspoon lemon extract

    Toppings

    • ⅓ cup chopped unsalted pistachios
    • zest of one lemon
    Instructions
     

    White Chocolate Frosting

    • Melt butter in a large bowl in the microwave.
    • Place white chocolate chips in the melted butter and stir and mix until chips melt and are combined with the butter.
    • Add powdered sugar, heavy cream and lemon extract to the butter mixture and mix well. You should have a thick, but spreadable consistency. If too dry add a little heavy cream at a time, if too loose add more powdered sugar.

    Lemon Ricotta Cookies

    • Mix flour, baking powder and salt well in a large mixing bowl, set aside.
    • In a separate bowl whisk egg, lemon zest, lemon extract and vanilla extract, set aside.
    • Place butter, ricotta and sugar into the bowl of an electric mixer. With the whisk attachment, whip together until smooth.
    • Add mixture to the bowl and continue mixing.
    • Turn mixer to low, and slowly add the flour mixture, a little at a time to the bowl. Continue mixing until blended. Scrape sides as needed.
    • Place the cookie dough in a bowl and cover. Place in the refrigerator for at least an hour to chill.
    • When ready to bake, heat oven to 350 degrees.
    • Place about a rounded tablespoon cookie dough on a cookie sheet lined with parchment paper. Make sure cookies are at least 2 inches apart.
    • Bake for 15-17 minutes. Let cool completely.
    • Frost cookies and top with chopped pistachios and lemon zest.
    Keyword lemon cookies, lemon dessert, lemon zest, pistachio cookies, ricotta cookies, white chocolate

    More Desserts

    • Strawberry Banana Bread
    • Chocolate Thumbprint Cookies
    • Cranberry Oatmeal Cookies
    • Strawberry Banana Pudding

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