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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.
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

  • 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