Lemon Ricotta Cookies with Lemon Glaze are a soft, fluffy, and delicious cake-like cookie. Perfect with a cup of coffee, they make a delicious addition to any morning or snack routine. This post is sponsored by Seattle’s Best Coffee. All views expressed are that of our own.
The back-to-school season can be rough for parents of young children like myself. Morning routines are key, and that means lots of preparations the night before for a hiccup-free morning.
These Lemon Ricotta Cookies are soft, chewy and addictive! They are made with fresh ingredients like ricotta cheese and fresh lemon. Pair them with a delicious cup of Seattle’s Best Coffee 6th Ave Bistro Blend® ground coffee for the perfect dessert or breakfast.
Like most parents, I live for my morning cup of coffee. There is nothing quite as welcoming as scent of coffee and that first sip to wake up the soul. I am a dark roast person and really enjoy brands and blends like 6th Ave Bistro Blend® ground coffee by Seattle’s Best Coffee.
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This highest quality Brazilian coffee blend is rich, smooth, and balanced with a hint of chocolate. Each freshly poured cup has the perfect amount of body and is enjoyable with, or without, added creamer or milk. On days that we really need to wake up, enjoying a full-flavored cup, black, with a freshly baked cookie is pure perfection.
Most Sunday nights, I bake cookies for the following week for my kid’s snacks and sometimes for Jared and I’s breakfast. A cup of piping hot coffee and a cookie, like these Lemon Ricotta Cookies, is heavenly.
These not-too-sweet cookies are a great way to start the week off right and make for a yummy back-to-school snack or breakfast treat.
We love these cookies because they are light, cakey, and fluffy. They can be iced (or not) and are so good with a cup of dark roast coffee, like Seattle’s Best Coffee 6th Ave Bistro Blend® ground coffee.
Get the printable recipe below for these cakey ricotta cookies below!
How to Store Lemon Ricotta Cookies
Once your lemon ricotta cookies have fully cooled and the icing has hardened (about 2 hours for a full setting), you can store them in an airtight container. They are best within 3 days, though, for ultimate freshness.
Can You Freeze Lemon Ricotta Cookies?
Yes, these cookies can be frozen in an airtight container once they have fully cooled. I do, however, recommend freezing them without the glaze on the top.
Can you refrigerate Lemon Ricotta Cookie Dough?
Like most cookie dough, you can refrigerate lemon ricotta cookie dough for at least 1 hour minimally to chill. However, it can be refrigerated for up to 24 hours ahead of time. The more chilled the dough, the less they will flatten.
You can make them from mixing bowl to baking sheet, but they will spread and not be as fluffy. I was pressed on time for these and only chilled the dough for 30 minutes. As you can see, they somewhat spread.
Lemon Ricotta Cookies with Lemon Glaze Recipe
- 2 1/2 cups all purpose flour sifted
- 1 tsp sea salt
- 1 tsp baking powder
- 1 stick unsalted butter
- 2 cups sugar
- 2 eggs
- 15 oz whole milk ricotta cheese
- 3 tbsps lemon juice
- 1 tsp lemon extract or zest of 1 lemon
- 1 1/2 cups powdered sugar
- 3 tbsps lemon juice
- zest of 1 lemon
- Line a large baking sheet with parchment paper.
- In a medium bowl, combine flour, salt, and baking powder.
- In a stand mixer, beat the butter and sugar until fluffy.
- Add the eggs in one at a time.
- Once combined, add in lemon juice, zest, and ricotta.
- Beat until well-combined, and slowly add in the dry mixture.
- Cover batter and place in the fridge for at least 30 minutes to one hour.
- Preheat oven to 375 degrees f.
- Spoon about 1 tablespoon of batter onto the cookie sheet, 2 inches apart.
- Bake for 10 minutes ( edges will be slightly golden brown).
- Transfer cookies to a cooling rack; repeat.
- Combine juice and sugar until thick and creamy.
- Allow icing to sit for about 10 minutes to thicken.
- Once all cookies are cooled for at least 20 minutes, spoon icing over the top.
- Sprinkle with lemon zest.