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Meyer Lemon Ricotta Cookies

5.00 Mitt(s) 6 Rating(s)6 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 5

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Level: Easy

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Description

Lemony cookies you will love!

Ingredients

  • FOR THE COOKIES:
  • 2-½ cups All-purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1 stick Unsalted Butter, Softened
  • 2 cups Granulated Sugar
  • 2 whole Eggs
  • 1 whole (15-ounce) Container Of Whole Milk Ricotta Cheese
  • 3 Tablespoons Fresh Meyer Lemon Juice (regular Can Be Substituted)
  • 1 teaspoon Meyer Lemon Zest (regular Lemon Zest Can Be Substituted)
  • FOR THE GLAZE:
  • 1-½ cup Powdered Sugar
  • 3 Tablespoons Fresh Meyer Lemon Juice
  • 1 teaspoon Lemon Zest

Preparation

Preheat the oven to 375 degrees F.

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

In your large mixer 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. Do not over mix.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

For the glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cooled cookie and use the back of the spoon to gently spread the glaze. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Make Ahead:
Measure out dry and wet ingredients separately and it makes it so easy on the day of baking. Or bake the cookies and freeze them. On the day of serving, make and glaze the cookies at least a few hours ahead.

5 Comments

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FarOutMom on 4.22.2012

After seeing these in my inbox, I knew I had to try them. I love lemon, so it was a no-brainer for me! I made them this morning!! These are my new favorite cookie!!!!! So tender and lemony and yummy!!!

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ac007 on 4.20.2012

These cookies look so good! I can’t wait to try them.

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Dahlia - DetroitTokyo on 4.18.2012

I make a version of these with regular lemons and they make people swoon (me included). I can only imagine what using Meyer lemons does.. I have yet to find any in my area but I have tried Trader Joe’s Meyer Lemon Cookie Thins and they are lovely. Nice recipe!

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biskaya on 7.2.2011

I had some ricotta sitting around in my fridge now for a while and (tons of) lemons too. So I gave this recipe a shot and I’m thrilled. They’re the perfect summer cookies!
Thanks a lot for sharing!

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Nancy @ Coupon Clipping Cook on 6.25.2011

This cookie looks delicious and unique too using ricotta. Your picture of the cookies looks great too!

6 Reviews

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maegochan on 5.23.2012

These are fantastic! Everyone raved about how good they were. I’m becoming the star baker of my little church group because I keep finding recipes like this. Definitely a keeper!

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Kim Ashton on 5.11.2012

I made these last night for my mom and her friends and they were a big hit! The recipe was super easy and the cookies were light and delicious. Thank you for sharing!

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angelakd on 4.23.2012

These are great! I thought the recipe was simple, and they were a great change from the normal chocolate chip or other types of typical cookies. They were a big hit at my house.

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FarOutMom on 4.22.2012

These are my new go-to cookie! Love them. I used my cookie scoop and they came out perfect. Also, I put the glaze in a zip bag and piped it on. I like the stripey effect. Great recipe!

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Teresa on 4.21.2012

Wonderful! They turned out really big with 2 tbsp of batter per cookie – I’d make them smaller. I also used part-skim ricotta and they were perfect.

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