Name: Ricotta Cookies with Lemon Frosting Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup (200 g) granulated sugar; 1/2 cup (113.5 g) unsalted butter, softened; 2 large eggs (88 g); 8 ounces (226.8 g) ricotta cheese (whole milk preferred); 1 tablespoon (6 g) lemon zest; 1 teaspoon (4 g) vanilla extract or vanilla bean paste; 2 cups (250 g) all-purpose flour; 1/2 teaspoon (2 g) baking soda; 1/2 teaspoon (3 g) kosher salt; 5 cups (600 g) powdered sugar; 1 cup (227 g) unsalted butter, softened; 3 tablespoons (45 g) lemon juice; 2 teaspoons (8 g) vanilla extract or vanilla bean paste; 1/4 teaspoon (1.5 g) kosher salt; 3 tablespoons (45 g) heavy cream; Sprinkles or coconut, for garnish

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Introduction

Ricotta cookies are delightfully soft, slightly tangy, and perfect for any occasion. These tender treats pair a creamy ricotta base with bright lemon and vanilla flavors, finished with luscious buttercream frosting. They’re a wonderful twist on classic cookies that everyone will love.

The image shows several round, soft cookies arranged on a white marbled surface. Each cookie has one thick layer of pale yellow cookie base, topped with a thick, cozy swirl of white frosting. The frosting is decorated with colorful sprinkles in various shapes and sizes, adding bright pink, blue, green, yellow, and orange spots on top. One cookie near the center is broken in half, revealing its soft, crumbly inside beneath the frosting. Around the cookies, there is a small glass jar spilling more rainbow sprinkles, a yellow and white checkered cloth, a halved lemon beside a wooden citrus reamer, and a bunch of white flowers near the edge. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (200 g) granulated sugar
1/2 cup (113.5 g) unsalted butter, softened
2 large eggs (88 g)
8 ounces (226.8 g) ricotta (whole milk preferred)
1 tablespoon (6 g) lemon zest
1 teaspoon (4 g) vanilla extract or vanilla bean paste
2 cups (250 g) all-purpose flour
1/2 teaspoon (2 g) baking soda
1/2 teaspoon (3 g) kosher salt

5 cups (600 g) powdered sugar (for frosting)
1 cup (227 g) unsalted butter, softened (for frosting)
3 tablespoons (45 g) lemon juice (for frosting)
2 teaspoons (8 g) vanilla extract or vanilla bean paste (for frosting)
1/4 teaspoon (1.5 g) kosher salt (for frosting)
3 tablespoons (45 g) heavy cream (for frosting)
Sprinkles or coconut, for garnish

Instructions

Step 1: Preheat your oven to 375 degrees F and line baking sheets with parchment paper.
Step 2: In a large bowl, cream the softened butter and granulated sugar until very pale and fluffy, about 3 to 5 minutes.
Step 3: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
Step 4: Stir in the ricotta, lemon zest, and vanilla extract until well combined.
Step 5: Add the all-purpose flour, baking soda, and kosher salt, stirring gently until just mixed.
Step 6: Use a trigger scoop or spoon to portion the dough onto the prepared baking sheets. For jumbo cookies, use a 4-ounce scoop; for smaller cookies, use about 1.5 tablespoons.
Step 7: Bake until the bottoms just begin to turn golden, about 12 minutes for larger cookies or 10 minutes for smaller ones.
Step 8: Allow cookies to cool completely on a wire rack before frosting.
Step 9: To make the buttercream frosting, beat powdered sugar, softened butter, lemon juice, vanilla, and salt in a large bowl until smooth, about 3 to 5 minutes.
Step 10: Add heavy cream and continue whipping until the frosting is very fluffy, about 2 to 4 minutes.
Step 11: Spread or pipe the frosting onto cooled cookies and garnish with sprinkles or coconut if desired.

Tips & Variations

For a lighter texture, use whole milk ricotta, but part-skim ricotta works well too.
Adding lemon zest brightens the flavor; try swapping lemon for orange zest for a subtle twist.
If you prefer less sweetness, reduce powdered sugar slightly in the frosting.
Use a trigger scoop for evenly sized cookies to ensure consistent baking.
For a nutty touch, sprinkle crushed pistachios or almonds on top instead of sprinkles.

Storage

Store frosted ricotta cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week, allowing cookies to come to room temperature before serving. The frosting can firm up when chilled, so you may want to let cookies sit out for 10–15 minutes before enjoying. They also freeze well without frosting; freeze cookies in a single layer, then thaw and frost when ready to serve.

How to Serve

The image shows soft, round sugar cookies with one broken in half to reveal a light, fluffy inside. Each cookie has a thick layer of white creamy frosting swirled on top, decorated with colorful round and rod-shaped sprinkles in various bright colors like pink, green, blue, yellow, and orange. The cookies rest on a white marbled surface, and there is a silver spoon full of sprinkles next to a glass jar filled with more sprinkles. A yellow and white checkered cloth is partially visible in the corner. The whole scene is brightly lit, highlighting the soft texture of the cookies and the smooth frosting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without ricotta?

Ricotta is key to the soft, moist texture of these cookies. You can try substituting with mascarpone or cream cheese, but the flavor and texture will differ slightly.

How do I know when the cookies are done baking?

Look for bottoms that are just beginning to turn golden. The cookies should still look slightly soft on top but will firm up as they cool.