Ricotta Cookies with Lemon Frosting Recipe
Delightfully soft and tender Ricotta Cookies topped with a luscious lemon buttercream frosting, perfect for a sweet treat that balances rich dairy with bright citrus flavors. These cookies are fluffy, moist, and have a delicious hint of lemon zest, making them a wonderful dessert or snack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 jumbo cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Ricotta Cookies
- 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
For the Buttercream Frosting
- 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
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper to ensure cookies bake evenly and don’t stick.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is very pale and fluffy, approximately 3 to 5 minutes, which incorporates air to create a tender texture.
- Add Eggs: Beat in the eggs one at a time, fully incorporating each egg before adding the next to ensure a smooth batter.
- Incorporate Ricotta and Flavorings: Stir in the ricotta cheese, lemon zest, and vanilla extract until the batter is well combined, adding moisture and a fresh lemon flavor.
- Combine Dry Ingredients: Stir together the all-purpose flour, baking soda, and kosher salt, then gradually add them to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Portion the Dough: Use a trigger scoop (recommended size 4-ounce for jumbo cookies) to evenly portion the dough onto the prepared baking sheets, spacing them adequately apart for spreading.
- Bake: Bake the cookies for about 12 minutes or until the bottoms just begin to turn a golden color. Smaller cookies will need approximately 10 minutes. Remove from the oven and allow to cool completely on the baking sheets.
- Prepare Buttercream Frosting: In a large bowl, beat together the powdered sugar, softened butter, lemon juice, vanilla extract, and kosher salt until smooth, which takes about 3 to 5 minutes. Then beat in the heavy cream and whip for an additional 2 to 4 minutes until fluffy and light.
- Frost and Garnish: Once the cookies are completely cooled, top each cookie with the lemon buttercream frosting and garnish with sprinkles or shredded coconut as desired.
Notes
- The recipe uses a 4-ounce trigger scoop for jumbo cookies; adjusting the scoop size will affect cookie count and nutritional values.
- Nutrition information provided corresponds to one jumbo cookie (using the 4-ounce scoop).
- Using part-skim ricotta is acceptable but whole milk ricotta will result in a richer texture.
Keywords: Ricotta Cookies, Lemon Buttercream Frosting, Soft Cookies, Sweet Treat, Baked Cookies, Italian-inspired, Dessert
