Lemon Ricotta Cookie Recipe

The Cookies

At least 1 day before baking the cookies, make the dough. 

Sift the flour, baking powder and salt together into a medium bowl.  Beat the butter and sugar together in a large bowl with an electric mixer on high speed until light and fluffy, about 3 minutes.  One at a time, beat in the eggs.  With the mixer on low speed, in three additions beat in the ricotta, the the lemon zest and juice. Gradually add the flour mixture and mix just until incorporated.  Do not over mix the dough.  It will be very soft.  Cover the dough with plastic wrap and place in the refrigerator for at least 4 hours or up to 2 days.

Line a baking sheet with parchment paper. Using an ice cream scoop (or two spoons) drop balls of dough onto the baking sheet. (The Nordstrom cookbook recommends a 3-ounce scoop which would make 18 cookies, however I used a smaller scoop to make smaller cookies, which yields about 3-4 dozens generally.) Freeze, uncovered, until solid. A note provided from the cookbook – states that once frozen, the cookies can be removed from the baking sheet to a freezer bag and stored up to 2 weeks in the freezer.

Remove the dough from the freezer and let them thaw for 30 minutes until cold – but not still frozen.

Preheat oven to 325 degrees and line baking sheet with parchment paper. Bake for about 20-22 minutes. If the cookies look like they are baking unevenly, rotate pans half way through the cooking process. Let the cookies cool on the plans for 5 minutes and transfer cookies to a wire rack and cool completely.

The icing

To make the icing, beat the butter and confectioners’ sugar together in a large bowl with an electric mixer on medium speed until well blended. Add the lemon juice and continue mixing until the icing is smooth and about the consistency of cake frosting.

Frost the cookies, spreading it in an even, thick layer over 3/4 of the cookie and then sprinkle with lemon zest.

The cookies can be stored in an airtight container for up to 1 week.