Lemon Ricotta Cookies (Biscotti alla Ricotta Morbidi)

Lemon ricotta cookies are a fabulous way to use ricotta, but you may find yourself buying ricotta simply to make more of these delectable bites of goodness!

Three years ago I posted the recipe for blood orange ricotta cookies after a friend dropped some blood oranges from her tree onto my doorstep.

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After a bumper crop of Meyer lemons this past winter, I couldn’t help myself from making these lemon ricotta cookies. They’re very soft and almost cake-like, and so lemony and full of flavor.

They’re super easy to make, and if you don’t have much of a sweet tooth, you can always leave them naked, I mean, sans icing! Lemon ricotta cookies are still delicious, just plain and simple.

Can I Freeze Lemon Ricotta Cookies?

Yes, the cookies freeze well, but freeze them in a single layer with waxed or parchment paper between them. Also, do not ice them before freezing them or they will be a sticky mess when they defrost.

You may also like these soft chai cookies or Earl Grey cookies with bergamot icing, too.

Did you know that ricotta isn’t actually cheese? It’s made from cheese byproduct, but most sites won’t tell you that. They just add ricotta with a list of other cheeses. However, now YOU know that ricotta is NOT cheese! Stay tuned for a recipe!

Lemon Ricotta Cookies

Adapted from my blood orange cookie recipe     Makes 28 cookies

FULL PRINTABLE RECIPE BELOW

Ingredients

• 1 stick (115 g) good quality unsalted butter,
• 1 cup (200 g) sugar
• 2 eggs
• 1 1/2 cups (340 g) ricotta
• grated rind of one organic lemon (preferably Meyer lemon)
• 3 Tbsp fresh lemon juice
• (optional: 2 drops lemon oil, if you prefer a stronger lemon flavor)
• 2 1/2 cups (310 g) all purpose (plain) flour
• 1 tsp baking powder
• 1/2 tsp salt

Icing

• 1 1/2 cups (190 g) powdered (confectioner’s) sugar
• grated rind of one lemon (preferably Meyer)
• 2 Tbsp lemon juice + 1 Tbsp water

Preheat oven to 350°F (175°C)

Directions

Place the flour, baking powder and salt in a bowl and set aside.

Cream the butter and sugar in a stand mixer until light and creamy (2 or 3 minutes), then add the eggs, one at a time, mixing well in between additions.

Next, add the ricotta.

Then add the lemon rind and 3 tablespoonfuls of the lemon juice (and the lemon oil, if using).

Mix well, then stir in the dry ingredients until an even dough is formed.

Drop tablespoonfuls onto a parchment or silicone sheet lined baking tray.

Bake for 15 to 18 minutes, or just until the edges are beginning to brown. Remove the lemon ricotta cookies from the oven. Allow to cool on tray for about 5 minutes before placing on a cooling rack.

Allow to cool completely before icing.

Allow the icing to dry completely before putting them in an airtight container, or eating them!

I hope you enjoy this recipe and take a look below for other lemony treats!

Lemon Ricotta Cookies (Biscotti alla Ricotta Morbidi)

Servings: 28 cookies

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Additional Time: 10 minutes minutes

Total Time: 35 minutes minutes

A soft, cake-like cookie with a tart and lemony sweet icing.

4.7 from 37 votes

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Ingredients

• ½ cup butter
• 1 cup sugar
• 2 eggs
• 1 ½ cups ricotta
• lemon rind grated, preferaby organic Meyer lemon
• 3 Tbsp lemon juice fresh
• 3 drops lemon oil (optional - see notes)
• 2 ½ cups all purpose flour
• 1 tsp baking powder
• ½ tsp salt

Icing (use Meyer lemon if possible)

• 1 ½ cups powdered sugar
• lemon rind from one organic lemon
• 2 Tbsp lemon juice + 1 tbsp water

US Customary - Metric

Instructions

• Preheat oven to 350°F (175°C)
• Place the flour, baking powder and salt in a bowl and set aside.
• Cream the butter and sugar in a stand mixer until light and creamy (2 or 3 minutes), then add the eggs, one at a time, mixing well in between additions.
• Next, add the ricotta, lemon rind and 3 Tbsp of the lemon juice (and the lemon oil, if using).
• Mix well, then stir in the dry ingredients until an even dough is formed. Drop tablespoonfuls onto a parchment or silicone sheet lined baking tray.
• Bake for 15 to 18 minutes, or just until the edges are beginning to brown. Remove from oven and allow to cool on tray for about 5 minutes before placing on a cooling rack.
• Repeat with remaining dough, until all the cookies are baked. Allow to cool completely before icing.

To make the icing:

• Combine the 1 1/2 cups powdered (confectioner’s) sugar, grated rind of one Meyer lemon and 3 tablespoonfuls of Meyer lemon juice and stir until a smooth icing forms.
• Dip each cookie into the icing then place back on cooling rack until icing is set.
• Once completely dry, store the cookies in an airtight container.

Notes

• Optional: add 2 drops lemon oil, if you prefer a stronger lemon flavor.
• I really like these citrus oils as they are natural, and no additives.

Nutrition

Serving: 1 | Calories: 150kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 99mg | Potassium: 34mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

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Author: Christina Conte

Course Bread, Cookies & Pastries

Cuisine Italian

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