Perfect Bake® recipe

Lemon Ricotta Cookies

Ricotta in a cookie may sound a bit strange, but ricotta cheese is no stranger to desserts. Ricotta is a cheese made from the whey (liquid) left over from cheese production. It is a soft, creamy white cheese similar to small curd cottage cheese but much lighter and sweeter. You may be most familiar with ricotta from calzones or lasagna, but when beaten smooth and combined with sugar, spices, or other flavors it can be used in cheesecakes, as cannoli filling, or even be a dessert on its own. This recipe combines the ricotta with white sugar and lemon zest for a dense cakey citrus cookie. It has a wonderful texture and subtle flavor of its own, but when topped with lemon glaze this cookie really sings. The glaze gives it a very finished look and provides a firm texture which melts in your mouth.


US | Metric
Metric | US
  • All Purpose Flour - 6⅜ oz
  • Baking Powder - 1/8 oz
  • Salt - 1/8 oz
  • Egg - 1¾ oz
  • Ricotta Cheese - 7½ oz
  • Lemon Zest - 1
  • Lemon Juice - 7/8 oz
  • Unsalted Butter - 2 oz
  • Granulated Sugar - 4 oz


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