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Home » Recipes » Christmas » Christmas Desserts

December 1, 2020

Lemon Ricotta Cookies

Published December 1, 2020 | Julia Frey (Vikalinka)

Jump to Recipe

These lemon ricotta cookies drizzled with white chocolate are soft and light like delightful tiny cakes scented with lemon zest. Add a pinch of white sprinkles for a festive touch this holiday season! 

Can’t get enough of Christmas baking? Take a look at our Honey Cinnamon Walnut Rugelach. 

cookies with white chocolate drizzle and white sprinkles

We are finally into the season of feasting and celebration. It’s been a difficult year for the entire world but let’s hope change is afoot. 

So this December I am more set to create a spirit of festivity in my house than ever. And let’s face it it’s pretty much impossible to do without Christmas baking. Personally I am looking forward to baking these stained glass cookies, that double as edible ornaments!

These lemon ricotta cookies are a perfect and simple recipe to ease you into the season of indulgence. Light, soft and intensely lemony these littles beauties are a delight!

cookies drizzled with white chocolate on light blue background

Recipe Tips

What makes these cookies so special is the ricotta cheese, which gives them a light and cake-like texture. The lemon zest is what gives them the flavour. 

The process is not too dissimilar to any other cookies. Here are a few things to watch out for. 

  • Make sure the butter is well softened before you whip it with sugar, so it’s light and fluffy
  • Use full fat ricotta
  • Don’t overbeat the dough
  • Don’t worry if your cookies are not perfectly round! 

ricotta cookies baking process

Flavour Variations

If you are not a fan of lemon, you can add ½ tsp of almond extract or flavour your cookies with orange or lime zest instead. 

For those of you who don’t like fiddly work of cookie baking, I have a perfect recipe for a simple Lemon Ricotta Loaf Cake.

top down view of lemon ricotta cookies

Storing Suggestions

These lemon ricotta cookies freeze beautifully, so feel free to make them well ahead in preparation for the festivities. Store them stacked in an airtight containers with parchment or wax paper between layers. 

Thaw at room temperature for 20-30 minutes before serving. 

Favourite Ricotta Recipes to Try:

  • Almond Crepe Cake with Blood Orange Ricotta Cream
  • Lemon Ricotta Bundt Cake with Blackberry Glaze
cookies with white chocolate drizzle and white sprinkles

Lemon Ricotta Cookies

Julia Frey of Vikalinka
These lemon ricotta cookies drizzled with white chocolate are soft and light like delightful tiny cakes scented with lemon zest. Makes 6 dozen.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 45 mins
Course Dessert
Cuisine American Italian
Servings 72
Calories 90 kcal

Ingredients
  

  • 1 lemon, juice and zest
  • 500g/4 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 250g/1 cup butter
  • 300g/ 1 ½ cups white sugar
  • 500g/16oz ricotta cheese
  • 2 eggs large
  • 2 tsp vanilla
  • 100g white chocolate melted
  • 2 tbsp white sprinkles

Instructions
 

  • Preheat the oven to 350F/180C. Zest and juice one lemon. In a large bowl combine the flour, baking powder and salt. In the bowl of a stand mixer combine the softened butter, sugar and lemon zest, beat using a paddle attachment until light and fluffy. Then add the ricotta, eggs, lemon juice and vanilla, continue beating until just combined. Be careful not to over whip. Then add in the flour mixture and beat until the dough comes together. It should be thick, creamy and slightly sticky.
  • To shape each cookie scoop directly onto a parchment paper lined cookie sheet. Use either a mechanical cookie/ice cream scoop or a tablespoon. Space them about 1 inch apart, they don't spread too much but they spring up. Finally, slightly wet your fingers with water to prevent sticking to the dough and lightly pat each ball of dough down to create a flat disk.
  • Repeat until all dough is used up. This recipe makes approximately 6 dozen of small cookies but the exact number will vary depending on the size.
  • Bake in the preheated oven for 15-17 minutes until they bottoms are golden. These cookies have a very soft, cake-like texture. Cool on a wire rack.
  • In a double boiler melt the white chocolate and pour it in a piping bag, snip the corner to create a very small opening. Arrange all cookies on the same parchment paper they were baked on and drizzle with white chocolate all over. Sprinkle with white sprinkles immediately while the chocolate is still runny to ensure they stick to the chocolate when it sets.

Notes

These cookies could be made ahead and frozen until needed. Freeze in an airtight container with parchment or wax paper between layers. 

Nutrition

Calories: 90kcalCarbohydrates: 11gProtein: 2gFat: 4gSaturated Fat: 3gCholesterol: 16mgSodium: 66mgPotassium: 37mgFiber: 1gSugar: 5gVitamin A: 124IUVitamin C: 1mgCalcium: 26mgIron: 1mg
Keyword lemon ricotta cookies
Tried this recipe?Let us know how it was!

More Christmas Desserts

  • Chocolate Candy Cane Cookies
  • Double Chocolate Mint Cookies
  • Christmas Chocolate Cake with Cranberries
  • Chocolate Thumbprint Cookies
173 shares

About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

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Reader Interactions

Comments

  1. wilhelmina says

    at

    5 stars
    These cookies are so light and airy! I love the delicate lemon flavor. So fabulous!

    Reply
    • Julia Frey (Vikalinka) says

      at

      Thank you so much!

      Reply
  2. Beth says

    at

    5 stars
    This looks so delicious and yummy! My daughter and I love lemon anything! I can’t wait to make these with her!

    Reply
    • Julia Frey (Vikalinka) says

      at

      These are great for getting kids involved. Not too tricky!

      Reply
  3. Toni Dash says

    at

    5 stars
    This is such a perfect treat for the holidays!! My kids loved it!

    Reply
    • Julia Frey (Vikalinka) says

      at

      So great to hear, Toni!

      Reply

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Julia from Vikalinka

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.

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