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–+ servings
Lemon ricotta cookies on a plate with lemon wedges.
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4.89 from 27 votes

Lemon Ricotta Cookies

These lemon ricotta cookies are made with oat flour and topped with a delicious light lemon glaze. They're soft, moist, fluffy and absolutely delicious!
Prep Time10 minutes
Cook Time10 minutes
Chill Time2 hours
Total Time2 hours 20 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: lemon ricotta cookies
Servings: 20
Author: Brittany Mullins

Ingredients

Cookies:

  • 1 ¼ cup oat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup unsalted butter softened
  • ½ cup cane sugar
  • 1 large egg
  • ¾ cup ricotta cheese
  • 2 Tablespoons fresh lemon juice
  • Zest of 1 lemon
  • ¼ teaspoon almond extract optional

Lemon Glaze:

  • 1 cup powdered sugar
  • 2 Tablespoons fresh lemon juice
  • Zest of 1 lemon to sprinkle on top (optional)

Instructions

  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
    Flour, baking powder, and salt in a bowl.
  • Cream butter and sugar together until light and fluffy (about 2 minutes) with a hand mixer or stand mixer.
    Butter and sugar creamed together.
  • Add egg then mix until combined.
    Egg creamed into the butter and sugar mixture.
  • Add dry ingredients to the wet ingredients and mix on low.
    Dry and wet ingredients incorporated together.
  • Chill dough for at least 2 hours.
  • Preheat oven to 350ºF and line baking sheet with parchment paper.
  • Scoop dough (about 1 ½ Tablespoon each) and roll into a ball. Place onto baking sheet and form into cookie shape, if needed. Don’t press cookie down too much, as cookies will spread while baking
    Cookie dough balls spread evenly across a baking sheet lined with parchment paper.
  • Bake for 10-12 minutes until edges are slightly browned.
    Lemon ricotta cookies on a baking sheet lined with parchment paper.
  • Remove from the oven and cool cookies for 5 minutes before transferring to a cooling rack. These cookies are very delicate so will break if you transfer them while still hot.
  • While cookies are cooling, make lemon glaze by adding powdered sugar and lemon juice in a medium bowl. Stir to combine. You may need to add in more lemon juice if the glaze is too thick (start with one teaspoon at a time). Glaze should be somewhat thick.
    Lemon glaze in a bowl.
  • Frost each cookie with the lemon glaze. Sprinkle additional lemon zest on top if you prefer.
    Glazing a cookie with a spoon.
  • Let cookies sit for about 5 minutes until icing has set and serve.

Nutrition

Serving: 1 cookie | Calories: 120kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 57mg | Sodium: 113mg | Potassium: 49mg | Fiber: 1g | Sugar: 12g