Lemon Ricotta Cookies Recipe: Tips for Making Ricotta Cookies

For the blueberry-lemon glaze

• 1 cup blueberries (fresh or frozen)
• 2 tablespoons lemon juice
• 1 thyme sprig
• 2 cups powdered sugar

For the lemon ricotta cookies

• ½ cup unsalted butter
• 1 ¾ cups sugar
• 1 15-ounce package whole milk ricotta cheese
• 2 eggs
• 1 tablespoon lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon kosher salt

1. 1

   Line two baking sheets with parchment paper. Preheat the oven to 350 degrees Fahrenheit.

2. 2

   Combine the blueberries, lemon juice, and thyme in a small saucepan over medium heat to make the glaze. Cook until the blueberries have burst and the mixture has reduced slightly, 5 minutes. Remove the thyme sprig, and let the mixture cool. Optionally, you can use an immersion blender to purée the blueberry skins to a finer consistency.

3. 3

   Transfer the blueberry mixture to a large bowl, and add the powdered sugar. Whisk to combine until the glaze is thick but still runny enough to spread. Adjust with more sugar or water as needed until you reach your desired consistency. Set it aside.

4. 4

   In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 4 minutes. Add the ricotta, eggs, lemon juice and zest, and vanilla extract to the bowl and mix to incorporate.

5. 5

   In a separate medium bowl, combine the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients, and continue to mix until no floury streaks remain.

6. 6

   Use a cookie scoop or a spoon to drop the cookie dough onto the prepared baking sheets an inch apart. Bake for 12 minutes until the edges become lightly brown, and the cookies look puffed and set.

7. 7

   Remove the pan from the oven and let it cool slightly before transferring it to a wire rack to cool completely.

8. 8

   Whisk the glaze a few times to loosen, then dip the surface of each cookie into it. (Alternatively, use a spoon for glazing.) Let the icing set at room temperature before serving or storing.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Dominique Ansel, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Yotam Ottolenghi, Gordon Ramsay, Alice Waters, and more.