top of page

Lemon Ricotta Cookies | Christmas Countdown

Today, a bunch of coworkers and I are having a cookie swap! A short explanation, everyone makes a few dozen of their favorite cookies and then we swap them with each other until everyone has a collection of different Christmas cookies! Since I'm making 5 dozen (yes, 60 cookies) I decided to break out a lemon ricotta cookie recipe that I'm a huge fan of because they're really easy to make. If you're looking for a new cookie recipe to add into your Christmas recipe book, save this post and try these out!

This recipe is based on a recipe I found here. I've made this recipe with and without the glaze, and personally, I'm a bigger fan of the cookies without the glaze.

Here's the recipe that I find works best for me! It's basically the same as the one linked above from One Sweet Appetite, I've just adjusted it a tiny bit to fit my own preferences. I love these cookies because you really can make them your own. If you're a bigger fan of lime, try limes instead of lemons, heck you could pretty much try any citrus and they'd probably be amazing!


2 ½ cups all-purpose flour

1 teaspoon baking powder

¾ teaspoon salt

½ cup softened unsalted butter

2 cups sugar

2 eggs

16 oz ricotta cheese

3 tablespoons lemon juice

Zest from 3 lemons



Preheat the oven to 375 degrees. Line cookie sheets with parchment paper.

Sift all dry ingredients and mix them together.

Cream the butter and sugar. Add the eggs, ricotta, lemon juice, and zest. Make sure to save the zest from 1 lemon and set that aside.

Slowly add in the dry ingredients. In order to avoid over mixing I find that stirring 3-5 times (either by hand or with an electric mixer) until all of the dry ingredients are added works best. Once all of the dry ingredients are added, mix until combined.

Spoon the dough onto the baking sheets. I like to use a small cookie scoop or a normal kitchen spoon to make these cookies. I find the smaller cookies are better for this type of dough, but again just my preference.

Once all of the cookies are on the cookie sheets, sprinkle some of the lemon zest and the sprinkles to the top of the cookie. I find that sugar sprinkles are the best (you know the ones that look like mini crystals) because when they melt they add cute colors to your cookies.

Bake for 11-13 minutes or until the edges are slightly browned. Leave the cookies on the baking sheet for 2-3 minutes and then cool on a cooling rack.

That's it! Super simple. Each batch of this recipe makes about 24-30 cookies, depending on the size of them so they're the perfect cookie to make if you need a lot of cookies, really quick!

Let me know if you try these out!

13 views0 comments

Recent Posts

See All


bottom of page