Meyer Lemon Ricotta Cookies

Give this girl a food gift and you have a best friend for life! And when I received a package of Meyer lemons from my dear friend Sherry from California, I was beyond myself with happiness. As I was skipping and hopping around the house shrieking with joy, sniffing and cuddling the box, my four children stared with worry.

I have so many ideas from my facebook friends, I think I may do lemon recipe for a whole month! And since Sherry grows these wonderful lemons in her backyard, she has some fantastic Meyer lemon recipes on her site, too.

So, how about this Meyer Lemon Ricotta Cookies as a starter?

Put the glaze in a storage bag, snip the corner and drizzling makes it a bit quicker when making a large batch.

You will absolutely love the soft, lemony cookie with the glaze.

Print This Recipe!

Meyer Lemon Ricotta Cookies

Makes 3 1/2 Dozens

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested (Meyer lemon if available)

Glaze:

1 1/2 cups confectioner sugar
3 tablespoons lemon juice
1 lemon, zested

Preheat the oven to 375 degrees F.

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. Do not over mix.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Make Ahead:

Measure out dry and wet ingredients separately and it makes it so easy on the day of baking.

Or bake the cookies and freeze. On the day of serving, make and glaze the cookies at least a few hours ahead.