Zesty Lemon Ricotta Cookies (Nordstrom Copycat)
An easy recipe for zesty lemon ricotta cookies with a tangy lemon glaze
Ingredients
Lemon Ricotta Cookies
- 1/2 cup butter softened
- 1 cup granulated sugar
- 2 large eggs room temp
- 1/2 cup ricotta room temp
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 lemon (for zest and juice)
Lemon Glaze
- 1/2 cup powdered sugar
- 1-2 tbsp lemon juice
Instructions
Lemon Ricotta Cookies
- Preheat the oven to 350 degrees.
- Line two baking sheets with parchment paper.
- Zest the lemon. Set aside.
- Juice the lemon and measure out two tablespoons of juice. Set aside.
- Whisk the flour and baking soda together in a large bowl. You can use a fork if you don't have a whisk.
- In the bowl of a mixer fitted with the paddle attachment, combine the softened butter and sugar, mixing on medium speed until light and fluffy, about two minutes. If you don't have a stand mixer, you can use a handheld electric mixer.
- Add the eggs to the butter and sugar and mix until incorporated.
- Add the lemon zest and lemon juice to the mixing bowl and combine.
- Add the ricotta and mix. Your cookie dough may look a bit grainy, but with the addition of the dry ingredients, the dough forms into a more normal consistency.
- Slowly add the dry ingredients to the mixing bowl and mix on low speed until combined. Make sure to scrape the bottom and sides of the bowl to be sure all of the dry ingredients are incorporated.
- Use a cookie scoop to drop the dough on each prepared cookie sheet. Make sure leave room between the cookies although they don't spread too much.
- Bake 12-15 minutes switching the racks midway through the baking time.
- Let the cookies cool on the tray 2-3 minutes, then remove them to a wire rack. They must be completely cool before adding the glaze.
Lemon Glaze
- Juice the lemon and measure out 2 tablespoons of juice.
- Add the powdered sugar to a small bowl.
- Add 1 tablespoon of lemon juice and mix. Check for taste and consistency. If the glaze is too thick, you can add the other tablespoon of juice.
- REMINDER: You must wait until the cookies are cool to dip them in glaze.
- Set up a little station for dipping your cookies. I like to leave the parchment paper on the cookie sheet and put a wire rack on the tray. This means any drips will be caught on the parchment paper and not your counter.
- Holding a cookie on the edges, dip it top down into the glaze. Allow the excess to drip off, and place it on the wire rack to dry.