Zesty Lemon Ricotta Cookies (Nordstrom Copycat)
Zesty Lemon Ricotta Cookies (Nordstrom Copycat)
Who doesn’t love a treat from a fancy department store? I came across Nordstrom lemon ricotta cookies when doing research and discovered they were similar to my own recipe. With a zesty lemon flavor, light cake-like texture, and a tangy lemon glaze, these cookies are a delicious treat that will have you feeling like you’re sitting in a Nordstrom café – or standing at your kitchen counter. It is truly a great cookie for snack time, tea time – anytime!
Why You Should Give This Recipe a Try
- Zesty Lemon Flavor: Lemon zest and real lemon juice provide a bright lemon flavor you can’t get from using lemon extract.
- Light Crumb: These cookies have a texture more like a cake than a cookie – light and moist. Personally, I think they are one of the best cookies for afternoon tea.
- Lemon Glaze: Dipping the warm cookies in just the right amount of a tangy lemon glaze makes the lemon flavor really pop.
Recipe Ingredients
Lemon Ricotta Cookies:
Butter
Granulated sugar
Eggs
Whole milk Ricotta Cheese
All purpose flour
Baking soda
Lemon juice
Lemon zest
Lemon Glaze:
Powdered sugar
Fresh lemon juice
Ingredient Notes
Eggs – Bring your eggs to room temperature. You want to bake now? Check the Tips & Tricks section.
Whole Milk Ricotta Cheese – It’s always a good idea to use whole milk products in baking unless otherwise specified, but the first time I made these I used part skim ricotta without any problem. Remember to bring the ricotta to room temperature before beginning.
Lemon Juice – These are lemon cookies so use real lemons, people! Lemon is the basis for the entire recipe, so you want to use the freshest ingredients possible.
Step-by-Step Instructions
Lemon Ricotta Cookies
1. Preheat the oven to 350 degrees.
2. Line two baking sheets with parchment paper.
3. Zest the lemon. See FAQs for help! Set aside.
4. Juice the lemon. See FAQs for suggestions on getting the most juice out of your lemons.
5. Mix your dry ingredients (flour and baking soda) together in a medium bowl.
6. 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.
7. Add the eggs to the butter and sugar and mix until incorporated
8. Add the lemon zest and lemon juice to the mixing bowl and combine.
9. 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.
10. 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.
11. 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. NOTE: If you don’t have a cookie scoop, an ice cream scoop will do, but do not fill it completely. A large tablespoon size is appropriate.
12. Bake 12-15 minutes switching the racks midway through the baking time.
13. 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
14. While the cookies are baking, you can make the lemon glaze.
15. In a small bowl, mix together the powdered sugar and lemon juice, combining until smooth.
16. 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.
17. Remember: your cookies have to be completely cool before dipping or the glaze will melt right off.
18. 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.
Happy Baking!
Storage
Cookies can be stored in an airtight container in the fridge for several days. If you are stacking the cookies in the container, it is a good idea to use something to separate each layer. I like to use a small piece of parchment paper, wax paper, or plastic wrap between layers.
Tips & Tricks
Bringing eggs to room temp: If you forgot to bring your eggs to room temperature, fill a bowl with very warm water and let the eggs sit in there for a few minutes. Only boiling water will cook an egg, so no worries. Unfortunately you still need to bring that butter and ricotta to room temperature.
Avoid soggy ricotta: Make sure to drain any liquid from the ricotta before using. You don’t want to introduce anymore moisture into the dough.
FAQS
How can I get the most juice out of a lemon?
To get the most juice out of a lemon, try microwaving it for ten seconds. You can also try rolling it on a counter before cutting it in half.
How do you zest a lemon?
There are several ways to zest a lemon. The most practical is by using a tool called a microplane. A microplane is like a very fine grater.
You can also use a citrus zester which, personally, I don’t find works as well as the microplane.
Did someone say grater? You can use the tiniest holes on the side of a box grater to zest your lemon.
A more difficult way to zest a lemon is to use a vegetable peeler. Once you have strips of lemon, mince them into tiny pieces.
Finally, you can also use a very sharp knife. This way is probably the most difficult – and a little dangerous. Cut off the bottom of the lemon to make a flat surface. Stand it on that flat surface and slowly and carefully slice down the peel.
IMPORTANT: No matter what way you choose to zest your lemon, make sure you do not take the white part under the peel. It is very bitter and unpleasant.
Do I really need to use room temperature eggs?
Your cookies won’t rise quite as much, nor will they have as light a texture, if you do not use room temperature eggs.
Are these cookies really from the Nordstrom café recipe?
Nope. These are my interpretation. From what I understand, they do have their own cookbook and the actual recipe is probably available online.
Love this lemon ricotta combo?
Try out my moist and delicious lemon olive oil ricotta cake:
https://goodenoughkitchen.com/lemon-olive-oil-ricotta-cake/
Zesty Lemon Ricotta Cookies (Nordstrom Copycat)
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.
