Pillows of ricotta cake with a lemony crunchy bite, these lemon ricotta cookies are a sweet change from our traditional sugar, chocolate, and peanut butter Christmas favorites!
Try something new this year!

Here are a few unique and fun cookie recipes from my friends!

Mexican Chocolate Crinkle Cookies by Susie at SimplySated

Pistachio Hot Fudge Cupcakes by Jessica Merchant at How Sweet Blog

Red Velvet Peppermint Thumprints by Shelby at Grumpy’s HoneyBunch

Sea Salt Nutella Thumprint Cookie by Alexis at Lexi’s Clean Kitchen

Lemon Ricotta Cookies
Makes approx. 3 dozen cookies

1 stick of unsalted butter
1-1/2 cups sugar
2 eggs
2-1/2 cups flour
1 tsp. baking powder
2 cups ricotta cheese
2 lemons – grate zest and squeezed for juice (2tbsp. For cookies 1tbsp. For glaze)

Lemon Glaze:
2 cups powdered sugar
1/4 cup lemon juice
1 tbsp. of lemon zest


Preheat oven to 350 degrees.

In a small mixing bowl, stir flour and baking powder together until well mixed.

In a large bowl or using your stand mixer, cream butter and sugar. Because there is more sugar than the usual butter/sugar ratio, the mixture will not get light and fluffy just a creamy look, still grainy.


Add the eggs one at a time, while continuing to mix on low /medium speed.

Add in ricotta, lemon zest and lemon juice, continue to mix on low 3-4 minutes. If you are not a fan, just leave out the zest.

Stir in dry ingredients with a wooden spoon and a dough will form.


Spoon dough 1-2 tbsp. Drops onto a parchment covered cookie sheet.


Bake for 12-15 minutes or until the edges turn a golden brown color.

Transfer to a cooling rack and cool before adding the glaze.

As the cookies are cooling, add lemon juice and zest a little bit at a time while whisking until a smooth glaze forms.

Spoon 1 tsp. of glaze onto each cooled cookie and let the icing harden for a few hours before packaging or freezing.


{Recipe adapted from Giada De Laurentiis’ New Italian Favorites}

Try some new cookies this year! Surprise your family and friends!

Happy Baking!