Lemon Ricotta Cookie Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, cake-like lemon ricotta cookies topped with a bright lemon glaze and sprinkles. Tender and tangy, they're a delicate Italian-inspired treat perfect for afternoon tea or dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 48- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 15 ounces whole milk ricotta cheese
- 2 cups powdered sugar
- 5-6 tablespoons freshly squeezed lemon juice
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 15m
- Sodium
- 63mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 64mg
- Calcium
- 26mg
- Iron
- 0.42mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 63MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.