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Lemon Ricotta Cookies

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Lemon Ricotta Cookies



  • ½ cup butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 15 ounces ricotta cheese
  • 3 tbsp Sun Orchard Lemon Juice
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • ¾ tsp salt



Preheat oven to 375°F. In a large bowl, beat butter and sugar until creamy. Beat in the eggs, cheese, lemon juice, and zest. In a small bowl, combine the flour, baking powder, and salt; gradually add to butter mixture and combine.

Drop by heaping tablespoons 3 inches apart on greased baking sheets. Bake until lightly browned, 10-12 minutes.

In a small bowl, combine frosting ingredients. Spoon over cooled cookies and serve.