Lemon Ricotta Cookies + The Great Food Blogger Cookie Swap 2015!

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These citrus-studded cookies are light, fluffy and full of holiday cheer!

It’s that time of year again – it’s the Great Food Blogger Cookie Swap!

This year, I decided to do a spin on the Ricotta Cookies that I’ve been making every year for Christmas.

Lemon Ricotta Cookies

I used lemon extract for the first time when I made this Lemon Cream Dip a while back, and I thought that adding it along with fresh lemon zest would be a nice addition to these cookies.

They turned out beautifully! We really enjoyed the few that we got to eat before I packed them up for my swap partners, neighbors and my husband’s co-workers.

Lemon Ricotta Cookies

That’s one of the reasons I like this recipe so much – it makes a ton! Using the #50 cookie scoop that I like to make these beauties, I get about 7 dozen cookies.

And just look at the insides – soooo fluffy!

Lemon Ricotta Cookies

I sent these cookies off to Jessica at A Southern Mother, Ellen at Like Mother, Like Daughter and Koko at Koko Likes. And I received some delicious treats from some fellow bloggers: Oatmeal Orange Cranberry Cookies from Erica at Sun and Good Eats, Gingerbread Russian Tea Cookies from Julie Sweet and Spicy Monkey, Oatmeal, Chocolate Cherry Cookies from Anne at Wit Wisdom & Food.

A photo posted by Ashley Covelli (@bigflavors) on


Lemon Ricotta Cookies

Makes About 7 dozen cookies

Lemon Ricotta Cookies

These citrus-studded cookies are light, fluffy and full of holiday cheer!


For cookies:
2 cups white sugar
1 cup butter, softened
15 ounces whole milk ricotta cheese
2 teaspoons vanilla extract
2 eggs
1 teaspoon freshly grated lemon zest (lightly packed)
1 teaspoon lemon extract
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
For icing:
1 1/2 cups powdered sugar
3 tablespoons milk
1/2 teaspoon freshly grated lemon zest (lightly packed)
1/4 teaspoon lemon extract
Colored sugar or candy sprinkles, for garnish


  1. Preheat oven to 350°F. Line baking sheets with silicone baking mats or parchment paper.
  2. In the bowl of a stand mixer (or a large bowl, if using a hand mixer), beat the sugar and butter on low speed until combined. Increase speed to high and beat until light and fluffy (about 5 minutes). Scrape the sides and bottom of the bowl with a spatula. Reduce speed to medium and beat in the ricotta, vanilla, eggs, 1 teaspoon lemon zest and 1 teaspoon lemon extract.
  3. Reduce speed to low. Add flour, baking powder and salt; beat until dough forms, scraping the bowl again as needed.
  4. Drop dough by heaping teaspoons (I use a #50 cookie scoop, which holds 5/8 ounce), about 2 inches apart, onto the prepared baking sheets. Bake until cookies are very lightly golden, about 15 minutes (cookies will be soft). With spatula, gently remove cookies to wire rack to cool completely before decorating.
  5. When cookies are completely cool, prepare icing. In small bowl, stir together powdered sugar, milk, 1/2 teaspoon lemon zest and 1/4 teaspoon lemon extract until smooth. With small spoon, spread or drizzle icing on the tops of the cookies, sprinkling with colored sugar or candy sprinkles before the icing dries (I usually glaze 8-10 at a time, sprinkle, and repeat. Once the glaze is set, the cookies can be stored at room temperature in an air-tight container for about a week. Enjoy!


Original Recipe by Big Flavors from a Tiny Kitchen - Ashley Covelli (adapted from Allrecipes)


I can’t wait to see what everyone else baked up this year!

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  • These look delicious! I loved participating in the cookie swap, so much fun for such a great cause!

  • Those look wonderful, Ashley! I still have some baking to do…I’d like to try these!