Lemon Ricotta Christmas Cookies

Lemon Ricotta Christmas Cookies


Cookie dough:

  • 60g butter
  • 1/2 cup organic sugar
  • 1 egg
  • 80g ricotta cheese
  • 1 tbsp lemon juice + 1 tbsp lemon zest
  • 1 1/4 cups all-purpose flour
  • 1/4 tsp baking powder

Lemon Glaze:


  1. Using an electric mixer on medium speed, cream together the butter and sugar. Add the egg and beat until combined.
  2. Add the ricotta cheese (draining it first if it’s too watery), lemon juice and zest, and mix well until everything is completely combined.
  3. Add the flour and baking powder to the mixer slowly until integrated.
  4. Chill the dough in the refrigerator for 2 hs.
  5. Preheat the oven to 180c and line a baking sheet with parchment paper. Scoop the dough and roll balls between your palms. Place on the cookie sheet and flatten slightly, leaving room in-between as they will expand.
  6. Bake for 15 minutes or until the bottoms start to brown and the tops are firm.
  7. Once cooled, whisk all the ingredients for the  glaze and spoon over each cookie, topping with Christmas sprinkles before it hardens.
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