Go Back
–+ servings

Lemon Rosemary Ricotta Cookies

Deliciously soft cookies with hints of lemon and herb
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes
Servings: 20 Cookies
Course: Dessert
Ingredients Method Notes

Ingredients
  

For the Cookies:
  • 2 Cups All Purpose Flour
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 Tbs Fresh Rosemary-finely chopped
  • 1 Cup Granulated Sugar
  • 1/2 Cup Unsalted Butter-Softened
  • 1 Tbs Lemon Zest (from approximately 2 Lemons)
  • 1 Tbs Fresh Lemon Juice
  • 1 Large Egg
  • 1 Cup Whole Milk Ricotta Cheese
  • 1 tsp vanilla extract or vanilla bean paste
For the Icing:
  • 1 1/4 Cup Powdered Sugar
  • 1 tsp Lemon Zest
  • 1 tsp Fresh Rosemary-finely chopped
  • 3 Tbsp Fresh Lemon Juice

Method
 

For The Cookies:
  1. *In a medium mixing bowl, whisk together the flour, baking powder, salt, and fresh rosemary until well combined. Set aside.
  2. *In an electric stand mixer fitted with the paddle attachment, cream together the sugar, butter, and lemon zest until combined.
  3. *Mix in the egg and lemon juice then blend in the ricotta and vanilla extract.
  4. *Gradually add in the flour mixture to the mixer and mix until combined.
  5. Cover the bowl and chill for 1-2 hours or until the dough is not quite so sticky.
  6. During the last 20 minutes of chilling the dough, preheat the oven to 350 degrees. Line cookie sheets with parchment paper or baking mats.
  7. *Scoop dough out and roll with your hands. Place the rolled-out cookie dough on the sheets spaced approximately 2 inches apart.
  8. Bake cookies in the preheated oven for 15-20 minutes. Remove the cookies once almost set. Continue to chill the remaining dough.
  9. Let the cookies cool on the cookie sheets for several minutes and then transfer to a cooling rack to cool completely. Repeat with the remaining dough.
For The Icing:
  1. *While the cookies are cooling, mix together powdered sugar, lemon zest, rosemary, and lemon juice in a small mixing bowl.
  2. *When the cookies are completely cooled, dip the cookie tops in the icing and set them on parchment paper to catch any dripping.
  3. Let glazed cookies set at room temperature. Store cookies in an airtight container. If stacking, place parchment paper between layers. Enjoy!

Notes

*Baking with Boone recipe. Throughout the instructions, you will see *. Each recipe step containing the * means you can incorporate your kiddo into the baking process. Please note that your child should be supervised at all times in the kitchen. You also know your child the best, if you feel uncomfortable having them participate in any step listed, please feel free to complete the step yourself! Happy Baking! 
Tried this recipe?Let us know how it was!