Lemon Ricotta Cookies


by Heather Harris Brady

First off let me note that I have not fallen off the wagon and gone whole-hog on the food coloring – that bright fuschia icing is from freeze-dried raspberries! I know, right? Perfect for upcoming holiday cookies! But I digress.

This cookie story starts with a trip my little slice of heaven on Earth – Whole Foods. I could wander that store for hours. In the bakery of the Whole Foods in question is a display of international cookies, including a lemon ricotta coated in pale pink raspberry icing. They are delicious.

So the quest began. Finding a recipe for the cookie was easy enough, and while I tinkered with it a bit they are basically the same. But the icing was going to be the hard part. I finally hit paydirt when I read a piece on a pastry chef who uses pulverized freeze-dried fruit for macarons.


I got this bag at Target for $3.99 and only used about a third of it for this recipe. The color is spectacular and I’m going to experiment with this idea more in the future. I touched up the flavor with a bit of raspberry bakery emulsion and voila! These cookies are delicate, cakey and while you could use a lemon glaze if you want I think the raspberry really sets them off.

Lemon Ricotta Cookies with Raspberry Glaze, Makes about 30 3″ cookies

  • 1 stick of salted butter
  • 1 container of part-skim ricotta (15 oz.)
  • 2 eggs
  • 1-1/2 c. granulataed sugar
  • Zest of two lemons, finely grated
  • 2 T. fresh lemon juice
  • 1 t. lemon bakery emulsion
  • 2-1/2 c. unbleached all-purpose flour
  • 1 t. baking powder
  • For the glaze:
  • 2 c. powdered sugar
  • 1/3 c. freeze-dried raspberries
  • 1-2 T. water
  • 1/2 t. raspberry bakery emulsion

Preheat the oven to 350. Cream the butter and sugar together well.


Beat in the ricotta, then the eggs one at a time, beating well after addition.


Beat in the flour and baking powder.


Stir in the lemon zest, juice and flavor. You should have a thick, creamy batter.


Drop by tablespoons until a lightly greased cookie sheet. Bake about 12-15 minutes, until the edges are light golden brown.



Cool the cookies while you make the glaze. The freeze-dried raspberries are an amazing color, and they taste like raspberry popcorn.


Put the raspberries in a spice grinder and run until finely ground to a powder.


Add the raspberry powder to the powdered sugar.


Drizzle in water until you have the desired consistency.


Spoon the glaze over the cookies. You can do the whole cookie, or just a lacy pattern if you don’t want as much raspberry flavor.



Let the glaze air-dry for about two hours and then store the cookies in an airtight container.

Four years ago: Apple Pie
Three years ago: Peanut Butter Pie
Two years ago: Ginger-Chocolate Scones
One year ago: Quick Orange Cinnamon Rolls


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