Ricotta Lemon Cookies are a great choice for Easter dessert! Soft lemon cookies topped with lemon cream cheese frosting are the best!
For these Ricotta Lemon Cookies you'll need: flour, sugar, powdered sugar, lemon juice & zest, egg, baking soda, cream cheese, butter, ricotta, vanilla and salt.
First whisk your dry ingredients together in a medium mixing bowl. Set aside until needed.
Cream sugar, butter, ricotta and lemon zest until light and fluff. About 3 minutes on medium speed.
Mix eggs in one at a time. Mix in vanilla extract just until combined.
Add dry ingredients to the ricotta lemon cookie mixture. Do not overmix.
Scoop ricotta lemon cookie dough into 2oz portions on a parchment lined sheet tray. Chill for 4-24 hours.
Make lemon cream cheese frosting while the ricotta cookies are chilling. Frosting should be room temperature when topping your lemon Easter cookies.
Top ricotta lemon cookies with as much or as little lemon cream cheese frosting as you like.
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