Sicilian Lemon Ricotta Cookies


These are soft, tender, cake-like cookies that have been kissed by lemons.

They are perfect when you feel like having a small sliver of cake, but who among us really eats only a sliver? So, I bake these cookies, keep them in the freezer and take out one (or 3) when I want a lemon-y bite.



  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 pound butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1-2 teaspoons lemon zest
  • 1/2 pound whole milk ricotta
  • 1/2 cup confectioner’s sugar, plus 2 tablespoons
  • 2 tablespoons whole milk
  • 1 teaspoon lemon zest
  1. In a small bowl, combine the flour, salt, baking soda and baking powder, set aside.
  2. Using a stand mixer, (Kitchen Aid type) with the whisk attachment, cream the butter and sugar.
  3. Add the eggs, one at a time. beating after each addition. Add the vanilla and lemon zest.
  4. Switch to the paddle attachment, alternately, add flour and ricotta to the butter and sugar mixture. This is suppose to be a sticky dough, don’t be tempted to add more flour.
  5. With a small spoon, drop dough onto parchment-lined baking sheets.
  6. Bake in a 350* oven 10-12 minutes.
  7. Meanwhile, in a small bowl, combine the confectioner’s sugar, milk and lemon zest for the icing. It should be thick and spreadable.
  8. When cookies are completely cooled, spread a bit of icing on each.
  9. Store in covered container, (once icing has hardened) refrigerate or freeze.
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