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Lemon Ricotta Gems (she: Jana)


  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 container 15 oz. whole milk ricotta cheese
  • zest and juice of one medium lemon
  • Glaze:
  • 2 1/2 cups powdered sugar
  • zest and juice of 2 medium lemons


  1. Preheat oven to 350 degrees.
  2. Combine flour, baking powder and salt in a medium bowl. Stir to combine and set aside.
  3. In an electric mixer beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time and beat to incorporate between each egg. Add the ricotta cheese, lemon juice and zest and beat until combined. Mix in the dry ingredients until combined.
  4. Line baking sheets with parchment paper or a silpat. Using a 2 tablespoon size (medium) scoop, place cookies on baking sheets. Bake for 13-15 minutes or until the edges just start to get golden brown. Let cookies sit on baking sheets for about 5 minutes and then transfer to a wire rack to cool completely.
  5. Make the glaze by combining the powdered sugar, juice and zest. If too runny, add a little more powdered sugar and if too solid add some more lemon juice until it reaches the desired consistency. Spoon or drizzle glaze over cookies. The glaze will harder after an hour or so and then they can be stacked in a container for delivery...or a late night snack!