Meyer Lemon Ricotta Cookies

  • Yield: 4 dozens
  • Prep: 20 mins
  • Cook: 12 mins

Meyer lemons are available mid-November through early spring in specialty food stores. You will need 2 to 3 medium-sized lemons. Regular lemons can be substituted.


1cup (2 sticks) unsalted butter, softened
2cups granulated sugar
2 eggs
15ounces whole-milk ricotta cheese
1/2teaspoon lemon extract
3tablespoons Meyer lemon zest, freshly grated
1tablespoon Meyer lemon juice
2 1/2cups all purpose flour
1teaspoon baking powder
1teaspoon salt
6tablespoons (3/4 stick) unsalted butter
3cups confectioners' sugar
3 to 4tablespoons Meyer lemon juice
Decorating sugar, silver dragees (small silver balls), optional


  1. Preheat oven to 350F. Line baking sheets with parchment paper.
  2.  Combine butter and sugar in bowl; beat with an electric mixer until light and fluffy. Add eggs, ricotta, lemon extract, zest and juice; blend well.
  3.  Add 1 cup flour, baking powder and salt; blend to combine. Add remaining flour in two parts, blending to combine, until a dough forms.
  4. Drop by rounded tablespoons 2 inches apart onto baking sheets. Bake 12 to 15 minutes or until very light golden. Let cookies rest on baking sheet for a few minutes and transfer to wire cooling rack.
  5.  While cookies cool, prepare glaze by creaming together butter and sugar. Continue to mix, gradually adding juice until desired consistency. Decorate cooled cookies adding dragees or decorating sugar, if desired, before icing sets.

—Recipe courtesy of the American Dairy Farmers

Nutritional Info *per serving

  • Glycemic Load 5.71
  • Calories 150
  • Fat 7g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 2g
  • Cholesterol 25mg
  • Sodium 70mg
  • Potassium 25mg
  • Carbohydrate 21g
  • Fiber 0g
  • Sugars 16g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 2%
  • Calcium 2%
  • Iron 2%