It was only a few years ago that I made my first ricotta cookie and boy was I hooked! Since then, I’ll find any way I can to incorporate the same basic recipe into a seasonal flavor. My first was Orange Spice for Fall and then Lemon Raspberry for Spring and now for the holidays, this gorgeous Gingerbread with Lemon Glaze! If you even remotely like the taste of gingerbread or even pumpkin cookies, you’re going to flip for these cookies. People in the “test audience” (co-workers) commented on how fluffy and delicious they were. Ricotta cookies only get better with age. I swear they seem to stay eternally soft but don’t quote me on that because they’re never around long enough to test that theory. You can see they are bringing it on the volume quotient.
They make a ton of cookies, so they’re perfect for cookie swaps, potlucks, gift giving or stuffing into your cookie hole. They make enough to share, but I get it if you change your mind…just remember Santa’s watching and all. (But I bet he’d overlook it if you left him a plate full.) I mean, look at that lemon zest in the glaze…that alone secures you a spot on the nice list!
The video shows you how to bring it all together and what the recipe should look like in different stages.
Just a note that these cookies require a 2 hour chill time prior to baking so please make sure to factor that into your prep time. The dough can be made 2 days in advance as well!
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Gingerbread Ricotta Cookies with Lemon Glaze
Total time does not include 2 hours chilling time for dough.
Notes
**THIS RECIPE REQUIRES A 2 HR CHILL TIME. Plan your other baking accordingly.**
If you'd prefer a non-citrus icing, use the same amount of powdered sugar, 1 tsp vanilla extract and 1-2 tbsp of egg nog.
Ingredients
- 2 sticks (1 cup) butter, softened
- About 2 cups (425 grams) sugar
- 15 ounce tub whole milk ricotta cheese, drained
- 1/3 cup molasses
- 1 tsp ground ginger
- 1 tsp ground cloves
- 3 1/2 teaspoons vanilla extract, divided into 2 1/2 tsp for dough and 1 for icing
- 2 large eggs
- About 4 cups (480 grams) all-purpose flour
- 2 tsp baking soda
- 1/2 tsp fine sea salt
For Glaze
- 1 cup powdered sugar
- Grated zest of 2 small or 1 large lemons
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1-2 tbsp milk (I used evaporated)
Instructions
- Using a mixer, cream 2 sticks butter with sugar until fluffy, about 3 minutes.
- Add drained ricotta, molasses and 2 1/2 teaspoons vanilla and beat well.
- Beat in the eggs.
- Mix together flour, ground ginger, ground cloves, baking soda and salt and add gradually to the wet mixture.
- Cover dough and chill for at least 2 hours (or up two days.)
- Heat oven to 350 degrees and line cookie sheet with parchment paper or silicone baking mat.
- Scoop dough onto cookie sheet and about 2" apart.
- Bake about 15 minutes or until just golden on the bottom.
- Let cool on cookie sheet for 3-5 minutes then transfer to wire rack to cool completely.
- Sift powdered sugar, then whisk in lemon zest and juice, remaining 1 tsp vanilla and enough milk to make a spreadable icing.
- Spread icing on cooled cookies, then let set for at least 20 minutes before serving so glaze can set.
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24 Comments
OMG THIS LOOKS AMAZING, and I bet it smells amazing too. I am making these this week because for once I have all of these ingredients.
And I see you did!! I hope you loved them as much as we do!
These cookies look and sound deliciously light and flavourful, and so Christmassy!
They definitely are! A holiday staple for us now, for sure!
With the glaze on top, those cookies look very festive! Yum 🙂
Thanks so much, Mila!
Thank you for bringing these to FF. I think I would call them cake cookies. Delicious!
Call them what you like, we call them delicious!
These cookies look and sound wonderful! Perfect for Christmas!
We just had one tonight and I can say it put us in the Christmas spirit!
I want these now, they look so good. Thanks for sharing on Fiesta Friday group.
You’re very welcome! They are one of our favorite cookies for sure!
These cookies look absolutely amazing! I want a couple of them right now! 😐
I’m sure they would smell mindblowingly amazing too!
I can vouch they freeze really well as I pulled a few out tonight to send to others. I had to have a “quality control” one before wrapping it up. So make a big batch and enjoy them for weeks to come!
These look so wonderfully moist! Thanks for sharing at the What’s for Dinner party. Have a wonderful week!
They are and only get better with age like the rest of us! 😉
I love gingerbread! These sound delicious! Thanks for joining us for Friday Favorites. I’m featuring you this week.
Thanks so much, Jerri!! I appreciate it!
Oh my goodness these look soo good, I make my own ricotta I can’t wait to make these. Thanks for sharing on Bloggers Pit Stop. Hope to see you next week.
Oh wow! Those will be made with extra special love!! <3
Great flavor combination!
These sound perfect to snack on during the holidays! Thanks for sharing at Fiesta Friday party!
How perfect for Christmas… saving the recipe for next year!
Thank you for sharing your gingerbread ricotta cookies recipe at Create, Bake, Grow & Gather. I’m delighted to be featuring it at tonight’s party and pinning too.
Happy New Year!
Kerryanne
They do look delicious. I have never heard of these but had to pin the recipe to try out because you presented such a convincing argument that they are so good. LOL Thanks for sharing on the link party. I look forward to even more posts. #HomeMattersParty Happy New Year!