Lemon Ricotta Cookies

One of the things I miss most about New York is having Brunch at Sarabeth’s. If you haven’t been there yet, make sure to put on your food bucket list. It’s that good! Sarabeth is a James Beard award winning chef, and it shows in her pastries. If you have been able to visit one their several locations, then you know that it is like a retreat from the hustle and bustle of the city. And you probably know that they have possibly the best lemon ricotta pancakes in existence. They are so light and airy and so unlike any other pancake you will ever have.

I wanted to recreate their light and airy texture with these cookies. They are soft and tangy, and disappear faster than you could imagine.(‘Did I really just eat that entire plate of cookies’?!) It’s okay we won’t tell! You can just make another batch.



Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a large bowl beat the sugar and butter together until fluffy.

Add in the eggs, ricotta and beat until mixed in.

Follow with vanilla, lemon oil, lemon juice, and zest.

Add a couple drops of food coloring (if desired)

In a separate bowl, stir the flour, salt, baking soda, and baking powder together.Gradually add the flour mixture. Mix until just combined.

Scoop dough with a mini scooper and roll into a ball. Place on baking sheet, and repeat with remaining dough.

Bake for 8-10 minutes or until they are puffy and lightly golden around the edges.

While they cool prepare the frosting.  Drizzle over each cookie.

Top with decoration (optional)