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Lemon Ricotta Cookies

Lemon Ricotta Cookies



Hi everyone!

I'm excited to be a guest blogger for the wonderfully talented and amazing Ginger Warrior! I feel especially excited to be blogging about one of my favorite things in the world...


First off, maybe I should say who I am. My name is Brooke Hinckley. I met Ceri years ago through my awesome brother Beau and we've been friends ever since. I'm married to a wonderful guy, Elliott, and we have four beautiful little girls: Ellee (7), Emelyn (5), Echo (2 1/2) and Ever (10 months). I live in the USA in the wonderful state of Colorado. I've never actually been out of this country so it's weird to think that many of you don't live in America or may never have been here. Gratefully I'm getting a bit more culture in my life through this blog.

My parents knew what they were doing when they named me Brooke and quickly started calling me "Brookie Cookie." I've always loved cookies and have been in the kitchen helping to bake them for as long as I can remember. I was so excited when my mom finally gave me total control of the kitchen to bake on Sunday afternoons. What a treat! I am really excited about the recipe I'm sharing today...these cookies are "melt in your mouth" delicious! I got the recipe from my Aunt Kim. She had them at a bridal shower or baby shower or some event like that and I knew I had to have the recipe! Allow me to introduce...




For the cookies

227g/80z/1 cup butter (softened)                                        

450g/16oz/2 cups sugar (granulated or caster both work fine)

2 eggs

425g/15oz ricotta cheese

1/2 tsp lemon extract

1 tsp fresh lemon juice

1 lemon zested

1 tsp baking powder

1 tsp salt

312g/11oz/2.5 cups flour

For the frosting

85g/3oz/6 tbsp butter (softened)

375g/13oz/3 cups icing sugar (powdered sugar)

3 tbsp fresh lemon juice

1 tbsp milk

1 lemon zested


1. Preheat your oven to 180c/350f/gas mark 4

2. Line baking sheets with parchment/greaseproof paper

3. Cream together the softened butter and sugar by hand or with a hand/stand mixer.


4. Next, add your "wet" ingredients. I add my 2 eggs and mix them and then I add the 15 oz of ricotta cheese and give it a further good mix. Next you put in the lemon extract, fresh lemon juice and the lemon zest and back to mixing!

Before this recipe, I had never "zested" anything. As soon as I realized zesting was involved I knew I had made it big-time! This cookie has all the elements of a fancy bakery cookie but anyone can make it and they are DELICIOUS! Plus, people will really be impressed that you know how to zest a lemon. Okay, maybe I was just impressed with myself...


5. After your wet ingredients are added, add your baking powder, salt, and flour and mix again. Now, your cookie dough is complete!

The dough has a very soft, sticky consistency. It's not like most cookie doughs but then again, these cookies aren't like most cookies! So don't worry about the texture of the dough.


6. Drop about a teaspoon or so (just depends on how big you want your cookies to be) of dough for each cookie onto the baking sheet. Aim to place the cookies about 2 inches apart.  Mine were a bit close as you will see in a minute!

I'm sure you could chill the dough for a while and roll pretty balls of dough but, who really wants to wait around to do that!?!? Once I'm to this point, I can smell the fresh lemon and see the dough and I'm ready to make some cookies. Note: I do put the dough in the fridge in between batches as the cookies are baking. And the dough is easier to handle once it's chilled a little. So if you have more patience than me and want to let it chill for 30 minutes or so then go ahead. I don't notice any difference at all in the taste of the actually baked cookie whether the dough  had been chilled or not. It's just easier to spoon the dough if it's a bit chilled.

With the smaller cookies like I did, I was able to make 60 cookies (or 5 dozen). I love big cookies but when I make smaller cookies I trick myself into thinking I get to eat lots more of them.  Plus with kids the smaller cookies fit better in their little hands.


7. After you've filled your sheet with lemon ricotta goodness put the pan in the oven and bake for 12-14 minutes.

I usually take mine out just before they start to brown around the edges. I love a light, fluffy cookie. You can see I didn't place them that perfectly on the pan and that some of them kind of blended into each other. Bummer! When that happens I feel like it's my responsibility to eat any "imperfect" cookies. I mean, I wouldn't want someone else to have to eat a misshapen cookie, ya know? ;)


8. One the cookies are done place them on a cooling rack.

If you happen to have an ADORABLE 10-month baby girl who has been patiently waiting to do "quality control," you can give her an unfrosted cookie and see if she approves. (I think she would have been content to taste-test a few more.)


 Now onto the frosting!

1. To the softened butter add the lemon juice and milk and mix until well combined.


2. Add the icing/powdered sugar and give it another good stir.

3. Time to pop in the lemon zest to make it nice and zingy!

By this point, you may have some other little girls who come in the kitchen and plead to do quality control on the frosting. I forgot to get a picture of that but believe me, they were excited!


4. Time to cover your cookies in delicious frosting like so!


I tried to get a decent picture of my girls all sampling a cookie but it just didn't work out as I had envisioned. Echo (the one on the left) was trying desperately to force a smile but she couldn't get both corners of her mouth to work. Poor thing. She's been so sick for nearly 3 weeks now. Normally she'll eat these cookies by the dozen but she couldn't even muster up the strength to try one. My baby Ever, on the other hand, gobbled hers up so fast I didn't even get her cookie in the picture. And then there's my older girls, Emelyn and Ellee. They were pretty excited that they got to eat a cookie first thing in the morning for the picture.


I hope you all try making these cookies and love them as much as me and my girls do! I'm so grateful that my Aunt Kim shared the recipe for us all to enjoy where ever we live in the world.

Brooke, Emelyn, Ellee, Echo and Ever, over and out.

P.S. I am all for sharing recipes with others. What about you? Do you like to share recipes? Or, do you have a recipe that's "your" recipe and you don't want anyone else to use it?

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1 Comment

  1. I cannot wait to try these, shopping trip coming up I think! Thanks

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