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Lemon Ricotta Cookies

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A coworker, Dawn, brought in to work a delicious version of these cookies and immediately I asked for the recipe. Well, actually I ate three of them before getting the recipe. The cookies are very moist, which I am assuming is from the ricotta cheese. These cookies are a must-make for the holiday season. Get baking!

Lemon Ricotta Cookies

*With the changes that I made, reducing the butter and using agave instead of sugar, these still turned out fabulous!


  • 3 eggs
  • 3/4 cup butter (I used Smart Balance) *recipe calls for 2 sticks
  • 1 15 oz container ricotta cheese
  • 2/3 cup agave nectar *recipe calls for 2 cups
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 4 cups flour


  1. Cream all ingredients together except flour.
  2. Slowly add flour, 1 cup at a time. Mix well.
  3. Drop cookies onto cookie sheet with cookie scooper.
  4. Bake 350F for 12 minutes.


  • Mix together 4 oz cream cheese (half an 8 oz package)
  • 1 cup powdered sugar
  • 1/2 lemon, squeezed for juice
  • Spread on cookies, ENJOY!


About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

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