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Ricotta Lemon Cookies

Soft ricotta cookies made with country crock original spread and topped off with a lemon icing.


  • 4 cup flour
  • 1 cup Country Crock Original
  • 3 eggs
  • 2 cups ricotta cheese
  • 2 cups sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp orange extract
  • Icing
  • 2 cups Confectionary sugar
  • 3-4 Tablespoons Water gradually add more water if needed
  • 1 Teaspoon Lemon orange or vanilla extract
  • Optional: 1-2 tsp. corn syrup for a shiny icing


  • Pre-heat oven to 350 degrees F.
  • In a large bowl beat the sugar and Country Crock until mixed together.  Add eggs and orange extract and continue to beat until creamy.
  • Sift together flour, salt and baking soda. Add 1/2 the flour and mix together until a batter forms.  Add remaining flour and ricotta and continue to mix until you reach a thick sticky batter (dough).
  • Line baking sheets with parchment paper and drop rounded teaspoons onto each pan and bake for 10 minutes (or until lightly browned on the bottom).  Let cook 5 minutes then transfer to cooling racks.
  • Combine all the ingredients for the icing and mix well until you have reached the desired consistency and there are no lumps.   Dip the tops of each cookies into the icing and place back on cooling rack to dry.


Optional: add color sprinkles or other decor
Tried this recipe?Let us know how it was!