Elderberry Lemon Ricotta Cookies Recipe

Lemon Ricotta Cookies with Elderberry Glaze

Recipe by Michele Narsinghani (@momunderpressure)

These soft and cakey lemon ricotta cookies are anything but boring. Ricotta cheese lends a thick and creamy texture while the Elderberry glaze adds a sweet touch of immune support* to these decadent delights.



  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 (15 ounce) container whole milk ricotta cheese
  • 3 tablespoons lemon juice
  • 1 lemon, zested
elderberry lemon ricotta cookies Directions:

Preheat oven to 375 degrees F. 

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy. Add the eggs, one at a time, and beat together until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Gently stir in the dry ingredients. Do not over mix the batter. 

Spoon the dough onto parchment lined baking sheets (about 2 tablespoons per cookie). Bake for 15 minutes, until slightly golden brown at the edges. Remove from the oven and let the cookies cool for at least 20 minutes.

For the glaze combine powdered sugar, elderberry syrup, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2 teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden before serving.

elderberry lemon ricotta cookies


*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.