Best Lemon Ricotta Cookies Nordstrom Cafe Recipe

Just the Right Lemon Zest

If you’re looking for the perfect lemon cookies, you can’t go wrong with a famous lemon ricotta cookie from Nordstrom Café. These delectable cookies have a light cake-like texture with the perfect amount of zesty lemon flavor. Take this recipe, and add it to your family table cookbook! 

To make Nordstrom lemon ricotta cookies, all you need is ingredients that you probably already have in your pantry. The best part about this lemon ricotta cookie recipe is using real lemons to give the cookie dough that ideal lemon taste. I should let you know that these cookies will take you two days to make between preparing the dough, and actually baking. Don’t let that steer you away from making these, because trust me they’re worth it! 

Gathering Ingredients

To begin baking Nordstrom lemon ricotta cookies you need to gather the ingredients. 

Lemon Ricotta Cookie Recipe

• 2 1/2 cups all purpose flour 
• 1 tablespoon baking powder 
• 1 tablespoon salt (kosher) 
• 2 sticks unsalted butter, room temperature 
• 2 cups granulated sugar 
• 2 large eggs 
• 1 pound (16oz) whole milk ricotta cheese 
• Grated lemon zest (6 lemons) 
• 1 tablespoon fresh lemon juice  

Tangy Lemon Glaze (icing)

• 1/2 cup unsalted butter, room temperature 
• 3 cups confectioners’ sugar (powdered sugar) 
• 1/4 cup lemon cups (about two lemons) 
• Grated lemon (honestly optional-but pretty!)

Preparing the Cookie Dough

Remember that you’ll need to make the dough a day prior to baking the famous lemon ricotta cookies. Begin with your dry ingredients, sifting the baking powder, and salt into the flour mixture using a medium bowl. Next, use a large bowl & hand mixer on high speed to beat the butter into the granulated sugar until light & fluffy. 

One at a time crack your eggs into the large bowl keeping the hand mixer on low speed. Continue on the low speed as you add in the whole milk ricotta cheese, lemon zest, and juice. Slowly pour the flour mixture from the medium bowl into the large bowl.

Once the flour mixture is just incorporated into the mixing bowl stop the hand mixer, so you don’t over mix the dough. The cookie dough should be soft, and slightly sticky. After the cookie dough is just incorporated, let the cookie dough rest for one minute.

If you’ve ever had one of these great cookies from Nordstrom Café you know they’re large deletable treats! The recipe calls for the dough balls to be around 3oz, which will make around eighteen cookies.

You can always reduce the size of the cookie dough balls to make a large quantity of smaller cookies. Using an ice cream scoop or cookie scoop measure out your dough, and begin rolling the dough into balls. 

You can drop dough balls back onto the cookie sheet, or move dough balls into something that easily fits in your freezer. Freeze the dough for at least 12 hours, or until completely solid. You may want to cover the cookie dough with plastic wrap, or you can uncover it depending on your container. 

The first time I made these I froze the dough for a few hours (uncovered), then transported the cookie dough into a freezer bag to freeze overnight. The cookie dough can be stored in a freezer bag or airtight container for up to 2 weeks before baking. This is helpful if you need to make a batch for a larger crowd! 

Tips for Lemon Zest

• Use a plane grater to zest lemons 
• Rotate the lemon as you zest 
• Don’t over zest (the white part is bitter)

Preparing to Bake

First step, make sure to set out 1 stick of unsalted butter to rise to room temperature. To begin baking you’ll need a cookie sheet lined with parchment paper. You’ll want to use more than one baking sheet, so you can evenly distribute your cookie dough on the cookie sheet. Space the cookie dough balls about 3 inches apart on the cookie sheet, and let the cookies thaw for 30 minutes. 

While the cookie dough balls thaw you can preheat the oven to 350F, and begin preparing the tangy lemon glaze. In a large bowl beat together your butter and confectioners’ sugar (powdered sugar) using a hand mixer. Add in lemon juice and continue to mix until the consistency of frosting. The fresh lemon juice icing can’t be beat! 

Instructions for Baking

• Bake cookies at 325 F
• Around 11 minutes rotate cookies in oven 
• Bake cookies for 22 minutes, or until golden brown around the edges 
• Allow the cookies 5 minutes on the cookie sheet to cool 
• Scoop cookies on to the wire rack to cool completely

Icing the Cookies

Using a spoon, or icing spatula take one tablespoon of icing, and gently spread a thick layer on top of the cookie. Allow the icing to set on all the cookies. Top the iced cookies with a sprinkle of lemon zest to give the cookie color, and additional zesty lemon flavor. 

The tangy lemon of the cookie would be great paired with a scoop of sea salt ice cream, but in my opinion these cookies can stand alone! Cookies can be stored in an airtight container for up to two weeks, but I doubt they will last that long! 

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