You wouldn’t believe how many times I’ve gotten lost (not really, but you get it) wandering the aisles at Nordstrom just for a whiff of their bakery.
It’s like the retailer knows how to win me over with both fashion and food.
And the source of that heavenly scent?
Not the fine leather goods.
The Nordstrom lemon ricotta cookies.
These delectable cookies have become an institution. They’re these perfect little clouds of sweetness. They have a light cake-like texture with just the right amount of lemon zest. The first time I had them, I uttered, “Oh, wow. I get it now.”
I can’t resist stopping by the cafe for one (or two, let’s be honest) whenever I’m in the store.
They’re the ultimate treat – a little bit fancy but totally satisfying. Plus, the tangy lemon glaze on top? Divine.
But the reality is, I can’t stop by Nordstrom as often as I crave their cookies. I’d have some severe budgeting issues if I did that!
So I took it upon myself to make a copycat recipe of the Nordstrom Cafe lemon ricotta cookies.
The recipe for these famous lemon ricotta cookies has remained a closely guarded secret for years. But today, I’m bringing a taste of the Nordstrom cafe right into your kitchen.
This recipe is perfect for both seasoned bakers like myself and first-time cookie enthusiasts.
Whether you’ve been whipping up batches of chocolate chip cookies since childhood or if you’ve just discovered the joy of baking on TikTok (make sure to check out #nordstromlemonricottacookies!), this recipe is easy and guaranteed to deliver delicious results.
I can’t wait for you to try them!
When baking a new recipe, my first step is to get out all the ingredients. Here’s a breakdown of the ingredients you’ll need to create these perfect lemon cookies:
Dry Ingredients:
- All-purpose flour (important note: for the best results, use high-quality, purpose flour)
- Baking powder
- Kosher salt
Wet Ingredients:
- Unsalted butter, softened to room temperature (This is crucial! We don’t want any lumps in our cookie dough.)
- Granulated white sugar
- Large eggs
- Whole milk ricotta cheese (part skim ricotta can work in a pinch, but for the full Nordstrom café experience, whole milk is the way to go). I like Polly-O ricotta. It’s really creamy and smooth.
- Lemons (a microplane grater is your friend here for achieving the finest zest)
- Fresh lemon juice
For the Lemon Glaze:
- Powdered sugar
- Fresh lemon juice
- Lemon extract (optional, but adds a nice zesty lemon flavor)
Now that we have our ingredients laid out, let’s begin baking!
Gather Your Tools
Before diving in, ensure you have all the necessary equipment. You’ll need:
- Large bowl (for mixing dry ingredients)
- Medium bowl (for mixing wet ingredients)
- Electric mixer (a hand mixer or stand mixer works well. Keep it at medium speed for best results.)
- Paddle attachment (if using a stand mixer)
- Cookie scoop (an ice cream scoop works just fine, too)
- A large baking sheet or cookie sheet lined with parchment paper (parchment paper is a lifesaver for preventing sticking!).
- Wire rack (for cooling the cookies)
- Small bowl (for whisking the glaze ingredients)
- Plane grater (for your lemon zest)
Tips:
- For smaller cookies that mimic the size of the Nordstrom cafe originals, use a smaller cookie scoop or simply portion out smaller dough balls with your hands.
- Leave enough space between the cookie dough balls on the baking sheet to allow for spreading during baking.
- Bake the cookies for 12-15 minutes until the edges are golden brown and the centers are just set. Resist the urge to peek into the oven too often, as this can cause the cookies to flatten out.
- Let the cookies cool completely on the baking sheet, and then transfer them to a wire rack to cool further. This allows them to firm up and ensures a perfect texture.
- Use high-quality, purpose flour for the best results. Fresh lemons are essential for achieving that bright lemon flavor. Aim for whole milk ricotta cheese for the closest texture to the Nordstrom cafe originals.
- Room Temperature Butter is Key: Softened butter creams together more easily with the sugar, resulting in a lighter and fluffier cookie texture. Don’t use melted butter!
- Once you’ve incorporated the dry ingredients into the wet ingredients, stop mixing! Overmixing can lead to tough cookies.
- Chilling the dough for at least 30 minutes (or even overnight) helps the flavors meld and prevents the cookies from spreading too much in the oven.
- Using a cookie scoop ensures even-sized cookies and helps with portion control. For smaller cookies like the ones at Nordstrom, use a smaller scoop or adjust the dough ball size.
- Adjust the consistency of the glaze to your preference. Thicker for dipping, thinner for drizzling.
- Store leftover cookies in an airtight container at room temperature for up to 3 days. For the best texture and flavor, freeze them for up to a month.
- This recipe is easily doubled or tripled to create a larger batch for sharing or freezing.
- Feel free to experiment! Add a pinch of poppy seeds to the dough for a little extra crunch, or drizzle the cookies with melted white chocolate for a decadent twist.
These are truly some of the best cookies I’ve ever had. I love that this lemon ricotta cookie recipe has become a fan favorite among my friends and family. I feel like I’ve spent my entire life baking cookies and these are always a hit when I make them. What recipe should I share next? Anything you’ve been looking for? Drop a comment below and I’ll see what I can do. Happy baking!
Nordstrom Lemon Ricotta Cookies
Description
These cookies capture the bright lemon flavor and light, cakey texture of the famous Nordstrom cafe cookies.
Ingredients
- Dry Ingredients:
- 2 ½ cups all-purpose flour (preferably high-quality, purpose flour)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 2 large eggs
- 16 ounces whole milk ricotta cheese
- Zest of 6 lemons (use a microplane grater for finer zest)
- 1 ½ tablespoons fresh lemon juice
- Lemon Glaze:
- 3 cups powdered sugar
- ¼ cup fresh lemon juice
- 1 teaspoon lemon extract (optional)
Instructions
- Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes, or until the edges are golden brown and the centers are just set. Avoid peeking into the oven too often to prevent the cookies from flattening out.
- Whisk together the flour, baking powder, and salt in your large bowl.
- In your medium bowl, cream together the softened butter and sugar with your electric mixer on medium speed until light and fluffy. Increase the speed to high and beat for another minute or two.
- One by one, add the eggs to the creamed butter and sugar mixture, beating well after each addition. Next, stir in the ricotta cheese, lemon zest, and lemon juice until just combined. Be careful not to overmix!
- Gently fold the dry ingredients from step 1 into the wet ingredients using a rubber spatula. Mix until just combined, with no pockets of flour remaining.
- Using a cookie scoop, portion the dough onto your prepared baking sheet. Aim for even-sized balls, leaving enough space between them for spreading.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Resist the urge to devour them warm!
- While the cookies cool, whisk together the powdered sugar, lemon juice, and optional lemon extract in a small bowl until smooth and pourable. Adjust the consistency of the glaze as desired (thicker for dipping, thinner for drizzling).
- Choose your glazing method:
- Dipping Method: Hold a cooled cookie by the bottom and dip it halfway into the glaze, letting any excess drip back into the bowl. Tap the cookie on the edge of the bowl to remove large drips. Place it back on the wire rack to set.
- Drizzling Method: Spoon the glaze into a small ziplock bag or piping bag with a tiny tip snipped off. Drizzle the glaze back and forth over the cooled cookies on the wire rack.
