Grapefruit Ricotta Cookies

I’m back with some more citrus treats!

I don’t know what it is this year but I have had a major craving for grapefruit.  I can’t seem to get enough of it!  These Grapefruit Ricotta Cookies were the perfect way to satisfy my grapefruit craving and my sweet-treat craving!

Grapefruit Ricotta Cookies | A Sweet Baker

These Grapefruit Ricotta Cookies are so moist plus they have a grapefruit glaze on top to seal in all the goodness.  I used Ruby Red grapefruits in these cookies but I’m sure they’d taste just as good with any kind of grapefruit.  Even oranges or lemons would be delicious.

Grapefruit Ricotta Cookies | A Sweet Baker

When I was glazing these cookies my kids were unpacking there lunch bags and asking what I was doing.  As soon as I mentioned grapefruit glaze they rushed to the bowl and wanted a taste.  They couldn’t even wait for the glaze to set before they were begging to eat the cookies.  I’m sure they’ll be happy when they open their lunch bags today because that’s what they’re getting for a treat!

Grapefruit Ricotta Cookies | A Sweet Baker

Grapefruit Ricotta Cookies | A Sweet Baker

Grapefruit Ricotta Cookies

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 20 cookies (I used a medium-sized scoop)

Moist and delicious cookies infused with the freshness of grapefruit and the creaminess of ricotta cheese.


  • 2¼ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, room temperature
  • 1 cup sugar
  • 4 Tbsp grapefruit zest (about two large grapefruits), divided
  • 1 egg
  • 1 cup (or one 300g container) fresh whole-milk ricotta (drain any excess liquid, if necessary)
  • 1 teaspoon vanilla extract
  • For the Glaze:
  • 1 Tbsp. reserved grapefruit zest
  • 3 Tbsp grapefruit juice (adjust amount of juice to get desired consistency)
  • 1 1/2 cups icing sugar, sifted


Preheat the oven to 325 F. Line a baking sheet with parchment paper and set aside.
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of a stand mixer with a paddle attachment combine the butter, sugar and 3 Tbsp grapefruit zest. Mix until light and creamy.
Add the egg, scraping down the sides of the bowl as needed.
Add the ricotta cheese and vanilla, and mix until combined.
Slowly stir in the flour mixture until just incorporated.
Using a cookie scoop, scoop batter onto the prepared baking sheet. Lightly flatten with a fork.
Bake for 20-22 minutes, or until the edges turn light brown.
Remove cookies and let them cool completely before glazing.
For the Glaze.
Add the 1 Tbsp of reserved zest with the grapefruit juice and powdered sugar, stirring well to make a glaze.
Dip the tops of each cookie into the glaze and place on the parchment paper to set.
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Recipe adapted from The Kitchen Paper

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  1. These are so unique! I’ve never thought to use ricotta in a cookie, and the grapefruit sounds so delicious. I eat grapefruit with no sugar at all most of the time — I just love it.

  2. I have been loving grapefruit this winter, too. It’s been really good (and it’s not always). These cookies sound delicious. Love the ricotta/grapefruit combo!

  3. How unusual! These sound absolutely fabulous! :)

  4. I’ve been obsessed with grapefruit this winter too! It’s so fun to cook with and such a nice change from the usual orange and lemon desserts. I’ll bet your kids were psyched to see these cookies in their lunches!

  5. Grapefruit glaze…now doesn’t that just roll of the tongue so nicely! I wish I had these cookies to munch on during the impending snow storm this Monday! They look absolutely lovely, Liz. :D

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