Adapted from Lidia Bastianich’s Lemon Ricotta cookies, these Grapefruit Ricotta Cookies offer a gentle hint of grapefruit rather than an overpowering bite. If grapefruit’s sharpness or bitterness intimidates you, these cookies are an ideal way to enjoy its bright flavor without the intensity.
They deliver all the citrus charm without the harsh edge.
The Great Grapefruit
Fruit was always plentiful in my childhood home. My mother served a large platter of fruit each night after dinner—mostly for my father, though the rest of us sometimes helped ourselves for dessert. She also often put grapefruit on the table as a pre-dinner starter.
My sisters and I would pile on the sugar—generously—and dig into the sections with our special grapefruit spoons. Those little knives designed to remove individual segments seemed essential back then.
I never realized how common that ritual was until visiting other homes where fruit, and certainly grapefruit spoons, were absent. I still wonder where those spoons went, but the memory of sugar-sprinkled grapefruit stayed with me.
Pairing Grapefruit & Ricotta
That early love of grapefruit led me to look for more ways to use it beyond the sugar-dusted halves. The result: grapefruit ricotta cookies. The bright, slightly tart grapefruit pairs beautifully with smooth, creamy ricotta to create a softly flavored cookie that’s both tender and fragrant.
I still like to dip the cookies in sugar sometimes—old habits die hard—and that little extra sweetness really complements the citrus notes. Turns out my sisters and I were onto something.
Preparing These Cookies
These Grapefruit Ricotta Cookies are simple to make. Start by whisking together the flour, baking powder, and salt. Cream butter and sugar, then add the eggs one at a time, followed by ricotta, vanilla, and grapefruit zest—citrus zest adds a wonderful aroma. Combine wet and dry ingredients just until incorporated; avoid overmixing to keep the cookies tender.
Scoop heaping tablespoons of dough onto prepared baking sheets and bake until puffed and golden. Once cooled, dip the tops in a glaze made from freshly squeezed, strained grapefruit juice and powdered sugar. A little extra grapefruit zest sprinkled on top adds color and brightness. Stored in a sealed container, these cookies will keep for up to a week at room temperature.
I hope you enjoy this gentle, citrus-scented twist on a classic!
Looking for more cookie recipes? Give these a try:
- Lemon Crinkle Cookies
- Lemon Lavender Shortbread Cookies
- Matcha Cookies
- Cranberry Orange Shortbread Cookies
Grapefruit Ricotta Cookies
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Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup granulated sugar
- ½ cup unsalted butter room temperature
- 2 large eggs room temperature
- 8 ounces fresh whole-milk ricotta drained, homemade or store-bought
- ½ teaspoon vanilla extract
- 2 teaspoons grapefruit zest from 1 large grapefruit, plus more for sprinkling on top of icing (optional)
Icing
- ¼ cup freshly squeezed grapefruit juice, strained
- 2 cups powdered sugar sifted
Instructions
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Preheat the oven to 325°F (163°C). Sift together the flour, baking powder, and salt and set aside. Line two baking sheets with parchment paper.
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Cream the butter and sugar on high speed with a mixer fitted with the paddle attachment until light and fluffy, about 2 minutes. Reduce speed to medium and add the eggs one at a time, beating well after each addition. Mix in the ricotta, vanilla, and grapefruit zest until combined. Add the flour mixture and beat on low until just incorporated—do not overmix.
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Drop heaping tablespoons of dough onto the prepared baking sheets. Bake, rotating the pans halfway through, until the cookies are puffed and golden, about 20–22 minutes. Transfer to wire racks to cool.
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When the cookies are completely cool, whisk together the powdered sugar and grapefruit juice to form a smooth glaze. Adjust thickness with a little water or more powdered sugar so the glaze clings to the cookies. Dip the tops of the cookies into the glaze, sprinkle with extra grapefruit zest if desired, and let the icing set on cooling racks.
Notes
- Store cooled cookies in a tightly sealed container.
- Cookies will keep at room temperature for up to a week.
- Adapted from Lidia Bastianich.
Nutrition
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