Lemon Ricotta Cookies Glaze (Printable)

Soft lemon ricotta treats with a sweet, tangy glaze bursting with fresh citrus flavor.

# What You Need:

→ Cookie Dough

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1 large egg
08 - 1 cup whole milk ricotta cheese
09 - Zest of 2 lemons
10 - 3 tablespoons fresh lemon juice
11 - 1 teaspoon vanilla extract

→ Lemon Glaze

12 - 1 cup powdered sugar
13 - 2-3 tablespoons fresh lemon juice
14 - Zest of 1 lemon (optional for garnish)

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter and granulated sugar with electric mixer until light and fluffy, about 2-3 minutes.
04 - Add egg and beat until combined. Mix in ricotta cheese, lemon zest, lemon juice, and vanilla extract until smooth.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined. Do not overmix.
06 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
07 - Bake for 13-15 minutes until edges are lightly golden. Centers should remain soft.
08 - Let cookies cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
09 - Whisk powdered sugar and lemon juice until smooth and pourable. Add more juice if needed for desired consistency.
10 - Drizzle glaze over cooled cookies. Sprinkle with lemon zest before glaze sets if desired.

# Expert Tips:

01 -
  • The texture is somewhere between a cookie and a tiny cake, which means they stay incredibly soft for days
  • Fresh lemon zest and juice create this bright, almost floral flavor that wakes up your whole palate
  • These come together in about 35 minutes but taste like you spent much longer on them
02 -
  • Underbaking these slightly is what keeps them tender because they continue cooking on the hot baking sheet
  • Room temperature ingredients blend more easily than cold ones that can curdle the ricotta mixture
  • The dough will feel stickier and heavier than typical cookie dough because of the ricotta content
03 -
  • Scoop the dough onto a cookie sheet and freeze the portions for 10 minutes before baking if the kitchen is warm
  • A small cookie scoop makes uniform portions that bake evenly and look professional
  • Let the glaze set completely before stacking the cookies or they will stick together

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