Lemon Ricotta Cookies Glaze (Printable)

Soft, pillowy lemon and ricotta cookies finished with a bright lemon glaze for a flavorful delight.

# What You Need:

→ For the Cookies

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea 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 - 2 tablespoons fresh lemon juice
10 - Zest of 1 large lemon
11 - 1 teaspoon pure vanilla extract

→ For the Lemon Glaze

12 - 1 cup powdered sugar, sifted
13 - 2-3 tablespoons fresh lemon juice
14 - Zest of 1/2 lemon, optional for garnish

# Directions:

01 - Preheat your oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
04 - Beat in the egg, then add the ricotta cheese, lemon juice, lemon zest, and vanilla extract. Mix until smooth.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
06 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
07 - Bake for 13-15 minutes, or until the edges are just golden and the centers are set.
08 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
09 - For the glaze, whisk together the powdered sugar and lemon juice until smooth and pourable.
10 - Spoon or drizzle the glaze over the cooled cookies. Sprinkle with additional lemon zest, if desired. Allow the glaze to set before serving.

# Expert Tips:

01 -
  • These cookies stay incredibly soft for days, unlike typical sugar cookies that harden up
  • The ricotta adds such a subtle creaminess that people cannot quite put their finger on
02 -
  • Overmixing the dough will make these tough instead of tender
  • The cookies may look underbaked when you pull them out but they firm up as they cool
03 -
  • Use a microplane to get the most zest without any bitter white pith
  • Store cookies between layers of wax paper so the glaze does not stick

Go Back