Lemon Ricotta Cookies Glaze (Printable)
Soft, tender lemon ricotta treats with a tangy lemon glaze offering bright citrus notes.
# What You Need:
→ Cookie Ingredients
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 - 2 tablespoons freshly grated lemon zest
10 - 2 tablespoons freshly squeezed lemon juice
11 - 1 teaspoon pure vanilla extract
→ Lemon Glaze
12 - 1 cup powdered sugar, sifted
13 - 2-3 tablespoons freshly squeezed lemon juice
14 - 1 teaspoon lemon zest
# 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 until well combined.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Add egg, ricotta cheese, lemon zest, lemon juice, and vanilla extract to butter mixture. Beat until smooth and fully incorporated.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined. Avoid overmixing to maintain tender texture.
06 - Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing approximately 2 inches apart to allow for spreading.
07 - Bake for 13-15 minutes until edges are lightly golden. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire rack.
08 - Whisk powdered sugar, lemon juice, and lemon zest in small bowl until smooth and pourable. Adjust consistency with additional lemon juice if needed.
09 - Once cookies have cooled completely, drizzle glaze over each cookie. Allow glaze to set before serving.
# Expert Tips:
01 -
- The texture is impossibly soft, almost like a tiny cake that melts in your mouth
- Fresh ricotta keeps these tender for days unlike typical cookies that harden up
02 -
- These cookies puff up beautifully in the oven so resist the urge to flatten the dough before baking
- Letting them cool completely before glazing prevents the icing from melting right off
03 -
- Use a microplane for the finest zest without any bitter pith
- Measure your ricotta by weight for the most consistent results