Lemon Ricotta Cookies with Glaze

The first time I made these, my kitchen smelled like a lemon grove in spring. I had planned to make traditional Italian ricotta cookies for a book club meeting, but when life gave me the most fragrant lemons from my neighbor's tree, I couldn't resist zesting them into everything. These cookies disappeared faster than I could arrange them on the platter, with my friend Sarah actually picking up the crumbs with her fingers.

Last summer, I made three dozen for my daughter's graduation party, and my grandmother asked for the recipe before she even finished her first cookie. She said they reminded her of the ones her mother used to buy from the Italian bakery in Brooklyn, which is basically the highest compliment she could possibly give. Now they're her requested treat for every family gathering.

Ingredients

• All purpose flour: Provides the structure while still keeping these tender
• Baking powder and baking soda: Work together to give these their signature puff and soft crumb
• Salt: Balances sweetness and enhances all the bright lemon notes
• Unsalted butter: Softened to room temperature so it incorporates properly into the dough
• Granulated sugar: Sweetens while helping create that perfect crackly surface
• Egg: Binds everything together and adds richness
• Whole milk ricotta cheese: The secret ingredient that makes these impossibly soft and cake like
• Fresh lemon zest: Use a microplane or fine grater to get just the yellow part, avoiding bitter white pith
• Fresh lemon juice: Brightens the dough and cuts through the richness beautifully
• Pure vanilla extract: Rounds out all the flavors and adds warmth
• Powdered sugar: Sifted first to prevent lumps in your glaze
• Additional lemon juice and zest: For creating that perfect drizzle consistency

Instructions

Get your oven ready:

Preheat to 350°F and line two baking sheets with parchment paper so nothing sticks

Whisk the dry team:

In a medium bowl, combine flour, baking powder, baking soda, and salt until well blended

Cream butter and sugar:

Beat them together until the mixture turns pale and fluffy, about 2 to 3 minutes of electric mixer work

Add the egg:

Beat it in thoroughly, then mix in ricotta, lemon zest, lemon juice, and vanilla until smooth

Combine everything:

Gradually add dry ingredients on low speed, mixing only until just combined to keep them tender

Scoop the dough:

Drop tablespoonfuls onto prepared sheets, leaving about 2 inches of space for spreading

Bake to perfection:

Bake for 13 to 15 minutes until edges are lightly golden and centers are set, still soft to the touch

Cool slightly:

Let them rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely

Make the glaze:

Whisk powdered sugar with lemon juice and zest until smooth and drizzle able

Glaze and serve:

Spoon the glaze over each cooled cookie and let it set before serving

Pin it

My daughter now asks for these on her birthday instead of cake, and honestly, I don't blame her. There's something about that first bite, where you get the sweet glaze hitting your tongue followed by that bright lemon, that just makes everything feel okay in the world.

Making These Ahead

I often bake the cookies the day before and store them in an airtight container, then glaze them the morning of the event. This keeps them fresh and gives the glaze time to set properly. If you need to freeze them, glaze after thawing for the best texture and appearance.

Getting The Glaze Just Right

The consistency should be thick enough to coat a spoon but thin enough to drizzle easily. Start with 2 tablespoons of lemon juice and add the third only if needed. Too thin and it runs off the cookies, too thick and it won't spread smoothly.

Serving Suggestions

These are perfect on their own but pair beautifully with espresso or a cup of tea. I've also served them alongside fresh berries for a simple dessert that feels elegant without being fussy.

• Try an orange version by swapping out the lemon for orange zest and juice
• Add a pinch of nutmeg or cardamom for a warm spice variation
• Mini versions make the perfect bite size addition to cookie platters

Pin it

Every time I pull a fresh batch from the oven, I'm reminded that some of the best recipes come from simple ingredients treated with care.

Recipe FAQs

→ Why is ricotta used in these cookies?

Ricotta cheese creates an exceptionally soft, cake-like texture that sets these treats apart from typical crispy varieties. The high moisture content keeps them tender while adding subtle creaminess that balances the bright citrus flavors perfectly.

→ Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 24 hours before baking. Let it come to room temperature slightly for easier scooping, then bake as directed. The resting time may actually enhance the lemon flavor infusion.

→ How should I store these cookies?

Keep in an airtight container at room temperature for up to 3 days. The glaze may soften slightly over time but remains delicious. For longer storage, freeze unglazed cookies for up to 3 months and add glaze after thawing.

→ Can I substitute the ricotta cheese?

While ricotta provides the signature texture, cottage cheese blended until smooth can work in a pinch. Greek yogurt or mascarpone offer different but pleasant results. Each alternative slightly alters the final texture and moisture level.

→ Why are my cookies spreading too much?

Excessive spreading typically occurs if the dough is too warm or the ricotta contains excess liquid. Try draining ricotta in a sieve for 15 minutes before using, or chill the scooped dough for 10 minutes before baking to help maintain shape.

→ Can I make these gluten-free?

A quality 1-to-1 gluten-free flour blend can replace all-purpose flour successfully. The ricotta helps bind the dough, providing structure that often works well with alternative flours. Results may vary slightly in texture.