Lemon Ricotta Cookies with Glaze (Printable)

Soft, cake-like cookies infused with fresh lemon zest and creamy ricotta, topped with bright lemon glaze. Sweet, tangy Italian-American dessert.

# What You Need:

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01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.

04 - Add the egg and beat until incorporated. Mix in ricotta cheese, lemon zest, lemon juice, and vanilla extract until smooth.

05 - Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.

06 - Drop tablespoonfuls of dough onto prepared baking sheets, spacing about 2 inches apart.

07 - Bake for 13-15 minutes, or until edges are lightly golden and centers are set.

08 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

09 - Whisk together powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.

10 - Once cookies are cool, spoon or drizzle glaze over each cookie. Allow glaze to set before serving.

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The texture is impossibly soft, almost like a tiny cloud of cake that melts in your mouth
That ricotta creates such tenderness while keeping them light instead of dense like typical cookies
The glaze transforms them into something bakery worthy but with minimal effort

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These cookies will look underbaked when you pull them out, but they firm up as they cool
The dough is quite sticky and moist, which is exactly right and means soft cookies
Room temperature ingredients prevent the ricotta from seizing up when mixed

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