Lemon Ricotta Cookies with Glaze (Printable)

Soft, citrus-infused cookies with creamy ricotta and bright lemon glaze topping.

# What You Need:

→ Cookie Components

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 grated lemon zest

# How-To Steps:

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 thoroughly blended.
03 - Beat butter and sugar with an electric mixer on medium speed until light and fluffy, approximately 2-3 minutes.
04 - Add egg and beat until fully incorporated. Mix in ricotta cheese, lemon zest, lemon juice, and vanilla extract until smooth and uniform.
05 - Gradually add dry ingredients to wet mixture, mixing on low speed just until combined. Avoid overmixing to maintain tender texture.
06 - Drop rounded tablespoonfuls of dough onto prepared baking sheets, spacing 2 inches apart to allow for spreading.
07 - Bake for 13-15 minutes until edges are lightly golden and centers are set. Cookies will remain soft and cake-like.
08 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely before glazing.
09 - Whisk powdered sugar, lemon juice, and lemon zest in small bowl until smooth and drizzling consistency is achieved.
10 - Drizzle or spoon glaze over completely cooled cookies. Allow glaze to set approximately 15-20 minutes before serving.

# Expert Tips:

01 -
  • These cookies stay incredibly soft for days thanks to the ricotta, so theyre perfect for making ahead
  • The bright lemon flavor cuts through sweetness in the most refreshing way, making them impossible to stop eating
02 -
  • These cookies will look underbaked when you pull them out but they firm up as they cool so trust the timer
  • Make sure the ricotta is at room temperature to prevent the butter from seizing up when you mix them
03 -
  • Use a microplane to get the finest zest without any bitter pith
  • Room temperature ingredients mix together more smoothly so set everything out about 30 minutes before baking

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