Lemon Ricotta Cookies Lemon Glaze (Printable)

Soft, pillowy treats with fresh lemon flavor and a tangy-sweet glaze.

# What goes in:

→ Cookies

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 fresh lemon juice
10 - Zest of 2 lemons
11 - 1 teaspoon vanilla extract

→ Sweet Lemon Glaze

12 - 1 cup powdered sugar, sifted
13 - 2-3 tablespoons fresh lemon juice
14 - 1 teaspoon lemon zest

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper to prevent sticking.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set the mixture aside for later use.
03 - In a large bowl, beat butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
04 - Add the egg, ricotta cheese, lemon juice, lemon zest, and vanilla extract to the butter mixture. Mix on medium speed until well combined and smooth.
05 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Do not overmix to ensure tenderness.
06 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
07 - Bake for 13-15 minutes, or until the edges are just starting to turn golden. The centers should remain soft and pillowy.
08 - Allow cookies to cool on the baking sheets for 5 minutes to firm up slightly, then transfer to a wire rack to cool completely.
09 - While cookies cool, prepare the glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth and pourable.
10 - Once cookies are completely cool, spoon or drizzle the glaze over each cookie. Let the glaze set for 15 minutes before serving.

# Expert Advice:

01 -
  • They're soft and tender inside with a delicate crumb that melts on your tongue, not the dense or cakey cookies you might expect.
  • The fresh lemon flavor feels bright and sophisticated without tasting artificial or overly sweet.
  • Ricotta is the secret ingredient that keeps them moist and gives them an almost cake-like tenderness that stays that way for days.
02 -
  • Room temperature ricotta makes a huge difference—if yours is cold from the fridge, let it sit out for 15 minutes so it blends smoothly into the dough instead of creating little lumps.
  • Don't overbake these; the centers should look slightly underdone when they come out of the oven because they're so soft and will seem done even when they're not quite set.
  • Fresh lemon zest is non-negotiable—it's what makes people taste brightness rather than just sweetness, and it's what they'll taste first.
03 -
  • If your lemon glaze is too thick to drizzle, warm it gently by setting the bowl over a pan of hot water for a minute or two, and it'll loosen right up without becoming grainy.
  • Don't skip the parchment paper; it prevents the bottoms from browning too quickly and makes cleanup impossible to mess up.

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