Lemon Ricotta Cookies with Glaze (Printable)

Soft, cake-like lemon cookies with creamy ricotta and bright citrus glaze for a perfectly sweet treat.

# Ingredient List:

→ 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

# Directions:

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 until well blended.
03 - In a large bowl, beat butter and sugar with electric mixer 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 creamy.
05 - Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
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 and centers are set. Cookies will remain soft and cake-like in texture.
08 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely before glazing.
09 - Whisk together powdered sugar, lemon juice, and lemon zest in small bowl until smooth and drizzle-ready. Adjust consistency with additional lemon juice if needed.
10 - Spoon or drizzle glaze over completely cooled cookies. Allow glaze to set at room temperature for 15-20 minutes before serving.

# Expert Tips:

01 -
  • The texture is impossibly soft and cakey, almost like a tiny pillow of lemon heaven
  • Fresh ricotta makes these cookies uniquely moist without any complicated techniques
  • The glaze sets beautifully while keeping that perfect sweet-tart balance
02 -
  • These cookies will look underbaked when you take them out, but that is exactly right
  • Room temperature ingredients make a huge difference in how smoothly everything comes together
  • The glaze needs completely cool cookies or it will melt right off instead of setting
03 -
  • Use a microplane to zest your lemons, avoiding the bitter white pith underneath
  • Roll the dough balls between slightly wet hands for smoother tops before baking

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