Lemon Ricotta Cookies Glaze (Printable version)

Soft lemon ricotta cookies bursting with citrus flavor, topped with a sweet, tangy glaze for a refreshing finish.

# What you need:

→ 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 - Zest of 2 lemons
10 - 3 tablespoons fresh lemon juice
11 - 1 teaspoon vanilla extract

→ Lemon Glaze

12 - 1 cup powdered sugar
13 - 2-3 tablespoons fresh lemon juice
14 - Zest of 1 lemon, optional for garnish

# How to make it:

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. Set aside.
03 - Beat butter and sugar with electric mixer until light and fluffy, approximately 2-3 minutes.
04 - Add egg and beat until fully combined.
05 - Mix in ricotta cheese, lemon zest, lemon juice, and vanilla extract until smooth.
06 - Gradually add dry ingredients to wet mixture, mixing just until incorporated.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 13-15 minutes until edges are lightly golden and centers remain soft.
09 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
10 - Whisk together powdered sugar and lemon juice until smooth and pourable consistency.
11 - Spoon or drizzle glaze over cooled cookies. Sprinkle with lemon zest before glaze sets, if desired.

# Expert tips:

01 -
  • The ricotta creates an incredibly tender, almost brownie like texture that stays soft for days
  • Fresh lemon zest and juice give these cookies a bright, zesty flavor that feels like sunshine
  • The simple glaze transforms them from everyday treats into something bakery worthy and beautiful
02 -
  • Room temperature ingredients blend together seamlessly, so pull out your butter and egg about an hour before baking
  • These cookies might look slightly underdone when you pull them from the oven, but they continue cooking on the hot baking sheet
  • The glaze needs to be the consistency of thick cream or it will either run off entirely or harden into a solid shell
03 -
  • Zest your lemons before juicing them to get every bit of fragrant oil from the skin
  • Use a microplane or fine grater for the zest to avoid any bitter white pith
  • If your ricotta seems especially watery, let it drain in a sieve for 15 minutes before using

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