Lemon Ricotta Cookies Glaze

My neighbor Anna brought these to our block party last summer, and I ate three before dinner even started. She laughed when I asked for the recipe, saying her grandmother used to make them for special occasions in their small kitchen outside Naples. Something about that combination of sunny lemon and creamy ricotta just feels like happiness on a plate.

I made these for my sister's baby shower last spring, and my niece kept sneaking them off the serving tray every time she thought no one was watching. Later she confessed she'd eaten six cookies throughout the afternoon. Now whenever I visit, she asks if I brought the lemon cookies with the white frosting.

Ingredients

• All-purpose flour: The foundation that gives these cookies their structure while still staying tender
• Baking powder and baking soda: Work together to create that beautiful cake-like rise
• Salt: Just enough to balance the sweetness and make the lemon flavor pop
• Unsalted butter: Softened to room temperature so it blends perfectly into the dough
• Granulated sugar: Sweetens while helping create that lovely golden edge
• Large egg: Binds everything together and adds richness
• Ricotta cheese: The secret ingredient that makes these cookies incredibly soft and moist
• Lemon zest and juice: Freshly grated releases those aromatic oils that bottled juice can never match
• Vanilla extract: Rounds out all the bright citrus flavors
• Powdered sugar: Creates the perfect silky glaze that hardens just enough

Instructions

Preheat and prepare:

Get your oven to 350°F and line two baking sheets with parchment paper

Whisk the dry ingredients:

Combine flour, baking powder, baking soda, and salt in a medium bowl

Cream the butter and sugar:

Beat them together until light and fluffy, about 2 to 3 minutes

Add the egg:

Mix until fully incorporated into the butter mixture

Blend in the ricotta:

Add ricotta, lemon zest, lemon juice, and vanilla, mixing until smooth

Combine everything:

Gradually mix in dry ingredients on low speed until just combined

Shape the cookies:

Drop tablespoon-sized mounds onto baking sheets, spacing about 2 inches apart

Bake to perfection:

Bake for 13 to 15 minutes until set with lightly golden edges

Cool completely:

Let them rest on the baking sheets for 5 minutes, then move to a wire rack

Make the glaze:

Whisk powdered sugar, lemon juice, and zest until smooth and pourable

Glaze and serve:

Spoon the glaze over cooled cookies and let it set before enjoying

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My daughter helped me glaze a batch last weekend, and her technique involved dipping each cookie directly into the bowl of glaze. Surprisingly, they turned out beautifully thick and glossy. Sometimes the messiest methods teach us the best lessons.

Choosing Your Lemons

Meyer lemons have a lovely floral sweetness that works beautifully here, but regular Eureka lemons bring that bright punch we expect from classic lemon desserts. Either way, organic lemons give you the most aromatic zest since you're using the peel.

Making These Ahead

You can bake the cookies a day before glazing them, storing them in an airtight container at room temperature. The glaze is best applied the morning you plan to serve them, so they stay fresh and that white frosting remains pristine.

Serving Suggestions

These cookies pair wonderfully with afternoon tea or as a lighter ending to a rich Italian dinner. They're not overly sweet, which makes them perfect for serving with fresh berries or alongside a scoop of vanilla gelato.

• Try them with Earl Grey tea for a sophisticated afternoon treat
• A glass of cold milk on the side reminds me of childhood cookie time
• Limoncello on the side makes these feel extra special for adult gatherings

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Every time I make these, I think of Anna's grandmother and all the moments of joy baked into simple recipes shared between friends. That's the real secret ingredient.

Recipe FAQs

→ What gives these cookies their soft texture?

The ricotta cheese adds moisture and tenderness, resulting in a soft, cake-like crumb in the cookies.

→ Can I use lemon zest substitutes?

Freshly grated lemon zest provides bright citrus flavor, but Meyer lemons can be used for a sweeter, milder aroma.

→ How is the glaze prepared and applied?

The glaze combines powdered sugar with lemon juice and zest until smooth, then is spooned or drizzled over cooled cookies for a tangy finish.

→ What is the best way to bake these cookies evenly?

Drop tablespoon-sized dough mounds spaced about 2 inches apart on baking sheets lined with parchment paper and bake at 350°F until edges turn lightly golden.

→ How should these cookies be stored for freshness?

Store in an airtight container at room temperature for up to 3 days to maintain their soft texture and flavor.

→ Are there any suggested pairings for these lemon cookies?

They pair wonderfully with Earl Grey tea or a chilled glass of Limoncello to enhance the citrus notes.