Lemon Ricotta Cookies Glaze (Printable version)
Soft, cake-like lemon ricotta cookies finished with a sweet, tangy glaze, perfect for spring and summer treats.
# What you need:
→ Cookie Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Cookie Wet Ingredients
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 fresh lemon juice
11 - 1 teaspoon pure vanilla extract
→ Lemon Glaze
12 - 1 cup powdered sugar, sifted
13 - 2-3 tablespoons fresh lemon juice
14 - 1 teaspoon lemon zest
# 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 mix until fully incorporated into the butter mixture.
05 - Mix in ricotta cheese, lemon zest, lemon juice, and vanilla extract until smooth and well combined.
06 - Gradually add dry ingredients to wet mixture on low speed, mixing just until combined. Avoid overmixing.
07 - Drop tablespoon-sized mounds of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 13-15 minutes until set and edges are lightly golden.
09 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
10 - Whisk together powdered sugar, lemon juice, and zest in small bowl until smooth and pourable.
11 - Spoon or drizzle glaze over completely cooled cookies. Allow glaze to set before serving.
# Expert tips:
01 -
- The texture is somewhere between cake and cookie, soft enough to melt in your mouth but substantial enough to feel satisfying
- That lemon glaze transforms everything, adding a sweet tangy finish that keeps you reaching for just one more
02 -
- Overmixing the dough will make these tough, so stop as soon as the flour disappears
- The cookies must be completely cool before glazing or the frosting will melt right off
03 -
- A microplane grater gives you the finest zest without reaching the bitter white pith underneath
- Room temperature ingredients blend together more evenly, so plan ahead and set everything out