Lemon Ricotta Cookies Glaze

The first time I made these cookies, I was attempting to recreate a forgotten treat from my grandmother's kitchen. She'd never written down recipes, everything was stored in her head and measured by feel. These soft, cake-like cookies with their tangy glaze brought back that specific memory of sitting at her Formica counter, watching her work flour through her fingers like magic.

Last spring, I brought a batch to a friend's garden party and watched them disappear within twenty minutes. People kept asking what made them so different from ordinary lemon cookies. There's something about the combination of ricotta's subtle creaminess and lemon's bright punch that makes people pause, take another bite, and ask for the recipe.

Ingredients

• All-purpose flour (2 cups): The structure behind these soft cookies, measure properly by spooning and leveling for consistent results
• Baking powder and soda (1 tsp and 1/2 tsp): Work together to give these their signature puff and pillowy texture
• Fine sea salt (1/2 tsp): Enhances all the flavors and balances the sweetness
• Unsalted butter (1/2 cup): Softened to room temperature so it creams properly with the sugar for that tender crumb
• Granulated sugar (1 cup): Sweetens and helps create that lovely golden edge
• Large egg (1): Adds structure and richness to the dough
• Whole milk ricotta (1 cup): The secret ingredient that makes these impossibly soft and gives them their cake-like quality
• Fresh lemon juice (2 tbsp): Use freshly squeezed for the brightest flavor, bottled juice lacks that aromatic punch
• Lemon zest (1 lemon): Grate gently to avoid the bitter white pith, this is where all those fragrant oils live
• Pure vanilla extract (1 tsp): Rounds out the sharpness of the lemon with warm sweetness
• Powdered sugar (1 cup): Sift it first to prevent lumps in your glaze
• Fresh lemon juice for glaze (2-3 tbsp): Adjust to reach your preferred consistency, thicker glazes set up more firmly

Instructions

Get your oven ready:

Preheat to 350°F and line two baking sheets with parchment paper, this prevents sticking and makes cleanup effortless

Mix the dry team:

Whisk flour, baking powder, baking soda, and salt in a medium bowl until well combined

Cream butter and sugar:

Beat them together for 2-3 minutes until pale and fluffy, this creates air pockets that make cookies tender

Add the wet ingredients:

Mix in the egg, ricotta, lemon juice, zest, and vanilla until smooth and creamy

Combine everything:

Gradually fold in the dry ingredients until just combined, overmixing makes tough cookies

Scoop and space:

Drop rounded tablespoons onto baking sheets, leaving 2 inches between each for spreading

Bake to golden perfection:

Cook for 13-15 minutes until edges are barely golden and centers are set, they'll firm up as they cool

Cool completely:

Let them rest on sheets for 5 minutes, then move to a wire rack to cool all the way through

Make the glaze:

Whisk powdered sugar and lemon juice until smooth and pourable, adding more juice if needed

Finish and glaze:

Drizzle the glaze over cooled cookies and add extra zest if you like, let set before serving

Pin it

My neighbor's daughter now requests these for every birthday, insisting they taste like sunshine. She helped me make them once and was fascinated by how the dough felt different from chocolate chip cookies, softer and almost like cake batter. Watching her carefully drizzle the glaze, tongue stuck out in concentration, reminded me why cooking with kids is always worth the extra time and mess.

Getting That Perfect Texture

The ricotta is what makes these cookies unique, but it also means they bake differently than standard cookies. They'll look slightly underdone when you first pull them from the oven, but that's exactly right. As they rest, residual heat finishes the cooking while leaving that incredible softness that makes people swoon.

Making The Glaze Your Own

Sometimes I add a drop of lemon extract to the glaze for extra punch, or thin it with a teaspoon of milk instead of lemon juice for a subtler flavor. The consistency should be thick enough to hold its shape when drizzled but fluid enough to spread slightly on its own. You'll know it's right when it coats the back of a spoon.

Storage And Serving

These cookies actually improve after a day in the container as flavors meld and the glaze softens into the cookie surface. Keep them in an airtight container at room temperature for up to three days, though they rarely last that long in my house.

• Pair with Earl Grey tea for a sophisticated afternoon break
• A glass of cold milk makes these feel like childhood comfort
• Moscato or other sweet wines complement the lemon beautifully

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There's something joyful about a cookie that's both elegant and unpretentious. These have become my go-to for bringing a bit of brightness to gray days and celebrating small moments that deserve something sweet.

Recipe FAQs

→ How do ricotta and lemon affect texture?

Ricotta adds moisture and softness, creating a tender crumb, while lemon zest and juice give a fresh, bright flavor that balances sweetness.

→ What is the best way to achieve a smooth glaze?

Whisk powdered sugar with fresh lemon juice until the mixture is lump-free and smooth for an easy-to-drizzle glaze.

→ Can these treats be stored for later?

Yes, store in an airtight container at room temperature for up to 3 days to maintain freshness.

→ How to prevent overmixing the dough?

Mix dry ingredients into the wet just until combined to avoid tough texture and maintain softness.

→ What pairing works well with these treats?

A light tea like Earl Grey or a sweet Moscato complements the bright lemon and creamy notes beautifully.