Lemon Ricotta Cookies Glaze (Printable version)
Soft, pillowy lemon and ricotta treats finished with a zesty lemon glaze for brightness.
# What you need:
→ Cookie Components
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea 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 fresh lemon juice
10 - Zest of 1 large lemon
11 - 1 teaspoon pure vanilla extract
→ Lemon Glaze
12 - 1 cup powdered sugar, sifted
13 - 2–3 tablespoons fresh lemon juice
14 - Zest of 1/2 lemon for garnish
# How to make it:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
02 - Whisk flour, baking powder, baking soda, and salt in a medium bowl until thoroughly blended. Set aside for later use.
03 - Beat softened butter and granulated sugar with electric mixer on medium-high speed until light and fluffy, approximately 2–3 minutes.
04 - Add egg to butter mixture, beating well. Mix in ricotta cheese, lemon juice, lemon zest, and vanilla extract until completely smooth.
05 - Gradually add dry ingredients to wet mixture, mixing on low speed until just incorporated. Avoid overmixing to maintain tender texture.
06 - Drop rounded tablespoons of dough onto prepared baking sheets, leaving approximately 2 inches of space between each cookie to allow for spreading.
07 - Bake for 13–15 minutes until edges are lightly golden and centers are set. Remove from oven when tops appear slightly dry.
08 - Let cookies rest on baking sheets for 5 minutes to firm slightly, then transfer to wire rack to cool completely before glazing.
09 - Whisk powdered sugar and lemon juice in small bowl until smooth and pourable. Adjust consistency with additional juice if necessary.
10 - Drizzle glaze generously over cooled cookies using spoon. Sprinkle with additional lemon zest if desired. Allow glaze to set before serving.
# Expert tips:
01 -
- These cookies walk the perfect line between cake and cookie, giving you pillowy bites that melt in your mouth
- The ricotta keeps them incredibly moist for days, unlike most cookies that dry out quickly
02 -
- Room temperature ingredients blend together seamlessly, cold butter creates pockets that affect texture
- These cookies are done when centers spring back lightly to the touch, overbaking dries out the ricotta
03 -
- Zest your lemons before juicing them, it's much easier to handle the whole fruit first
- If your ricotta seems watery, drain it in a sieve for 15 minutes before using to prevent soggy cookies