Lemon Ricotta Cookies Glaze

My grandmother kept a small ceramic lemon tree on her windowsill that I thought was magic until I was seven. She would walk past it, rub the leaves between her fingers, and somehow the whole kitchen would smell like sunshine. When I discovered that ricotta could transform simple cookies into something that same kind of wonderful, I understood her secret was never the tree at all.

Last spring I made these for my neighbors when their daughter graduated college. The mother took one bite, closed her eyes, and said they tasted exactly like the ones her Italian nonna used to make, which is basically the highest compliment I will ever receive in my entire baking life.

Ingredients

• All-purpose flour: The foundation that gives these cookies just enough structure while staying tender
• Baking powder and baking soda: These work together to create those lovely pillowy centers
• Salt: Dont skip this, it makes the lemon flavor sing instead of just being sweet
• Unsalted butter: Use this softened to room temperature so it blends beautifully into the sugar
• Granulated sugar: Sweetens and helps create that crisp edge while keeping centers soft
• Large egg: Binds everything together and adds richness to the crumb
• Whole milk ricotta cheese: The secret ingredient that makes these cookies impossibly moist and tender
• Freshly grated lemon zest: This is where all the bright lemon flavor comes from, so be generous
• Freshly squeezed lemon juice: Adds a lovely tang that balances the sweetness perfectly
• Pure vanilla extract: Rounds out all the flavors and makes everything taste cohesive
• Powdered sugar: Creates that gorgeous pourable glaze that makes these cookies irresistible

Instructions

Get your oven ready:

Preheat to 350°F and line two baking sheets with parchment paper so nothing sticks

Whisk the dry ingredients:

In a medium bowl, combine the flour, baking powder, baking soda, and salt until well blended

Cream the butter and sugar:

Beat them together for about 3 minutes until the mixture looks pale and fluffy

Add the wet ingredients:

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

Combine everything:

Gradually stir in the dry ingredients just until you no longer see streaks of flour

Scoop the dough:

Drop tablespoonfuls onto your prepared sheets, leaving about 2 inches between each cookie

Bake until golden:

Put them in for 13 to 15 minutes until the edges are just barely turning golden

Cool completely:

Let them rest on the baking sheets for 5 minutes before moving them to a wire rack

Make the glaze:

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

Glaze the cookies:

Once the cookies are completely cool, drizzle that beautiful glaze over each one

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My friend Sarah claimed she did not like ricotta until I accidentally brought these to book club instead of the chocolate chip cookies I had planned. She ate four and asked for the recipe before the meeting even ended, which is basically the same as winning the lottery in my world.

Making These Ahead

You can scoop the dough onto baking sheets and freeze them raw, then bake straight from frozen for just a couple minutes longer. I actually prefer doing this because cold dough holds its shape even better and you can have fresh baked cookies whenever someone drops by unexpectedly.

Getting That Perfect Glaze

The glaze should be thick enough to coat the back of a spoon but thin enough to pour off easily. If it is too thick, add lemon juice one drop at a time. If it is too thin, whisk in more powdered sugar until it reaches that perfect honey like consistency.

Serving Ideas

These cookies are absolutely perfect on their own, but they become something special when served with afternoon coffee or after a rich Italian dinner. The bright lemon flavor cleanses your palate beautifully and feels fancy without requiring any actual effort.

• Serve them on pretty cake stands for an instant dessert table
• Pack them in small boxes with wax paper between layers for gifting
• Keep a batch in the freezer for emergency cookie cravings

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These cookies have become my go to for bringing a little bit of brightness into gray days, and I hope they find their way into your regular rotation too.

Recipe FAQs

→ What gives these cookies their soft texture?

The creamy ricotta cheese in the dough adds moisture and tenderness, creating a soft, pillowy texture.

→ How can I intensify the lemon flavor?

Adding extra lemon zest or a splash of lemon extract in the glaze enhances the bright citrus notes.

→ Can I substitute ricotta with another cheese?

Mascarpone can be used instead of ricotta for a richer, creamier texture without altering flavor much.

→ What is the ideal baking time for these cookies?

Bake for 13 to 15 minutes until edges turn lightly golden to ensure a tender center and slight crispness outside.

→ How should I store the cookies to keep freshness?

Store cooled cookies in an airtight container at room temperature for up to three days to maintain softness.

→ Is the lemon glaze easy to prepare?

Yes, it’s made by whisking powdered sugar with lemon juice and zest until smooth and pourable, adding more juice if needed.