Lemon Ricotta Cookies Glaze (Printable version)
Soft cookies bursting with fresh lemon and creamy ricotta, topped with a tangy lemon glaze.
# 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 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 freshly grated lemon zest
10 - 2 tablespoons freshly squeezed lemon juice
11 - 1 teaspoon pure vanilla extract
→ Lemon Glaze
12 - 1 cup powdered sugar, sifted
13 - 2-3 tablespoons freshly squeezed 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 until evenly distributed.
03 - Beat butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Add egg, ricotta cheese, lemon zest, lemon juice, and vanilla extract to butter mixture. Beat until fully combined and smooth.
05 - Gradually fold dry ingredients into wet mixture, mixing just until flour disappears. Avoid overmixing.
06 - Drop rounded tablespoonfuls of dough onto prepared baking sheets, leaving 2 inches of space between each cookie.
07 - Bake for 13-15 minutes until edges turn lightly golden. Allow cookies to rest on baking sheets for 5 minutes before transferring to wire rack.
08 - Whisk powdered sugar, lemon juice, and lemon zest in small bowl until smooth and pourable. Adjust consistency with additional lemon juice if necessary.
09 - Drizzle glaze over completely cooled cookies. Let glaze set at room temperature before serving.
# Expert tips:
01 -
- The texture is impossibly soft, almost like tiny ricotta cheesecakes that melt in your mouth
- That bright lemon glaze turns an ordinary afternoon into something worth celebrating
- They come together faster than you can preheat the oven, which is dangerous for your self control
02 -
- The dough will feel sticky and soft, which is exactly right, so do not be tempted to add more flour
- Make sure the cookies are completely cool before glazing or the glaze will melt right off
- Fresh lemon zest makes all the difference here, so please do not use the dried stuff from a jar
03 -
- Zest your lemons before juicing them, it is so much easier that way
- Room temperature ingredients blend together better and create a more uniform texture