Lemon Ricotta Cookies Glaze (Printable View)

Soft, cake-like treats with lemon zest, creamy ricotta, and a bright lemon glaze for a sweet tangy finish.

# What You'll Need:

→ Cookie Components

01 - 2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp 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 tbsp freshly grated lemon zest
10 - 2 tbsp freshly squeezed lemon juice
11 - 1 tsp pure vanilla extract

→ Lemon Glaze

12 - 1 cup powdered sugar, sifted
13 - 2-3 tbsp freshly squeezed lemon juice
14 - 1 tsp grated lemon zest

# How-To Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, approximately 2-3 minutes.
04 - Add egg to butter mixture and beat until fully incorporated. Mix in ricotta cheese, lemon zest, lemon juice, and vanilla extract until smooth and uniform.
05 - Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Avoid overmixing to maintain tender texture.
06 - Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing approximately 2 inches apart to allow for spreading.
07 - Bake for 13-15 minutes until edges are lightly golden and centers are set. Cookies will remain soft and cake-like when removed from oven.
08 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely before glazing.
09 - Whisk together powdered sugar, 2-3 tablespoons lemon juice, and lemon zest in small bowl until smooth and drizzling consistency is achieved.
10 - Once cookies are completely cool, spoon or drizzle glaze over each cookie. Allow glaze to set at room temperature for 15-20 minutes before serving.

# Expert Advice:

01 -
  • The ricotta creates this impossibly tender crumb that stays soft for days
  • Fresh lemon in both the cookie and glaze means every bite packs a serious citrus punch
  • These come together so quickly you can decide to bake them on a total whim and still have treats in under an hour
02 -
  • Room temperature ingredients absolutely matter here, cold ricotta wont blend smoothly and youll end up with pockets of cheese
  • These are supposed to be soft in the center, if you bake them until they feel firm, youve gone too far
  • The glaze needs to be the right consistency or it will either run right off or be too thick to spread nicely
03 -
  • Grate your lemons before juicing them, its so much easier to hold onto the fruit when its still whole
  • Use the smallest holes on your grater to get zest without any bitter white pith

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