Lemon Ricotta Cookies Glaze

The first time I encountered lemon ricotta cookies, I was skeptical about putting cheese in something sweet. But one bite changed everything completely. These cookies have this incredible soft, cake-like texture that melts in your mouth. The ricotta keeps them tender while the lemon makes them sing with brightness.

I made a double batch for a summer potluck last year and watched them disappear in minutes. My friend Sarah actually hid two in her purse to take home. Now they are my most requested treat for any gathering.

Ingredients

• All-purpose flour: The foundation that gives structure while keeping the texture tender and light
• Baking powder and soda: Work together to create that signature puff and cake-like rise
• Fine sea salt: Enhances the lemon flavor and balances the sweetness perfectly
• Unsalted butter: Room temperature butter creams beautifully with sugar for the perfect base
• Granulated sugar: Sweetens while creating that lovely slightly crisp edge on each cookie
• Large egg: Binds everything together and adds richness to the dough
• Whole milk ricotta: The secret ingredient that makes these cookies incredibly moist and tender
• Fresh lemon juice: Adds bright acidity that cuts through the richness and wakes up your palate
• Lemon zest: Packs intense lemon flavor without adding extra liquid to the dough
• Pure vanilla extract: Rounds out the citrus notes and adds warm depth to the flavor profile
• Powdered sugar: Creates a smooth, pourable glaze that sets beautifully on each cookie

Instructions

Preheat your oven:

Set it to 350 degrees and line two baking sheets with parchment paper so nothing sticks

Whisk the dry ingredients:

Combine the flour, baking powder, baking soda, and salt in a medium bowl until well blended

Cream the butter and sugar:

Beat them together for 2 to 3 minutes until the mixture looks pale and fluffy

Add the egg:

Beat it in thoroughly until the mixture is smooth and well combined

Mix in the ricotta and lemon:

Add the ricotta, lemon juice, lemon zest, and vanilla, mixing until everything is incorporated

Combine wet and dry:

Gradually mix in the flour mixture on low speed just until combined, being careful not to overmix

Scoop the dough:

Drop rounded tablespoons onto your prepared baking sheets, leaving about 2 inches of space between each

Bake to perfection:

Bake for 13 to 15 minutes until the edges are lightly golden and the centers are set

Cool completely:

Let them rest on the baking sheets for 5 minutes, then move them to a wire rack to cool fully

Make the glaze:

Whisk the powdered sugar, lemon juice, and lemon zest until you have a smooth, pourable consistency

Glaze and serve:

Spoon the glaze over each cooled cookie and let it set before serving

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These cookies have become my go-to when I need something that feels special but does not require hours of work. The glaze transforms them from simple cookies into something bakery-worthy.

Getting the Perfect Texture

The ricotta cheese is what makes these cookies so incredibly soft and cake-like. Do not try to drain the liquid from the ricotta first. That moisture is essential for the texture. If you only have part-skim ricotta, the cookies will still work but they will be slightly less tender.

Lemon Flavor Tips

Fresh lemon zest is absolutely non-negotiable here. Bottled lemon juice cannot compare to the bright, fresh taste you get from real lemons. When zesting, be careful to avoid the white pith underneath, which can make the glaze bitter. I usually zest the lemons before juicing them.

Make Ahead and Storage

You can make the cookie dough up to 24 hours ahead and keep it refrigerated until you are ready to bake. The baked cookies stay fresh in an airtight container for about three days. The glaze will soften over time, so if you are storing them, glaze only what you will eat that day.

• Freeze unglazed cookies for up to three months and thaw before glazing
• Warm cookies slightly before serving to bring back that fresh-baked texture
• Extra glaze can be stored in the fridge and reheated gently to pour again

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These lemon ricotta cookies are the perfect balance of bright and comforting, simple enough for a Tuesday afternoon but special enough for any celebration.

Recipe FAQs

→ How can I enhance the lemon flavor?

Adding extra lemon zest to the dough or increasing lemon juice in the glaze boosts citrus brightness.

→ Can I substitute ricotta with another cheese?

Mascarpone works well as a richer alternative, giving the treats a creamier texture.

→ What is the best way to achieve a soft texture?

Carefully mixing the ingredients without overworking the dough and baking until just golden helps keep them tender.

→ How long should the glaze set before serving?

Allow the glaze to set for at least 30 minutes at room temperature to ensure a smooth finish.

→ Can these be stored, and how long will they last?

Store in an airtight container for up to three days to maintain freshness and softness.