Lemon Ricotta Cookies Glaze (Printable)

Soft lemon and ricotta treats finished with a bright lemon glaze for a sweet-tart flavor.

# What You'll Need:

→ Cookie Base

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 - 1 tablespoon finely grated lemon zest
11 - 1 teaspoon pure vanilla extract

→ Lemon Glaze

12 - 1 cup powdered sugar, sifted
13 - 2-3 tablespoons fresh lemon juice
14 - 1 teaspoon finely grated lemon zest

# How to Make It:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until thoroughly blended.
03 - Beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, approximately 2-3 minutes.
04 - Add the egg to the butter mixture and beat until fully incorporated and smooth.
05 - Mix in the ricotta cheese, lemon juice, lemon zest, and vanilla extract until the batter is smooth and creamy.
06 - Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Take care not to overmix.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, leaving 2 inches of space between each cookie.
08 - Bake for 13-15 minutes until the edges are lightly golden and the centers appear set.
09 - Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - Whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth and pourable.
11 - Drizzle or spoon the glaze over the cooled cookies. Allow the glaze to set before serving.

# Expert Advice:

01 -
  • These cookies stay soft for days thanks to the ricotta, unlike typical crisp cookies that go stale quickly
  • The bright lemon flavor cuts through the richness, making them impossible to stop eating
02 -
  • Overmixing the dough will make these tough instead of tender, so stop as soon as the flour disappears
  • The dough will feel sticky and thicker than typical cookie dough, which is exactly how it should be
03 -
  • Room temperature ingredients incorporate better and prevent the dough from seizing up
  • Use a cookie scoop for evenly sized cookies that bake at the same rate

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