Lemon Ricotta Cookies Glaze

The kitchen smelled like sunshine that Tuesday morning when I decided to experiment with ricotta in cookie dough. I had half a container left from making lasagna the night before and could not bear to waste it. That first batch taught me that some mistakes turn into the most requested treats in my house.

My neighbor Sarah stopped by while I was testing the glaze consistency and ended up staying for coffee and three warm cookies. Now she texts me whenever she catches a whiff of lemon through her kitchen window.

Ingredients

• 2 cups all purpose flour: The structure that holds everything together so measure accurately
• 1 teaspoon baking powder and 1/2 teaspoon baking soda: These work together to give the cookies their signature puff
• 1/2 teaspoon salt: Essential for balancing all that bright lemon sweetness
• 1/2 cup unsalted butter softened: Room temperature butter incorporates evenly into the dough
• 1 cup granulated sugar: Sweetens the cookies and helps create those crisp edges
• 1 large egg: Binds the dough and adds richness
• 1 cup whole milk ricotta cheese: The secret ingredient that makes these impossibly tender
• Zest of 1 large lemon: Use a microplane to get just the yellow oil filled skin no white pith
• 2 tablespoons freshly squeezed lemon juice: Fresh lemon makes a huge difference here trust me
• 1 teaspoon pure vanilla extract: Rounds out the citrus notes with warmth
• 1 cup powdered sugar sifted: Sifting prevents lumps in your glaze
• 2 to 3 tablespoons freshly squeezed lemon juice: Adjust this to get the perfect pourable consistency

Instructions

Get your oven ready:

Preheat to 350°F and line two baking sheets with parchment paper

Mix your dry ingredients:

Whisk flour baking powder baking soda and salt in a medium bowl

Cream the butter and sugar:

Beat softened butter and sugar for 2 to 3 minutes until light and fluffy

Add the egg:

Beat in one egg until fully incorporated

Add the ricotta mixture:

Mix in ricotta lemon zest lemon juice and vanilla until smooth

Combine everything:

Gradually add dry ingredients mixing just until combined

Scoop the dough:

Drop tablespoonfuls onto prepared sheets spacing 2 inches apart

Bake to perfection:

Bake 13 to 15 minutes until edges are lightly golden

Cool completely:

Let cookies sit 5 minutes on the sheet then transfer to a wire rack

Make the glaze:

Whisk powdered sugar with 2 tablespoons lemon juice until smooth and pourable

Finish and serve:

Drizzle glaze over cooled cookies and let set before serving

Save

Last spring my daughter insisted we bring these to her teacher appreciation lunch and came home with an empty platter plus three recipe requests. Sometimes the simplest recipes create the biggest moments.

Making The Perfect Glaze

I learned that the glaze needs to be warm when you pour it but the cookies must be completely cool or it slides right off. Test the consistency by dipping a spoon and watching how slowly it drips back into the bowl.

Room Temperature Matters

These cookies turn out best when all your cold ingredients sit on the counter for about 30 minutes before you start. Cold ricotta and butter create little pockets that do not blend as smoothly into the dough.

Storage And Serving

These actually taste better on day two when all the lemon flavors have had time to meld together. Store them layered between parchment paper in an airtight container at room temperature.

• Stack carefully once the glaze is completely set to avoid smudging
• A light dusting of extra zest right before serving makes them look extra special
• These freeze beautifully without the glaze if you want to bake ahead

Save

There is something about the way these bright little cookies brighten up a gray afternoon that keeps me coming back to this recipe again and again.

Recipe FAQs

→ What gives these cookies their soft texture?

The ricotta cheese adds moisture and creaminess, making the cookies tender and pillowy.

→ Can I use other citrus instead of lemon?

Yes, substituting orange zest and juice can provide a different, sweet citrus flavor.

→ How should the glaze be applied?

Whisk powdered sugar with lemon juice until smooth, then drizzle or spoon over cooled treats before setting.

→ What is the best way to store these treats?

Store in an airtight container at room temperature to maintain softness, up to three days.

→ Are these suitable for a vegetarian diet?

Yes, the ingredients include no meat products, fitting vegetarian preferences.