Lemon Ricotta Cookies Glaze (Printable)

Pillowy lemon and ricotta sweets with a tangy glaze, ideal for springtime or tea accompaniment.

# What You’ll Need:

→ For the Cookies

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 - Zest of 1 large lemon
10 - 2 tablespoons freshly squeezed lemon juice
11 - 1 teaspoon pure vanilla extract

→ For the Lemon Glaze

12 - 1 cup powdered sugar, sifted
13 - 2-3 tablespoons freshly squeezed lemon juice
14 - Zest of 1 lemon (optional, for garnish)

# 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. Set aside.
03 - In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
04 - Beat in the egg until fully incorporated.
05 - Add ricotta cheese, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
06 - Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
07 - Drop tablespoonfuls of dough onto the prepared baking sheets, spacing 2 inches apart.
08 - Bake for 13-15 minutes, or until the edges are lightly golden and centers are set.
09 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - Whisk powdered sugar with 2 tablespoons lemon juice until smooth and pourable. Add more juice if needed.
11 - Spoon or drizzle glaze over cooled cookies. Garnish with lemon zest if desired. Allow glaze to set before serving.

# Expert Advice:

01 -
  • The texture is somewhere between a cake and a cookie which means they stay soft for days
  • That bright lemon glaze transforms something simple into something bakery worthy
02 -
  • Over mixing the dough will make these tough so stop as soon as the flour disappears
  • These cookies are done when they lose their wet shine even if they seem slightly under baked
03 -
  • Grate your lemon zest before squeezing the juice or the fruit becomes harder to hold
  • Chill the dough for 15 minutes if your kitchen is very warm to prevent spreading too much

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