Lemon Ricotta Cookies Glaze (Printable)

Soft, lemon-infused ricotta treats topped with a bright glaze, blending sweet and tart notes.

# Ingredient List:

→ For the Cookies

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

→ For the Lemon Glaze

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

# 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.
03 - In a large bowl, beat butter and sugar with electric mixer until light and fluffy, about 2-3 minutes.
04 - Add egg and beat until well combined.
05 - Mix in ricotta cheese, lemon juice, lemon zest, and vanilla extract until smooth.
06 - Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 13-15 minutes, until edges are lightly golden and centers are set.
09 - Let cookies cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
10 - Whisk powdered sugar, lemon juice, and lemon zest in small bowl until smooth and pourable.
11 - Spoon or drizzle glaze over cooled cookies. Allow glaze to set before serving.

# Expert Tips:

01 -
  • The texture is somewhere between cake and cookie, soft enough to melt but structured enough to hold together
  • Fresh lemon makes them taste like sunshine, perfect for brightening up gray afternoons
  • They freeze beautifully so you can always have homemade treats on hand
02 -
  • Room temperature ingredients mix together more evenly, so pull everything out about an hour before baking
  • Overmixing once flour is added will make these tough, stop as soon as you no longer see dry streaks
  • The glaze should flow like honey, add more juice if it is too thick or more sugar if too thin
03 -
  • Use a microplane for the finest, most flavorful zest without any bitter pith
  • Buy a fresh lemon specifically for this recipe since you need both zest and juice
  • Wait until cookies are completely cool before glazing or it will slide right off

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