Lemon Ricotta Cookies Glaze (Printable)

Soft, pillowy cookies infused with fresh lemon and creamy ricotta, finished with a sweet, tangy glaze.

# What You'll Need:

→ Cookies

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 1 cup whole milk ricotta cheese
08 - Zest of 2 lemons
09 - 3 tablespoons fresh lemon juice
10 - 1 teaspoon vanilla extract

→ Lemon Glaze

11 - 1 1/2 cups powdered sugar, sifted
12 - 3 tablespoons fresh lemon juice
13 - Zest of 1 lemon

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
03 - Using a mixer, beat butter and granulated sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time to the butter mixture, mixing thoroughly after each addition.
05 - Blend in ricotta cheese, lemon zest, fresh lemon juice, and vanilla extract until fully combined.
06 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated to avoid overmixing.
07 - Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 13 to 15 minutes, or until the edges are lightly golden and cookies are set.
09 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - Whisk powdered sugar, fresh lemon juice, and lemon zest in a small bowl until smooth and pourable.
11 - Once cooled, spoon or drizzle glaze over each cookie. Let set for at least 20 minutes before serving.

# Expert Advice:

01 -
  • They stay soft for days, like little clouds that dont dry out on the counter.
  • The ricotta keeps them moist without feeling heavy or dense.
  • Every bite tastes like springtime, even in the middle of winter.
02 -
  • Let the cookies cool completely before glazing or the sugar will melt and run off.
  • Whole milk ricotta makes a huge difference, low-fat versions leave the cookies dry.
  • Dont overbake them, they firm up as they cool and you want them soft.
03 -
  • Use a small cookie scoop for evenly sized cookies that bake at the same rate.
  • Zest the lemons before juicing them, its much easier that way.
  • If the glaze feels too thin, add more powdered sugar a tablespoon at a time until it coats the back of a spoon.

Go Back