Lemon Ricotta Cookies Glaze (Print version)

Soft lemon ricotta treats with a bright citrus glaze, ideal for light, flavorful gatherings.

# Ingredient List:

→ Cookies

01 - 2 cups all-purpose flour (250 g)
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, softened (115 g)
05 - 1 cup granulated sugar (200 g)
06 - 2 large eggs
07 - 1 cup whole milk ricotta cheese (250 g)
08 - Zest of 2 lemons
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon vanilla extract

→ Glaze

11 - 1 1/2 cups powdered sugar, sifted (180 g)
12 - 2 to 3 tablespoons fresh lemon juice
13 - Zest of 1 lemon (optional, for garnish)

# How To Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the all-purpose flour, baking powder, and salt in a medium bowl.
03 - Using an electric mixer, beat the softened butter and granulated sugar until pale and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time to the butter mixture, beating thoroughly after each addition.
05 - Mix in the ricotta cheese, lemon zest, lemon juice, and vanilla extract until evenly combined.
06 - Gradually add the dry ingredients to the wet mixture, mixing just until no streaks of flour remain.
07 - Drop heaping tablespoon-sized dollops of dough onto the prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 13 to 15 minutes until edges are set and the cookies begin to turn golden.
09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - Whisk powdered sugar and 2 tablespoons lemon juice until smooth. Add more lemon juice if needed to reach a thick, pourable consistency.
11 - Drizzle or spoon glaze over cooled cookies. Garnish with lemon zest if desired. Allow glaze to set for 15 to 20 minutes before serving.

# Expert Advice:

01 -
  • These cookies are soft and cloud-like in the best way, nothing like the dense or crumbly cookies you might expect
  • The fresh lemon flavor is vibrant without being sharp or artificial, perfectly balanced by the subtle tang of ricotta
  • They come together quickly with ingredients you probably already have, making them ideal for last-minute entertaining
02 -
  • Room temperature ingredients make all the difference—cold eggs or butter won't incorporate smoothly, and you'll end up with a lumpy dough. Plan to leave everything out for 20–30 minutes before you start.
  • Don't overbake these cookies. They should look almost underdone when you pull them from the oven. They'll seem too soft, but that's exactly when they're perfect. They firm up as they cool and stay wonderfully tender.
  • Fresh lemon juice matters. Bottled juice will make the flavor taste flat and chemical. If you need fresh juice and don't have lemons, it's worth a quick trip to the store.
03 -
  • Zest your lemons before juicing them—it's nearly impossible to zest a lemon after you've squeezed all the juice out. A microplane creates the finest, most flavorful zest.
  • If your glaze is too thick, add lemon juice one teaspoon at a time. If it's too thin, whisk in a bit more powdered sugar. Consistency is everything for a beautiful finish.
  • These cookies freeze beautifully. You can freeze them unfrosted for up to a month, then glaze them when you're ready to serve. The dough also freezes well in portions for baking whenever you need fresh cookies.

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