Lemon Ricotta Cookies Glaze (Print version)

Soft, lemony ricotta treats finished with a sweet, tangy glaze. Light and flavorful dessert option.

# What you'll need:

→ Cookie Dough

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 2 lemons
10 - 3 tablespoons fresh lemon juice
11 - 1 teaspoon vanilla extract

→ Lemon Glaze

12 - 1 cup powdered sugar
13 - 2-3 tablespoons fresh lemon juice
14 - Zest of 1 lemon for garnish

# How to make it:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - 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 zest, lemon juice, and vanilla extract until smooth.
06 - Gradually add dry ingredients to wet mixture, mixing just until combined.
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. Centers should remain soft.
09 - Let cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
10 - Whisk powdered sugar and lemon juice until smooth and pourable.
11 - Spoon or drizzle glaze over cooled cookies. Sprinkle with lemon zest before glaze sets.

# Expert suggestions:

01 -
  • These cookies stay incredibly soft for days thanks to the ricotta, unlike typical sugar cookies that harden up
  • The bright lemon flavor cuts through the sweetness making them perfect alongside coffee or tea
  • They come together faster than most cookies since you do not need to chill the dough
02 -
  • Room temperature ingredients matterherespeed up softened butter by cutting it into cubes and letting it sit for 15 minutes
  • The cookies will look slightly underbaked when you pull them out but they continue cooking on the hot baking sheet
  • Wait until cookies are completely cool before glazing or the icing will slide right off onto your counter
03 -
  • Use a microplane instead of a box grater for finer zest that incorporates seamlessly into the dough
  • If your glaze is too runny, add powdered sugar one tablespoon at a time until it thickens up

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