Lemon Ricotta Cookies Glaze (Print version)

Soft, pillowy lemon and ricotta cookies topped with a tangy lemon glaze for a bright finish.

# What you'll need:

→ Cookie Components

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 - Zest of 1 large lemon
11 - 1 teaspoon pure vanilla extract

→ Lemon Glaze

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

# How to make it:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until well incorporated.
03 - Beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, approximately 2-3 minutes.
04 - Add the egg and mix thoroughly. Blend in ricotta cheese, lemon juice, lemon zest, and vanilla extract until the mixture is completely smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to prevent tough cookies.
06 - Drop rounded tablespoons of dough onto the prepared baking sheets, leaving approximately 2 inches of space between each cookie to allow for spreading.
07 - Bake for 13-15 minutes until edges are lightly golden and centers are set. Remove from oven when done.
08 - Let cookies rest on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before glazing.
09 - Whisk powdered sugar and lemon juice together until smooth and pourable. Add additional lemon juice 1 teaspoon at a time if too thick.
10 - Drizzle glaze over completely cooled cookies. Sprinkle with additional lemon zest if desired. Allow glaze to set for 15-20 minutes before serving.

# Expert suggestions:

01 -
  • These cookies stay incredibly soft for days thanks to the ricotta
  • The bright lemon flavor wakes up even the gloomiest afternoon
  • They come together in under 40 minutes with zero fancy techniques
02 -
  • Room temperature ingredients mix together more evenly and create a better texture
  • Overmixing the dough will make these tough, so stop as soon as the flour disappears
  • The glaze should be thick enough to coat the back of a spoon but thin enough to pour
03 -
  • Zest your lemons before juicing them, it is much easier to handle the fruit while it is still firm
  • Use a microplane for the finest, most aromatic zest without any bitter white pith

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