Lemon Ricotta Cookies Glaze (Print version)
Soft, pillowy cookies with bright lemon flavor and creamy ricotta, finished with a zesty glaze.
# What you'll need:
→ Cookie Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Cookie Wet Ingredients
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 freshly grated lemon zest
10 - 2 tablespoons freshly squeezed lemon juice
11 - 1 teaspoon pure vanilla extract
→ Lemon Glaze
12 - 1 cup powdered sugar, sifted
13 - 2-3 tablespoons freshly squeezed lemon juice
14 - 1 teaspoon lemon zest
# How to make it:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, approximately 2-3 minutes.
04 - Add the egg, ricotta cheese, lemon zest, lemon juice, and vanilla extract to the butter mixture. Beat until thoroughly combined and smooth.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to maintain tender texture.
06 - Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing about 2 inches apart to allow for spreading.
07 - Bake for 13-15 minutes until the edges are lightly golden. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
08 - Whisk together powdered sugar, lemon juice, and lemon zest in a small bowl until smooth and pourable. Adjust consistency with additional lemon juice if needed.
09 - Once cookies have cooled completely, drizzle or spoon the glaze over each cookie. Allow the glaze to set before serving.
# Expert suggestions:
01 -
- These cookies stay incredibly soft for days thanks to the ricotta, no dry cookie syndrome here
- The lemon flavor hits you twice, first in the pillowy cookie then again in that sweet tangy glaze
02 -
- Completely cool cookies before glazing or the icing will melt right off and you'll have a delicious but messy puddle
- Room temperature ricotta blends much smoother than cold ricotta, which can leave you with tiny white lumps in your dough
03 -
- Scoop all the dough onto your baking sheets before putting any in the oven, so the first tray doesn't overbake while you're still scooping the second
- These freeze beautifully unfrosted, just thaw on the counter and glaze when you're ready to serve them