Lemon Ricotta Cookies Glaze (Printable Version)

Soft, fluffy lemon ricotta cookies with a bright, tangy lemon glaze for a fresh citrus touch.

# Ingredient List:

→ Cookies

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 - 8 oz whole milk ricotta cheese, drained
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 to 3 tablespoons freshly squeezed lemon juice
14 - 1 teaspoon lemon zest

# Directions:

01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
04 - Add the egg and blend until combined, then mix in ricotta, lemon zest, lemon juice, and vanilla extract until well incorporated.
05 - Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms.
06 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each about 2 inches apart.
07 - Bake for 13 to 15 minutes, until edges are lightly golden and centers set. Allow cookies to cool on the sheets for 5 minutes before transferring to a wire rack.
08 - Whisk powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
09 - Once cookies are fully cooled, drizzle or spoon the glaze over each. Allow the glaze to set before serving.

# Expert Tips:

01 -
  • The ricotta makes them impossibly soft without any cake-like density or dryness.
  • Fresh lemon flavor shines through without tasting artificial or one-dimensional.
  • They come together in under an hour and impress everyone at the table.
  • The tangy glaze adds complexity that keeps you reaching for another.
02 -
  • Ricotta that's too wet will make your dough soggy and your cookies will spread too much, so drain it well or even pat it with paper towels if it's sitting in liquid.
  • Don't skip cooling the cookies completely before glazing—warm cookies will melt the glaze and it'll run off instead of setting nicely on top.
03 -
  • Room temperature egg incorporates better and creates a smoother dough, so pull it from the fridge about fifteen minutes before you start.
  • If your powdered sugar glaze is too thick, thin it with lemon juice one teaspoon at a time rather than all at once.

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