Lemon Ricotta Cookies Glaze

The first time I made these cookies, my kitchen smelled like a lemon grove in spring. I was rushing to get them done before book club, and I accidentally zested half the lemon into the sink. Saved the rest just in time, and nobody noticed my little citrus disaster.

My grandmother never baked with ricotta in sweets, but these cookies bridge that gap between Italian bakery classics and something comforting from home. I brought them to a potluck last summer, and my friend Sarah asked for the recipe before she even finished her first one.

Ingredients

• 2 cups all-purpose flour: The foundation that gives these cookies their structure while staying tender
• 1 teaspoon baking powder: Helps them rise into those perfect puffy rounds
• 1/2 teaspoon baking soda: Works with the acidic ingredients to create lift
• 1/2 teaspoon fine sea salt: Balances the sweetness and makes lemon flavor pop
• 1/2 cup unsalted butter, softened: Use actual softened butter, not melted, for the right texture
• 1 cup granulated sugar: Sweetens without overwhelming the bright citrus notes
• 1 large egg: Binds everything together and adds richness
• 1 cup whole-milk ricotta cheese: The secret ingredient that makes these cookies impossibly soft
• 2 tablespoons fresh lemon juice: Fresh is non-negotiable here for that bright punch
• 1 tablespoon finely grated lemon zest: Where all that aromatic lemon oil lives
• 1 teaspoon pure vanilla extract: Rounds out the citrus with warmth
• 1 cup powdered sugar, sifted: Creates that smooth, pourable glaze without lumps
• 2 to 3 tablespoons fresh lemon juice: Adjust this to get your glaze exactly how thick you like it
• 1 teaspoon finely grated lemon zest: Adds little flecks of bright color and flavor to finish

Instructions

Get your oven ready:

Preheat to 350°F and line two baking sheets with parchment paper so nothing sticks later

Whisk the dry ingredients:

In a medium bowl, combine flour, baking powder, baking soda, and salt until well blended

Cream the butter and sugar:

Beat them together for 2 to 3 minutes until the mixture looks pale and fluffy

Add the egg:

Beat it in until completely incorporated into the butter mixture

Mix in the ricotta and flavorings:

Add ricotta, lemon juice, lemon zest, and vanilla, mixing until everything is smooth

Combine everything:

Gradually mix in the dry ingredients on low speed just until combined, being careful not to overmix

Scoop the dough:

Drop rounded tablespoons onto your prepared baking sheets, leaving about 2 inches between each cookie

Bake until golden:

Bake for 13 to 15 minutes until edges are lightly golden and centers are set

Cool them down:

Let the cookies rest on the baking sheets for 5 minutes, then move them to a wire rack

Make the glaze:

Whisk powdered sugar, lemon juice, and lemon zest until smooth and pourable

Glaze and serve:

Drizzle the glaze over cooled cookies and let it set before serving

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These cookies have become my go-to when I need something that feels special but does not require me to be a perfect baker. Even on days when I am rushing or tired, they turn out beautiful every time.

Getting That Perfect Glaze Consistency

I have learned that glaze consistency is personal. Some days I want it thick and opaque, other times thin enough to drip down the sides. Start with less lemon juice and add more drop by drop until it is exactly how you like it.

Making These Ahead

You can bake these cookies a day ahead and store them in an airtight container. Wait to glaze until right before serving, otherwise the glaze starts to soak into the cookie and you lose that pretty white topping.

Serving Ideas

These pair beautifully with espresso or a cup of tea in the afternoon. They are light enough that you can have two without feeling weighed down.

• A sprinkle of poppy seeds on the wet glaze adds such a nice visual touch
• Try orange zest instead of lemon for a different citrus twist
• These freeze well if you want to keep some for later

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Hope these bright, sunny cookies find their way into your kitchen soon. They are the kind of treat that makes ordinary afternoons feel a little more special.

Recipe FAQs

→ What makes these cookies soft and cake-like?

The addition of ricotta cheese provides moisture and tenderness, creating a soft, cake-like texture in the cookies.

→ How is the lemon flavor incorporated?

Fresh lemon juice and finely grated lemon zest are mixed into both the dough and the glaze, delivering a bright, refreshing citrus note.

→ Can I substitute the ricotta with another cheese?

Yes, mascarpone cheese can be used for a richer, creamier texture while maintaining the delicate flavor balance.

→ How should I store these lemon treats?

Store in an airtight container for up to three days to maintain freshness and texture.

→ Any tips for achieving the best glaze consistency?

Whisk powdered sugar with fresh lemon juice and zest until smooth and pourable; adjust juice amount for desired thickness.