Lemon Ricotta Cookies Glaze (Print Version)
Cake-like lemon and ricotta treats with a bright lemon glaze and a sweet-tart 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 - 1 tablespoon finely grated lemon zest
11 - 1 teaspoon pure vanilla extract
→ Lemon Glaze
12 - 1 cup powdered sugar, sifted
13 - 2-3 tablespoons fresh lemon juice
14 - 1 teaspoon finely grated lemon zest
# Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper for easy cleanup.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until thoroughly blended.
03 - Beat softened butter and granulated sugar with an electric mixer on medium-high speed until pale and fluffy, approximately 2-3 minutes.
04 - Add the egg to the butter mixture and beat until fully incorporated and smooth.
05 - Mix in ricotta cheese, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and vanilla extract until the batter is uniform and creamy.
06 - Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing just until combined. Take care not to overmix.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, leaving 2 inches of space between each cookie to allow for spreading.
08 - Bake for 13-15 minutes until edges are lightly golden and centers appear set. Rotate pans halfway through for even baking.
09 - Let cookies rest on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before glazing.
10 - Whisk together powdered sugar, 2-3 tablespoons lemon juice, and 1 teaspoon lemon zest in a small bowl until smooth and pourable. Adjust consistency with additional juice if needed.
11 - Drizzle or spoon the glaze over completely cooled cookies. Allow glaze to set for 15-20 minutes before serving or storing.
# Expert Tips:
01 -
- The ricotta creates this impossibly soft, cake-like texture that makes people think you spent hours perfecting them
- That bright lemon glaze hits every sweet and bright note you want after dinner
02 -
- Room temperature ingredients make a huge difference in how smoothly everything comes together
- Overmixing once you add the flour will make these tough instead of tender
03 -
- Zest your lemons before juicing them, it is so much easier that way
- Room temperature ricotta incorporates better than cold from the fridge