Lemon Ricotta Cookies Sweet Glaze

My neighbor brought over a container of these lemon ricotta cookies on a Tuesday afternoon, and I remember standing in my kitchen thinking they were impossibly soft—almost cloud-like. She mentioned offhandedly that the ricotta was her secret, that it made them stay tender even days later, and I immediately wanted to know everything about how to make them. That first bite changed what I thought cookies could be: bright, delicate, not too sweet, with this tender crumb that practically melted on my tongue.

I made these for a small Easter brunch last year, and watching my mother-in-law reach for a second one before even finishing her coffee told me everything I needed to know. She's not one for sweets, so that moment felt like a quiet victory in the kitchen.

Ingredients

• All-purpose flour (2 cups): The foundation—make sure it's measured by weight if possible, as scooping can pack it down and throw off your ratio.
• Baking powder and baking soda (1 teaspoon and ½ teaspoon): These work together to give the cookies their signature tender lift without making them cakey.
• Salt (½ teaspoon): A pinch brings out the lemon flavor and balances the sweetness beautifully.
• Unsalted butter (½ cup, softened): Softened butter creams better with sugar, creating that light and fluffy base every good cookie needs.
• Granulated sugar (1 cup): The structure and sweetness—don't skip the creaming step, as it aerates the dough.
• Large egg (1): Binds everything together and adds richness from the yolk.
• Whole milk ricotta cheese (1 cup): This is the game-changer—it adds moisture and a subtle tang that keeps these cookies tender, not dry.
• Fresh lemon juice and zest (2 tablespoons juice, zest of 2 lemons): Use real lemons, never bottled juice; the brightness makes all the difference.
• Vanilla extract (1 teaspoon): A supporting player that deepens the overall flavor without competing with the lemon.
• Powdered sugar for glaze (1 cup, sifted): Sifting prevents lumps and ensures a smooth, elegant glaze.

Instructions

Get your oven ready:

Preheat to 350°F and line two baking sheets with parchment paper—this prevents sticking and lets you slide the cookies off easily once they're cool enough to handle.

Mix the dry ingredients:

Whisk flour, baking powder, baking soda, and salt together in a medium bowl and set it aside. This distributes the leavening evenly so your cookies rise uniformly.

Cream butter and sugar:

Beat them together for about 2–3 minutes until the mixture looks pale and fluffy—this aerates the dough and gives the cookies their tender crumb. You'll feel the difference when you lift the beaters.

Add the wet ingredients:

Add the egg, ricotta, lemon juice, lemon zest, and vanilla to the buttery mixture and beat until everything is well combined. The batter will look slightly grainy from the ricotta, and that's exactly right.

Bring it together gently:

Add the dry ingredients to the wet mixture on low speed, mixing just until incorporated—overmixing develops gluten and makes cookies tough instead of tender. Stop as soon as you don't see streaks of flour.

Scoop and space:

Drop rounded tablespoons of dough onto your prepared sheets, leaving about 2 inches between each cookie so they can spread without touching. The dough will be soft and slightly sticky, which is perfect.

Bake to golden edges:

Bake for 13–15 minutes, watching for the edges to just start turning golden while the centers remain soft and slightly underbaked—this is the secret to keeping them pillowy. The cookies will firm up as they cool.

Cool strategically:

Let the cookies rest on the baking sheet for 5 minutes so they set slightly, then transfer to a wire rack to cool completely. This prevents them from breaking apart while still warm.

Make the glaze:

Whisk together sifted powdered sugar, fresh lemon juice, and lemon zest until you have a smooth, pourable consistency. The glaze should coat the back of a spoon but still drip slightly.

Finish with shine:

Once the cookies are completely cool, spoon or drizzle the glaze over each one and let it set for about 15 minutes before serving so it firms up slightly but stays glossy.

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There's something about a cookie that's soft enough to break in half with your fingers but structured enough to hold together that feels like a small miracle. These reminded me that baking isn't about achieving something perfect—it's about the moment when people light up because something tastes exactly like they wanted it to.

The Magic of Ricotta in Baking

Ricotta is one of those ingredients that doesn't announce itself loudly, which is exactly what makes it so valuable in baking. It adds moisture and a subtle creaminess that keeps cookies tender long after they've cooled, without making them taste tangy or off. I've tried this recipe with cream cheese and mascarpone out of curiosity, and neither of them gave me quite the same delicate crumb—ricotta has this specific quality that works like a quiet charm in the background, letting the lemon shine while keeping everything impossibly soft.

Working with Lemon for Maximum Brightness

Fresh lemon is everything in this recipe—the juice provides tartness and the zest gives you those little bursts of oil and brightness that powdered citrus can never match. I've learned to zest my lemons before cutting them in half for juice, and always to use a microplane grater rather than a box grater, which tends to catch too much pith and turn bitter. If you're making these in winter when lemons feel less vibrant, you can store good ones in a cool spot and they'll hold their flavor for weeks.

Timing and Storage Tips

These cookies stay soft in an airtight container for up to three days, which makes them perfect for baking ahead of a gathering or even just having something cheerful available when you want it. I keep mine in a tin with a piece of parchment between layers to prevent sticking, and they never seem to last past the second day in my house anyway.

• For slightly crispier edges, bake an extra minute or two, but watch carefully so they don't dry out.
• If you want a citrus twist, orange zest and juice swap in beautifully—use the same proportions and add a tiny pinch of cardamom if you're feeling adventurous.
• These pair wonderfully with Earl Grey tea, sparkling Moscato, or even a strong espresso if you want to cut through the sweetness.

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These lemon ricotta cookies have become my go-to when I want to bring something to someone's house or need a reason to fill my kitchen with the smell of fresh lemon. They're simple enough to make on a weekday afternoon but special enough to feel like you did something that mattered.

Recipe FAQs

→ How should I store these cookies?

Store in an airtight container for up to 3 days to maintain freshness.

→ Can I freeze the dough or baked cookies?

Freeze unglazed baked cookies in a freezer-safe bag for up to a month. Thaw and glaze before serving.

→ How do I make the edges crispier?

Bake for 1-2 minutes longer than the instructions suggest to achieve a slightly crispier edge.

→ Can I use other citrus fruits?

Yes, substitute orange zest and juice for the lemon to create a tasty citrus twist.

→ What makes these cookies so soft?

The whole milk ricotta cheese is the key ingredient, providing a moist, cake-like texture.