Lemon Ricotta Cookies Sweet Glaze (Printable Version)

Soft, pillowy lemon cookies topped with a tangy-sweet glaze for a bright and delicious treat.

# What You'll Need:

→ For the Cookies

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - ½ 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 - Zest of 2 lemons
11 - 1 teaspoon vanilla extract

→ For the Sweet Lemon Glaze

12 - 1 cup powdered sugar, sifted
13 - 2–3 tablespoons fresh lemon juice
14 - 1 teaspoon lemon zest

# Method:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter and sugar together until light and fluffy, about 2–3 minutes.
04 - Add the egg, ricotta cheese, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated.
06 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
07 - Bake for 13–15 minutes, or until the edges are just starting to turn golden. The centers should remain soft.
08 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
09 - Prepare the glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth and pourable.
10 - Once cookies are completely cool, spoon or drizzle glaze over each cookie. Let set for 15 minutes before serving.

# Chef's Tips:

01 -
  • They're soft and pillowy in a way that feels almost luxurious, nothing like a typical sugar cookie.
  • The ricotta keeps them moist for days, so you can actually make a batch ahead without them drying out.
  • Fresh lemon flavor shines through without being harsh or artificial—it tastes like spring in cookie form.
02 -
  • Don't overbake these—the edges should barely turn golden and the centers should look slightly underdone, or they'll dry out as they cool.
  • Use fresh lemon juice and real zest; bottled juice tastes flat and powdered zest won't give you those little bright flavor bursts.
03 -
  • Sift your powdered sugar for the glaze—it prevents lumps and gives you a silky, professional-looking finish that tastes better too.
  • Don't skip the creaming step with butter and sugar; those few minutes of beating create the tender crumb that makes these special.

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