Lemon Ricotta Cookies Glaze (Printable)

Soft lemon ricotta treats topped with a sweet, tangy glaze for a refreshing dessert experience.

# Ingredient List:

→ Cookies

01 - 2 cups (8.8 oz) all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1/2 cup (1 stick) unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 1 cup whole milk ricotta cheese
08 - Zest of 2 lemons
09 - 3 tablespoons fresh lemon juice
10 - 1 teaspoon vanilla extract

→ Lemon Glaze

11 - 1 1/2 cups powdered sugar, sifted
12 - 3 tablespoons fresh lemon juice
13 - Zest of 1 lemon

# How to Make:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
03 - In a large bowl, beat the softened butter and granulated sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition.
05 - Stir in the ricotta cheese, lemon zest, lemon juice, and vanilla extract until fully combined.
06 - Gradually fold the dry ingredients into the wet until just incorporated, avoiding overmixing.
07 - Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake in the preheated oven for 13 to 15 minutes, or until the edges are lightly golden and the cookies are set.
09 - Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
10 - Whisk together powdered sugar, lemon juice, and lemon zest in a small bowl until smooth and pourable.
11 - Once fully cooled, spoon or drizzle the lemon glaze over each cookie. Let the glaze set for at least 20 minutes before serving.

# Expert Tips:

01 -
  • They're so soft and tender that they practically melt on your tongue without feeling heavy or dense.
  • The ricotta keeps them moist for days, which means you can actually enjoy them beyond the first day without them turning dry and sad.
  • That lemon glaze turns ordinary cookies into something that feels a little bit fancy without any real effort on your part.
02 -
  • Whole milk ricotta makes a noticeable difference in texture—it's creamier and keeps cookies softer longer, so seek it out if your store carries it.
  • Fresh lemon zest is non-negotiable; bottled zest tastes like the sad ghost of actual lemon and won't give you that bright flavor that makes these special.
  • Don't bake them until they look completely done or you'll end up with dense hockey pucks instead of soft clouds.
03 -
  • Room temperature eggs and ricotta incorporate so much more smoothly than cold ones, so pull them out of the fridge 30 minutes before you start baking.
  • The glaze sets better and tastes fresher if you make it right before you use it instead of hours ahead, so save this last step for right when the cookies are cool.

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