Lemon Ricotta Cookies Glaze (Printable)

Soft, cake-like cookies blended with ricotta and fresh lemon, finished with a bright glaze.

# 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

# How to Make It:

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.
03 - In a large bowl, beat butter and sugar with electric mixer until light and fluffy, about 2-3 minutes.
04 - Add egg and beat until well combined.
05 - Mix in ricotta cheese, lemon juice, lemon zest, and vanilla extract until smooth.
06 - Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Avoid overmixing.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 13-15 minutes until edges are lightly golden and centers are set.
09 - Let cookies cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
10 - Whisk powdered sugar, lemon juice, and lemon zest in small bowl until smooth and pourable.
11 - Spoon or drizzle glaze over cooled cookies. Allow glaze to set before serving.

# Expert Suggestions:

01 -
  • The texture is somewhere between a cloud and a cookie, soft and pillowy but with that perfect slightly chewy edge
  • That ricotta keeps them tender for days, so they taste freshly baked even on day three
02 -
  • Overmixing once you add the flour will make these tough, so stop the moment you see no dry streaks
  • The glaze needs to be the right consistency, thick enough to coat but thin enough to pour, so adjust juice accordingly
03 -
  • Don't skip the cooling step before glazing or the glaze will melt right off
  • Full-fat ricotta makes a noticeable difference in texture compared to part-skim

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