Description
These soft and pillowy Lemon Ricotta Cookies are bursting with fresh citrus flavor and finished with a sweet, tangy lemon glaze. Made with creamy ricotta and fresh lemon zest, they’re tender, bright, and perfect with coffee or tea.
Ingredients
For the Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 cup whole-milk ricotta cheese
1 teaspoon vanilla extract
Zest of 2 lemons
2 tablespoons fresh lemon juice
For the Lemon Glaze:
1 1/2 cups powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon milk or cream, if needed
Instructions
1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
4. Beat in the egg, then add the ricotta, vanilla extract, lemon zest, and fresh lemon juice. Mix until smooth.
5. Gradually add the dry ingredients to the ricotta mixture and mix just until combined. Do not overmix.
6. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
7. Bake for 12 to 15 minutes, until the cookies are set and the bottoms are lightly golden. Keep the tops pale and soft.
8. Let the cookies cool on the baking sheet for several minutes, then transfer them to a wire rack to cool completely.
9. For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest. Add a little milk or cream if needed to reach your preferred consistency.
10. Spoon or drizzle the glaze over the completely cooled cookies.
11. Allow the glaze to set for several minutes before serving.
Notes
Use whole-milk ricotta for the richest and softest texture.
If your ricotta is very wet, drain excess liquid before using.
Fresh lemon zest and juice provide the best citrus flavor.
Do not overbake—the cookies should remain soft and pale.
Cool the cookies completely before glazing.
Store in an airtight container for up to 3 days at room temperature or up to 5 days refrigerated.
Freeze unglazed cookies for up to 2 months and glaze after thawing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg