Lemon Ricotta Cookies Glaze

The first time I baked these lemon ricotta cookies, my kitchen smelled like a sunny Italian bakery. I was skeptical about adding cheese to cookie dough, but one bite proved me completely wrong. They emerged from the oven with this impossibly soft texture, somewhere between cake and cookie. Now I keep lemons on hand just for this recipe.

Last spring, I made a double batch for my friend Anna's birthday. She took one bite and actually stopped the conversation mid-sentence. Her husband, who usually skips dessert, ate three in a row. Now every time I see them, they ask when I'm baking these again.

Ingredients

• 2 cups all-purpose flour: This creates the structure for the cookies, keeping them tender but not crumbly
• 1 teaspoon baking powder: Helps the cookies rise and develop that signature cake-like texture
• 1/2 teaspoon baking soda: Works with the baking powder for the perfect lift
• 1/2 teaspoon fine sea salt: Balances the sweetness and wakes up all the lemon flavors
• 1/2 cup unsalted butter: Softened to room temperature so it blends beautifully into the dough
• 1 cup granulated sugar: Sweetens just enough without overpowering the fresh citrus
• 1 large egg: Binds everything together while adding richness
• 1 cup whole-milk ricotta cheese: The secret ingredient that makes these cookies impossibly soft and moist
• 2 tablespoons fresh lemon juice: Adds that bright, tangy note that cuts through the richness
• 1 tablespoon finely grated lemon zest: Packs the most concentrated lemon flavor possible
• 1 teaspoon pure vanilla extract: Rounds out all the flavors and adds warmth
• 1 cup powdered sugar: Sifted to prevent lumps in your glaze
• 2-3 tablespoons fresh lemon juice: Adjust this to get your glaze to the perfect pourable consistency
• 1 teaspoon finely grated lemon zest: Adds beautiful specks and extra flavor to the topping

Instructions

Get your oven ready:

Preheat to 350°F and line two baking sheets with parchment paper so nothing sticks

Whisk the dry ingredients:

In a medium bowl, combine flour, baking powder, baking soda, and salt until well blended

Cream the butter and sugar:

Beat them together for 2-3 minutes until the mixture looks pale and fluffy

Add the egg:

Mix it in thoroughly until you cant see any streaks of egg remaining

Blend in the ricotta mixture:

Add the ricotta, lemon juice, lemon zest, and vanilla, mixing until completely smooth

Combine everything:

Gradually mix in the dry ingredients on low speed just until the flour disappears

Shape the cookies:

Drop rounded tablespoons of dough onto the sheets, leaving 2 inches of space between each

Bake to perfection:

Slide them into the oven for 13-15 minutes until edges are golden and centers are set

Cool them down:

Let the cookies rest on the baking sheets for 5 minutes, then move them to a wire rack

Make the glaze:

Whisk powdered sugar, lemon juice, and lemon zest until smooth and pourable

Finish with flair:

Drizzle the glaze over the cooled cookies and let it set before serving

Pin It

These cookies have become my go-to when I need to bring something to a gathering that feels special but doesn't require hours of work. I've watched people's eyes light up when they bite into that soft, lemony center. They're proof that sometimes the most unexpected combinations create the most wonderful results.

Getting the Ricotta Right

Whole-milk ricotta makes these cookies what they are. I've tried part-skim and the texture just isn't the same, so don't skimp here. Also, make sure to drain any excess liquid from the ricotta before adding it to your dough. Too much moisture makes the cookies spread too much and lose their shape.

Lemon Tips

Room temperature lemons release more juice, so let them sit out before zesting and squeezing. When zesting, press gently and avoid the white pith underneath, which tastes bitter. I usually zest the lemon first, then juice it, which keeps everything organized and prevents any bitter surprises.

Storage and Serving Ideas

These cookies stay remarkably soft for days when stored properly. Keep them in an airtight container at room temperature and they'll taste freshly baked for up to three days. The glaze might get a little sticky, but that just means they're staying moist.

• Warm them slightly in the microwave before serving for that just-baked taste
• Pair with espresso or a cup of tea for the perfect afternoon break
• Package them in a pretty box with parchment paper between layers for gifting

Pin It

Theres something so comforting about a cookie that feels like a warm hug. I hope these become as special in your kitchen as they are in mine.

Recipe FAQs

→ What gives these treats their moist texture?

The ricotta cheese adds moisture and a tender crumb, creating a soft, cake-like texture.

→ How does the lemon glaze enhance flavor?

The glaze adds a bright, sweet-tart finish that complements the citrus notes within the dough.

→ Can I substitute mascarpone for ricotta?

Yes, mascarpone can be used for a richer, creamier texture and slightly different flavor.

→ What is the best way to store these treats?

Store in an airtight container at room temperature for up to three days to maintain freshness.

→ How can I boost lemon flavor further?

Add extra lemon zest to both the dough and the glaze for an intensified citrus aroma.