Lemon Ricotta Cookies Glaze (Print View)

Tender lemon-infused ricotta treats finished with a bright citrus glaze for a sweet-tart delight.

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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 until well combined.

03 - In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.

04 - Add the egg and beat until well incorporated into the mixture.

05 - Mix in the ricotta cheese, lemon juice, lemon zest, and vanilla extract until smooth and fully combined.

06 - Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.

08 - Bake for 13-15 minutes, or until the edges are lightly golden and the centers are set.

09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

10 - Whisk powdered sugar, lemon juice, and lemon zest in a small bowl until smooth and pourable consistency is achieved.

11 - Spoon or drizzle glaze over the cooled cookies. Allow glaze to set before serving.

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The texture is unlike any cookie youve ever had, incredibly moist and tender from the ricotta
Fresh lemon makes them taste bright and cheerful, perfect for gray days
The glaze transforms them into something that looks like it came from a fancy bakery

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Overmixing the dough makes tough cookies, so stop as soon as the flour disappears
Room temperature ingredients blend together so much better than cold ones
The glaze thickens as it sits, so add the lemon juice gradually

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