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Lemon Ricotta Cookies with Lemon Glaze

This recipe creates delicate, cake-like lemon ricotta cookies, known for their moist texture and bright citrus flavor. The dough combines softened butter, sugar, eggs, and ricotta with fresh lemon juice and zest. Baked until lightly golden, these soft cookies are then topped with a simple yet vibrant lemon glaze, offering a delightful treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours 50 minutes
Course Snack
Cuisine American
Servings 44 people
Calories 3229.5 kcal

Equipment

  • 1 Electric Mixer
  • 1 Large Mixing Bowl
  • 1 Medium Mixing Bowl
  • 2 Baking Sheets
  • 1 Parchment Paper

Ingredients
  

Main

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter softened
  • 2 cups sugar
  • 2 eggs
  • 1 15-ounce container whole milk ricotta cheese
  • 3 tablespoons lemon juice
  • 1 lemon zested
  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 lemon zested

Instructions
 

  • Preheat the oven to 375 degrees F.
  • Cookies:
  • In a medium bowl combine the flour, baking powder, and salt. Set aside.
  • In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
  • Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
  • Glaze:
  • Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Notes

For optimal tenderness, ensure your butter is truly softened, not melted, to properly cream with the sugar. When zesting lemons, be mindful to only remove the bright yellow part of the peel, avoiding the bitter white pith. Do not overmix the dough once the dry ingredients are added, as this can develop gluten and lead to a tougher cookie; mix just until combined. The specified baking time yields a soft, cake-like cookie; look for just slightly golden edges rather than deep browning to prevent dryness. For the glaze, adjust consistency by adding a touch more powdered sugar for thicker glaze or a few drops more lemon juice for a thinner, more spreadable one. Allow the cookies to cool completely before glazing and give the glaze ample time to set for best presentation and handling.