Lemon Ricotta Cookies Glaze (Printable)

Pillowy lemon ricotta treats topped with a bright, sweet lemon glaze, ideal for spring and light indulgence.

# What You'll Need:

→ Cookies

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - ½ 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 - Zest of 2 lemons
11 - 1 teaspoon vanilla extract

→ Sweet Lemon Glaze

12 - 1 cup powdered sugar, sifted
13 - 2 to 3 tablespoons fresh lemon juice
14 - 1 teaspoon lemon zest

# How To Make It:

01 - Heat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
03 - Using an electric mixer, beat butter and sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Add egg, ricotta, lemon juice, lemon zest, and vanilla extract to the butter mixture; mix thoroughly.
05 - Gradually add dry ingredients to the wet, mixing on low speed until just combined.
06 - Drop rounded tablespoons of dough onto prepared sheets, spacing about 2 inches apart.
07 - Bake for 13 to 15 minutes until edges turn lightly golden but centers remain soft.
08 - Let cookies cool on sheets for 5 minutes before transferring to a wire rack to cool completely.
09 - Whisk powdered sugar, lemon juice, and lemon zest until smooth and pourable.
10 - Once cooled, spoon or drizzle glaze over each cookie and allow to set for 15 minutes before serving.

# Tips from dashanddishes:

01 -
  • They taste like spring in cookie form—bright lemon balanced by creamy ricotta that keeps them impossibly soft.
  • The glaze hits that perfect sweet-tart spot that makes people ask for the recipe before they even finish the first one.
  • These are forgiving enough for a weeknight craving but elegant enough to bring to a dinner party.
02 -
  • Ricotta that's too drained or too old will make the cookies dense instead of tender—use fresh whole milk ricotta and taste it before mixing; it should taste clean and tangy, not sour.
  • Underbaking by even one minute makes all the difference; pull them when the centers still jiggle slightly and they'll set to perfect softness as they cool.
  • Lemon zest has all the flavor, while lemon juice adds moisture and tang—don't substitute one for the other or your cookies will taste flat or too wet.
03 -
  • Room temperature ingredients mix smoother and create a more uniform crumb—take five minutes to let everything warm up before you start.
  • If your glaze is too thick, add lemon juice one drop at a time; if it's too thin, sift in a tablespoon more powdered sugar and whisk gently.

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