Lemon Ricotta Cookies with Lemon Glaze
Rating: ⭐ 0 (0 votes)Soft, cake-like, and delicately sweet, these Lemon Ricotta Cookies are bursting with bright citrus flavor. Fresh lemon zest and creamy ricotta give each cookie a tender crumb, while a glossy lemon glaze adds the perfect tangy finish. Light, refreshing, and irresistible, they’re ideal for spring gatherings, afternoon tea, or whenever you’re craving a little sunshine.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup whole-milk Ricotta cheese
- 1 large egg
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar for glaze
- 2-3 tbsp fresh lemon juice for glaze
Directions
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, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and granulated sugar until light and fluffy.
4. Mix in the ricotta cheese until smooth, then add the egg, lemon juice, lemon zest, and vanilla extract. Stir until fully combined.
5. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Do not overmix.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 12–15 minutes, or until the cookies are set and lightly golden on the bottoms.
8. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. To make the glaze, whisk the powdered sugar with 2 tablespoons of lemon juice until smooth, adding more juice as needed for a pourable consistency.
10. Spoon the glaze over the cooled cookies and let it set before serving.