Name: Lemon Ricotta Cookies with Lemon Glaze Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: American
Ingredients: 1 cup (226g) unsalted butter, softened to room temperature; 2 cups (400g) granulated sugar; 2 large eggs, room temperature; 15 ounces (426g) ricotta cheese, drained and at room temperature; 2 teaspoons vanilla extract; 2 tablespoons lemon zest (plus more for decoration if desired); 4 cups (520g) all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1/4 cup (57g) unsalted butter, melted; 2 cups (260g) confectioner’s sugar; 1/4 cup (60g) heavy cream; 1 teaspoon vanilla extract; 1 pinch salt; 2-3 tablespoons sprinkles (optional); Lemon zest for garnish (optional)

Ingredients

1 cup (226g) unsalted butter (softened to room temperature)

2 cups (400g) granulated sugar

2 large eggs (room temperature)

15 ounces (426g) ricotta cheese (drained and at room temperature)

2 teaspoons vanilla extract

2 tablespoons lemon zest (plus more for decoration if desired)

4 cups (520g) all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1/4 cup (57g) butter (melted, for glaze)

2 cups (260g) confectioner’s sugar

1/4 cup (60g) heavy cream

1 teaspoon vanilla extract (for glaze)

1 pinch salt (for glaze)

2-3 tablespoons sprinkles (optional)

Instructions

Step 1: Preheat your oven to 350°F and line two baking sheets with parchment paper.

Step 2: In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.

Step 3: In a large bowl or stand mixer, cream the softened butter and granulated sugar on medium speed for about 2 minutes. Scrape down the bowl sides as needed.

Step 4: Add the eggs one at a time, beating on medium until each is incorporated.

Step 5: Mix in the ricotta cheese, vanilla extract, and lemon zest until combined, scraping the bowl sides if necessary.

Step 6: Gradually add the flour mixture to the wet ingredients on low speed, mixing just until incorporated. The dough will be sticky and thick—avoid overmixing.

Step 7: Drop 1½ tablespoon-sized balls of dough onto the parchment-lined baking sheets, spacing them about 2 inches apart.

Step 8: Bake for 12-14 minutes or until the edges are lightly golden. Remove from the oven and cool the cookies on a wire rack.

Step 9: To make the glaze, whisk together confectioner’s sugar, melted butter, heavy cream, pinch of salt, and vanilla extract until smooth. Adjust consistency by adding more sugar or cream as needed.

Step 10: Once the cookies are completely cooled, dip the tops into the glaze and decorate with sprinkles or extra lemon zest if you like.

Step 11: Allow the glaze to set before serving or storing. Enjoy your lemon ricotta cookies!

Tips & Variations

For a more intense lemon flavor, add a teaspoon of lemon juice to the batter along with the zest.

If you don’t have ricotta, cream cheese can be a substitute, but it may alter the texture slightly.

Try adding a handful of poppy seeds to the dough for a classic lemon poppy seed variation.

Use a cookie scooper to ensure even-sized cookies that bake uniformly.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. If glazed, keep them on a single layer to prevent sticking. They can also be refrigerated for up to a week; bring to room temperature before serving. For longer storage, freeze unglazed dough balls for up to 3 months and bake fresh as needed.

FAQs

Can I use frozen ricotta for this recipe?

It’s best to use fresh ricotta that has been drained and is at room temperature, as frozen ricotta can become watery and affect the cookie texture.

Why are my cookies spreading too much during baking?

Make sure your butter is softened but not melted. Too warm butter can cause excessive spreading. Also, avoid overmixing the dough which can break down the structure.