Description

These Lemon Ricotta Cookies are soft, moist, and bursting with bright lemon flavor, made tender by ricotta cheese and topped with a smooth, tangy lemon glaze. Perfectly light yet rich, these cookies combine the zestiness of lemon with a creamy texture, making them a delightful treat for any occasion.

Ingredients

Scale

For the Cookies

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

For the Glaze and Decoration

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)

Instructions

Prepare Oven and Dry Ingredients: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt; set aside.
Cream Butter and Sugar: In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar on medium speed for about 2 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
Add Eggs: Add the eggs one at a time, beating on medium speed until fully incorporated after each addition.
Mix in Ricotta, Vanilla, and Lemon Zest: Add the ricotta cheese, vanilla extract, and lemon zest to the mixture. Continue to beat until fully combined, scraping the sides of the bowl if necessary.
Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients while beating on low speed. Mix just until combined; avoid overmixing. The dough will be thick and slightly sticky.
Shape and Bake Cookies: Using a scooper or spoon, drop 1 1/2 tablespoon-sized balls of dough onto the prepared baking sheets about 2 inches apart. Bake in the preheated oven for 12-14 minutes or until edges are lightly golden.
Cool Cookies: Remove the baking sheets from the oven and transfer the cookies to a wire rack to cool completely before glazing.
Prepare the Glaze: In a large bowl, whisk together the melted butter, confectioner’s sugar, heavy cream, vanilla extract, and a pinch of salt until smooth and spreadable. Adjust consistency by adding more sugar if too loose or more cream if too thick.
Glaze and Decorate: Once the cookies are completely cooled, dip the tops of the cookies into the glaze. Optionally, sprinkle with sprinkles or extra lemon zest for decoration.
Set the Glaze: Allow the glaze to firm up on the cookies before serving, packing, or storing.

Notes

Drain ricotta cheese well to avoid excess moisture in the dough for better cookie texture.
Room temperature ingredients (butter, eggs, ricotta) help create a smooth, even dough.
Do not overmix the dough once flour is added to keep cookies tender and soft.
Cookies can be stored in an airtight container for up to 4 days; glaze may soften over time.
Sprinkles add a fun decorative touch but can be omitted for a more classic look.
If glaze is too runny, add more confectioner’s sugar; if too thick, add a bit more heavy cream.

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Lemon ricotta cookies, lemon cookies, ricotta dessert, soft cookies, lemon glaze cookies, baked cookies, spring cookies, citrus treats