Lemon Ricotta Cookies Glaze

I discovered these lemon ricotta cookies while visiting my grandmother's kitchen on a sun-drenched April afternoon. She had just returned from the farmers' market with the most fragrant lemons I'd ever seen, and instead of the usual lemon bars, she pulled out a worn recipe card and said, 'Let me show you something special.' That first bite changed everything—the cookies were impossibly soft, almost cloud-like, with a brightness that made me close my eyes. Now, every time I make them, I'm transported back to that kitchen, flour dusting her apron, her hands moving with the ease of someone who'd made these a thousand times before.

I'll never forget bringing these to my cousin's baby shower last June. Someone asked for the recipe halfway through, then another person, then three more. By the end of the afternoon, I had written it out on a napkin so many times that I could practically do it with my eyes closed. That's when I knew these cookies were keepers—the kind of recipe that makes people feel cared for.

Ingredients

• All-purpose flour (2 cups): This is your structure, keeping the cookies tender rather than dense. I learned to measure by spooning and leveling rather than scooping straight from the bag—it makes a real difference in the final texture.
• Baking powder (1 teaspoon): Just enough to give the cookies a gentle lift without making them cakey. Don't skip this or you'll end up with something too dense.
• Salt (1/2 teaspoon): It sounds small, but it highlights the lemon and balances the sweetness beautifully.
• Unsalted butter (1/2 cup, softened): Softness is key here—cold butter won't cream properly with the sugar. Take it out of the fridge about an hour before you start.
• Granulated sugar (1 cup): This is what creates that fluffy base when beaten with butter. Don't rush this step.
• Large eggs (2): Room temperature eggs incorporate better and create a smoother dough. If you forget to warm them, just sit them in warm water for a few minutes.
• Ricotta cheese, whole milk (1 cup): This is the secret ingredient that makes these cookies so tender. Whole milk ricotta is crucial—the richness makes all the difference. Don't use low-fat unless you have to.
• Lemon zest (2 lemons): Use a microplane for the finest zest possible. The oils in the zest are where the real lemon flavor lives.
• Fresh lemon juice (2 tablespoons): Always use fresh. Bottled juice just doesn't have the same brightness.
• Vanilla extract (1 teaspoon): It seems odd with lemon, but it rounds out the flavor and makes it more complex.
• Powdered sugar (1 1/2 cups, sifted): Sifting removes lumps and gives you a smooth glaze. Don't skip this step.
• Fresh lemon juice for glaze (2–3 tablespoons): You'll adjust this depending on your mood and how thick you want the glaze. Add it slowly so you don't overshoot.

Instructions

Set the stage:

Preheat your oven to 350°F and line two baking sheets with parchment paper. This takes just a minute but sets you up for success.

Combine the dry ingredients:

In a medium bowl, whisk together flour, baking powder, and salt. This distributes the leavening evenly and makes sure there are no lumps hiding anywhere.

Create your fluffy base:

In a large bowl, beat softened butter and sugar with an electric mixer for about 2–3 minutes. You're looking for something pale, fluffy, and light. Listen for the sound to change—it gets higher and airier. This is where the magic starts.

Add the eggs one at a time:

After each egg, beat well. This takes about 30 seconds per egg. You'll notice the mixture gets slightly lighter and looser with each addition.

Fold in the ricotta and lemon:

Add the ricotta cheese, lemon zest, lemon juice, and vanilla extract. Stir until everything is incorporated and the mixture looks pale and creamy. You might see little specks of lemon zest throughout—that's exactly right.

Gently combine wet and dry:

Add the dry mixture to the wet ingredients, mixing just until you don't see any white streaks of flour anymore. Overmixing develops gluten and makes tough cookies. Trust me on this one.

Scoop and space:

Using a heaping tablespoon, scoop dough onto the prepared baking sheets, leaving about 2 inches between cookies. They'll spread slightly while baking, but not dramatically.

Bake until golden:

Bake for 13–15 minutes. You're looking for edges that are set and just beginning to turn golden, while the centers still look slightly underbaked. This is the key to keeping them soft. They'll continue cooking slightly as they cool.

Cool with patience:

Let them sit on the baking sheet for 5 minutes—this helps them set. Then transfer to a wire rack to cool completely. This step cannot be rushed; they're still fragile when hot.

Make the glaze:

Whisk powdered sugar with 2 tablespoons of lemon juice. You want something thick but pourable. Add more lemon juice a teaspoon at a time until it's the right consistency.

Glaze and garnish:

Spoon or drizzle the glaze over cooled cookies. If you want to be fancy, add a tiny pinch of lemon zest to each one. Let the glaze set for 15–20 minutes before you do anything else with them.

Save

Years later, when my grandmother passed away, I found that same recipe card in her drawer. Her notes were scribbled in the margins—'not too much zest' and 'don't let them get dark.' Every time I make these now, I follow her handwritten wisdom, and it feels like she's right there in the kitchen with me, guiding my hands.

The Secret Life of Ricotta in Baking

Most people think of ricotta as a savory ingredient, something for lasagna or pasta. But in baking, ricotta is a game-changer. Unlike cream cheese, which can make things dense, ricotta creates a delicate crumb because it's less acidic and has a slightly grainy texture that distributes moisture evenly. It keeps cookies tender for days without making them heavy. I started experimenting with ricotta in other cookie recipes after mastering these, and it completely changed my approach to baking.

Lemon Flavor in Every Angle

There are three ways lemon shows up here, and each one matters. The zest brings brightness and aroma, the juice adds actual lemon flavor and a slight tang that balances sweetness, and the glaze doubles down with even more lemon juice for punch. If you love lemon as much as I do, you can add a tiny bit of lemon extract to the dough—just a quarter teaspoon will transform the flavor without overpowering it. I discovered this accident when I thought I was adding vanilla and grabbed the wrong bottle.

Make Them Your Own

This recipe is forgiving in the best way. You can lean into the lemon with extra zest and extract, or tone it down slightly if you prefer. Some afternoons, I brush a tiny bit of honey on top of the glaze before it sets for extra sweetness. Other times, I'll add a whisper of cardamom to the dry ingredients because it complements lemon beautifully.

• Try adding a pinch of cardamom or a tiny bit of fresh ginger to the dough for hidden depth
• If you want to make these ahead, the dough keeps in the fridge for two days, so you can scoop and bake whenever you're ready
• These cookies pair beautifully with Earl Grey tea or even a glass of Limoncello on a warm evening

Save

These cookies have become my signature move, the thing I bring to gatherings when I want people to feel loved. Every batch brings back memories of that afternoon in my grandmother's kitchen, and somehow, that makes them taste even better.

Recipe FAQs

→ What makes these cookies soft and pillowy?

The addition of ricotta cheese in the dough contributes moisture and tenderness, resulting in a soft, pillowy texture.

→ How is the glaze prepared?

The glaze is made by whisking powdered sugar with fresh lemon juice until smooth and pourable, then drizzled over cooled cookies.

→ Can I use part-skim ricotta instead?

Yes, part-skim ricotta can be used, though the texture may be slightly less rich and creamy.

→ How should the cookies be stored?

Store in an airtight container at room temperature for up to three days to maintain freshness.

→ Do these cookies pair well with any beverages?

They pair nicely with Earl Grey tea or a glass of chilled Limoncello, enhancing the citrus notes.