Lemon Ricotta Cookies Glaze (Printer-friendly)

Pillowy lemon ricotta cookies with a sweet, tangy glaze, ideal for warm-weather treats.

# What You Need:

→ For the Cookies

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 1 cup whole milk ricotta cheese
08 - Zest of 2 lemons
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon vanilla extract

→ For the Glaze

11 - 1 1/2 cups powdered sugar, sifted
12 - 2 to 3 tablespoons fresh lemon juice
13 - Zest of 1 lemon (optional, for garnish)

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until evenly blended.
03 - Using an electric mixer, beat the softened butter and sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition to ensure a smooth mixture.
05 - Mix in ricotta cheese, lemon zest, lemon juice, and vanilla extract until uniformly combined.
06 - Gradually fold the dry mixture into the wet ingredients, mixing just until incorporated without overworking.
07 - Scoop heaping tablespoon-sized portions of dough onto prepared baking sheets, spacing each about 2 inches apart.
08 - Bake for 13 to 15 minutes, until edges are set and cookies begin to show a light golden hue.
09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - Whisk powdered sugar with 2 tablespoons lemon juice. Add additional lemon juice in small amounts to achieve a thick, pourable consistency.
11 - Drizzle glaze over cooled cookies. Optionally, garnish with lemon zest and let glaze set for 15 to 20 minutes before serving.

# Expert Tips:

01 -
  • They're soft and pillowy instead of crispy, making them feel indulgent without being heavy
  • The ricotta keeps them tender for days, unlike typical sugar cookies that harden quickly
  • You can make them in under an hour from start to finish, making them perfect for unexpected guests
  • The fresh lemon flavor tastes like spring in cookie form, brightening even gray days
02 -
  • Don't overbake these cookies. The moment you think they might need another minute, they probably don't. They firm up as they cool, and I learned this the hard way with a batch of crispy disappointments.
  • Room temperature ingredients are non-negotiable. Cold eggs and butter won't incorporate properly, and you'll end up with a grainy dough.
  • The glaze should be thick enough to cling to the cookie but thin enough to drip slightly. If it's too thick, the cookies look dull. If it's too thin, it runs off.
03 -
  • If your glaze sets too quickly, just add a few drops of lemon juice and stir. It's incredibly forgiving, unlike royal icing.
  • Store these in an airtight container at room temperature—they last up to three days and actually get softer as they sit, which is exactly what you want.

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