Description
Lemon Ricotta Cookies with Lemon Glaze bring sunshine right to your kitchen, creating pure comfort with each tender bite. Zesty citrus notes and creamy ricotta dance together, making these cookies a delightful treat perfect for sharing with friends and family.
Ingredients
Scale
Main Ingredients:
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 1 (15-ounce/425 grams) container ricotta cheese
- 2 eggs
- 1 stick (0.5 cups/113 grams) unsalted butter, softened
Supporting Ingredients:
- 3 tablespoons fresh lemon juice
- 1 lemon, zested
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon salt
Glaze Ingredients:
- 1.5 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 lemon, zested
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking.
- Combine 2 ½ cups flour, 1 teaspoon baking powder, and 1 teaspoon salt in a medium bowl. Whisk thoroughly to distribute ingredients evenly.
- In a large bowl, cream ½ cup softened butter with 2 cups granulated sugar using an electric mixer for 2-3 minutes until light and fluffy.
- Add 2 eggs one at a time to the butter mixture, mixing completely after each addition.
- Blend in 15 ounces ricotta cheese, 3 tablespoons lemon juice, lemon zest, and 1 teaspoon vanilla extract until smooth.
- Fold dry ingredients into wet mixture gently, stirring just until combined to maintain a tender texture.
- Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 12-15 minutes at 375°F (190°C) until edges turn golden and centers remain soft.
- Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack.
- Prepare glaze by whisking 1 ½ cups powdered sugar with 3 tablespoons lemon juice and lemon zest until smooth.
- Once cookies are completely cool, drizzle glaze over the tops and sprinkle with extra lemon zest.
- Allow glaze to set for 30 minutes before serving.
Notes
- Fresh lemon zest makes a massive difference, so grate it directly before mixing for the brightest, most vibrant flavor.
- These cookies freeze beautifully – stack them between sheets of parchment paper in an airtight container for up to three weeks.
- If dairy is a concern, swap whole milk ricotta for a dairy-free alternative like cashew ricotta to keep the soft, tender texture.
- For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking blend, which will maintain the delicate crumb of the original recipe.
- Prep Time: 10-15 minutes
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 222 kcal
- Sugar: 19 g
- Sodium: 162 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 37 mg