Soft Lemon Ricotta Cookies with Zesty Glaze
These soft lemon ricotta cookies are tender and bright with a subtle lemon zing and a creamy texture, topped with a zesty lemon glaze. They are quick and easy to make, perfect for a light, refreshing treat.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (250g) whole-milk ricotta cheese
- 2 large eggs, room temperature
- Zest of 2 medium lemons
- 2 tablespoons (30ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (120g) powdered sugar
- 2–3 tablespoons (30-45ml) fresh lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Mix in the ricotta cheese, then add the eggs one at a time, beating well after each addition until smooth.
- Stir in the lemon zest, lemon juice, and vanilla extract until fragrant.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Drop tablespoon-sized dough balls about 2 inches apart onto the prepared baking sheet.
- Bake for 12-14 minutes until the cookies are set but still soft to the touch with lightly golden edges.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Whisk together powdered sugar and lemon juice until smooth and pourable to make the glaze.
- Drizzle or spread the glaze over the cooled cookies and let it set for about 10 minutes before serving.
Notes
Do not overmix the dough to keep cookies tender. Use fresh lemon zest and juice for best flavor. Chill dough for 15 minutes if too sticky. Bake until edges are set but centers remain soft. Let cookies cool completely before glazing to prevent glaze from running off. Adjust glaze thickness by adding more powdered sugar or lemon juice as needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Fat: 5
- Carbohydrates: 18
- Protein: 3
Keywords: lemon ricotta cookies, soft cookies, lemon glaze, easy cookies, homemade treats, zesty glaze, spring dessert, summer dessert