Soft Lemon Ricotta Cookies with Lemon Glaze
Cakey, domed ricotta cookies with plenty of lemon zest, finished with a tart glaze. A bakery-style cookie for any tray.
By Caleb Moreno ·
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Yield
- about 45 cookies
Ricotta is the secret to these soft, almost cake-like cookies. It adds moisture and a gentle tang without weighing down the crumb.
Rubbing the zest into the sugar is a small step that makes a big difference. It releases the lemon oils so the flavor carries through the whole cookie, not just the glaze.
Don't overbake
Ricotta cookies should stay pale on top. Pull them out when the edges are just set and the bottoms are lightly golden. Overbaked ricotta cookies turn dry quickly.
Glaze when cool
If the cookies are even a little warm, the glaze slides off. Wait until they are completely cool, then let the glaze set for at least 30 minutes before stacking.
The recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup granulated sugar
- Zest of 2 lemons
- 1/2 cup unsalted butter, softened
- 1 large egg, room temperature
- 1 cup whole milk ricotta, room temperature
- 3 tbsp lemon juice
- 1 tsp vanilla extract
- Glaze: 1 1/2 cups powdered sugar, 3 tbsp lemon juice, zest of 1 lemon
Instructions
- 1Heat the oven to 350°F and line two pans with parchment.
- 2Whisk the flour, baking powder, baking soda and salt together.
- 3Rub the lemon zest into the sugar with your fingertips until fragrant, then beat in the butter for 2 to 3 minutes.
- 4Beat in the egg, ricotta, lemon juice and vanilla. It may look curdled; that is fine.
- 5Mix in the dry ingredients on low just until combined, then chill the soft dough for 30 minutes.
- 6Scoop rounded tablespoons 2 inches apart and bake one pan at a time for 13 to 15 minutes, until the bottoms are barely golden.
- 7Cool completely. Whisk the powdered sugar and lemon juice into a thick glaze, spoon over each cookie and top with zest.
