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Easy Lemon Ricotta Cookies with Lemon Glaze: Best Homemade Recipe

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These easy lemon ricotta cookies with lemon glaze are soft, bright, and come together in about 25 minutes. Made with simple ingredients, they’re perfect for weeknights and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ½ cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 cup whole milk ricotta cheese
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 ½ cups powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice (for glaze)
  • ½ teaspoon lemon zest (optional, for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes with an electric mixer. Scrape down the sides halfway through.
  4. Beat in the egg, ricotta cheese, lemon juice, lemon zest, and vanilla extract until just combined. The batter may look curdled.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. Chill the dough for 15 minutes if time allows (optional but recommended for puffier cookies).
  7. Using a 1.5-tablespoon cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 12-14 minutes, or until the edges are just barely golden. The centers will look pale and slightly underdone.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of lemon juice. Add more lemon juice, ½ teaspoon at a time, until the glaze is thick but pourable. Stir in lemon zest if using.
  11. Dip the top of each cooled cookie into the glaze or drizzle it over with a spoon. Let the glaze set for about 10 minutes before serving.

Notes

For best results, use whole milk ricotta and fresh lemons. Chilling the dough for 15 minutes helps prevent spreading. Let cookies cool completely before glazing to avoid a sticky mess. Store in an airtight container at room temperature for up to 5 days.

Nutrition

Keywords: lemon ricotta cookies, lemon glaze, easy cookie recipe, soft cookies, weeknight dessert

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