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Lemon Ricotta Cookies with Lemon Glaze Recipe

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4.3 from 8 reviews

These Lemon Ricotta Cookies are soft, tender, and bursting with fresh lemon flavor. Made with creamy ricotta cheese and a bright lemon glaze, they offer a delightful balance of sweetness and zest. Perfect for spring or summer gatherings, these cookies are airy yet rich and beautifully decorated with optional sprinkles for a festive touch.

Ingredients

Cookie Dough

  • ½ cup unsalted butter, softened
  • 1¾ cups granulated sugar
  • 2 eggs, at room temperature
  • 1 15-ounce container whole milk ricotta cheese
  • 3 tablespoons lemon juice (from 1-1½ lemons)
  • 1 tablespoon fresh lemon zest (from 1 lemon)
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Glaze

  • 1¼ cups powdered sugar, sifted
  • 3 tablespoons lemon juice
  • 1 tablespoon fresh lemon zest (from 1 lemon)
  • Sprinkles (optional, for decorating)

Instructions

  1. Prepare the baking sheets and oven: Line two 11x17-inch baking sheets with parchment paper. Preheat your oven to 375°F (190°C).
  2. Cream butter and sugar: Using a stand or hand mixer on medium speed, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 5 minutes. This step ensures a tender cookie texture.
  3. Add eggs and wet ingredients: Incorporate the eggs one at a time, mixing well after each addition. Then, beat in the ricotta cheese, lemon juice, and lemon zest until evenly combined.
  4. Mix dry ingredients and combine: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Sift this dry mixture into the wet ingredients and stir gently until just combined to avoid overworking the dough.
  5. Chill the dough: Cover the dough tightly with plastic wrap and refrigerate for at least 30 minutes; it can be chilled overnight. This helps the dough firm up, making it easier to scoop and shaping the cookies better.
  6. Shape and bake cookies: Scoop about 1 heaping tablespoon of dough for each cookie onto the prepared baking sheets. Bake at 375°F for 12 to 14 minutes, until the cookies are cooked through but remain pale to avoid overbaking. Remove from oven.
  7. Cool the cookies: Transfer cookies to a cooling rack and let rest for about 15 minutes while preparing the glaze.
  8. Make the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and glossy.
  9. Glaze the cookies: Dip each cooled cookie into the lemon glaze or spoon the glaze on top with the back of a spoon. Optionally, decorate with sprinkles immediately after glazing.
  10. Set the glaze: Allow the glaze to harden at room temperature for about 2 hours before serving to achieve a perfect finish.

Notes

  • Use whole milk ricotta for the creamiest texture; avoid part-skim varieties if possible.
  • Make sure eggs are at room temperature for better mixing and texture.
  • Do not overbake cookies; they should stay pale and soft.
  • Chilling dough is essential for proper shaping and texture.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • For a dairy-free version, substitute ricotta with a firm tofu or vegan ricotta alternative and ensure butter is replaced with a plant-based option.

Find it online: https://simpleplatter.com/lemon-ricotta-cookies-with-lemon-glaze-recipe/