Soft Lemon Ricotta Cookies with Glaze

Soft lemon ricotta cookies draw on Italian bakery tradition, where creamy ricotta keeps each bite tender and cake-like. Fresh zest and a simple lemon glaze add bright citrus finish without weighing them down.

Serves 6 · 20 min prep · 30 min cook

Estimate for one serving

• 410 cal
• 8g protein
• 62g carbs
• 15g fat
• 2g fiber

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Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp fine salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup whole-milk ricotta, drained
• 1 large egg
• 2 tbsp lemon zest
• 3 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 1/2 cups powdered sugar
• 2–3 tbsp milk

Instructions

1. 1Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. 2Whisk the flour, baking powder, and salt together in a medium bowl; set aside.
3. 3In a large bowl beat the softened butter and granulated sugar with a hand mixer on medium speed until light and fluffy, about 2 minutes.
4. 4Beat in the ricotta, egg, lemon zest, lemon juice, and vanilla until the mixture looks creamy and mostly smooth.
5. 5Add the dry ingredients in two additions, mixing on low just until no flour streaks remain; the dough will be soft and slightly sticky.
6. 6Scoop 2-tablespoon portions onto the prepared sheets, spacing 2 inches apart, and gently flatten each mound slightly with damp fingers.
7. 7Bake one sheet at a time for 13–15 minutes until the edges are set and just beginning to turn pale gold while the centers still look soft; cool on the sheet 5 minutes, then transfer to a wire rack.
8. 8Whisk the powdered sugar with the remaining lemon juice and enough milk to make a thick but pourable glaze.
9. 9Dip or spoon glaze over the completely cooled cookies, let set 15 minutes, and serve.