Print

Spring’s Best Lemon Ricotta Cookies with Lemon Glaze

lemon ricotta cookies - featured image
Print Recipe

Soft, tender lemon ricotta cookies with a bright lemon glaze that capture the essence of spring. Made with simple pantry ingredients, these cloud-like cookies are perfect for Easter brunch, Mother’s Day, or any spring gathering.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (250g) whole milk ricotta cheese
  • 2 tablespoons fresh lemon zest (from about 2 large lemons)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1½ cups (180g) powdered sugar
  • 2–3 tablespoons fresh lemon juice (for glaze)
  • 1 teaspoon lemon zest (optional, for glaze)
  • 1–2 tablespoons milk or cream (optional, for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
  3. In a large bowl, beat ½ cup (113g) softened unsalted butter with 1 cup (200g) granulated sugar until light and fluffy, about 2-3 minutes with an electric mixer on medium speed.
  4. Beat in 2 large eggs, one at a time, mixing well after each addition. Then add 1 cup (250g) whole milk ricotta, 2 tablespoons fresh lemon zest, 2 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract. Mix until just combined.
  5. Add the flour mixture to the wet ingredients in two additions, mixing on low speed or folding with a spatula until just combined.
  6. Chill the dough for 15-20 minutes if time allows (optional but helpful).
  7. Using a 1½-tablespoon cookie scoop or a regular tablespoon, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 12-14 minutes, one sheet at a time, until edges are just barely golden and tops look set but still pale. Let cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  9. In a small bowl, whisk together 1½ cups (180g) powdered sugar, 2 tablespoons fresh lemon juice, and 1 teaspoon lemon zest (if using). Add more lemon juice or a splash of milk if needed to reach desired consistency.
  10. Dip the top of each cooled cookie into the glaze, letting excess drip off, or drizzle glaze over cookies with a spoon. Let glaze set for 20-30 minutes before serving.

Notes

Room temperature ingredients are key for best texture. Don’t skip the lemon zest—it provides essential flavor. Watch baking time carefully; cookies go from perfectly baked to overdone quickly. Cool completely before glazing to prevent glaze from melting off. Store glazed cookies in an airtight container at room temperature for up to 5 days. Unglazed cookies can be frozen for up to 3 months.

Nutrition

Keywords: lemon ricotta cookies, spring cookies, lemon glaze, soft cookies, ricotta cookies, Easter cookies, lemon dessert

Find it online: https://forkifyfun.com/springs-best-lemon-ricotta-cookies-with-lemon-glaze/