Soft lemon ricotta cookies with a glossy lemon glaze and a sprinkle of lemon zest on top.
Lemon ricotta cookies are soft, pillowy, and lightly sweet with bright lemon flavor. Ricotta keeps these cookies super tender, and the lemon glaze on top makes them taste fresh and bakery-style.
Introduction
The standout trick is not overbaking. These cookies should look set but pale, so they stay soft. Ricotta adds moisture and a gentle richness, and lemon zest gives the biggest flavor boost.
Why You’ll Love This Lemon Ricotta Cookies
- Soft and pillowy: Ricotta makes the best texture.
- Bright lemon flavor: Zest plus glaze.
- Easy to make: Simple mixing, no rolling.
- Great for gifting: Pretty glazed tops.
Ingredients for the Best Lemon Ricotta Cookies
Image: Ingredients including flour, sugar, butter, eggs, ricotta, lemons, baking powder, powdered sugar.
Cookies:
- Flour (2 1/2 cups)
- Baking powder (2 tsp)
- Salt (1/2 tsp)
- Butter (1/2 cup), softened
- Sugar (1 cup)
- Eggs (2)
- Ricotta (1 cup)
- Lemon zest (2 Tbsp) + lemon juice (2 Tbsp)
- Vanilla (1 tsp)
Glaze:
- Powdered sugar (1 1/2 cups)
- Lemon juice (2–3 Tbsp)
- Optional zest for topping
Lemon Ricotta Cookies Recipe Step-by-Step
Image: Four panel collage showing mixing dough, scooping, baked cookies cooling, and glazing.
- 1. Heat oven to 350°F. Line sheets.
- 2. Whisk dry ingredients.
- 3. Beat butter and sugar 2 minutes. Add eggs, ricotta, zest, juice, vanilla.
- 4. Mix in dry ingredients just until combined.
- 5. Bake 12–14 minutes until set but pale. Cool.
- 6. Glaze and let set 15 minutes.
Tips for Perfect Lemon Ricotta Cookies
- Don’t overbake: Pale cookies stay soft.
- Cool before glazing.
- Use full-fat ricotta for best texture.
Storing
- Room temp 3–4 days, fridge 5 days, freeze unglazed 2 months.
Reader Review
“So soft and lemony! The glaze makes them taste like a bakery cookie.”
Make it soon, and don’t forget to leave a rating, drop a comment, and share it with a friend. How would you customize your Lemon Ricotta Cookies?