There is a specific kind of cookie that feels both indulgent and light, and these Lemon Ricotta Cookies are the perfect example. Unlike a typical crunchy sugar cookie, these are pillowy soft and dense, thanks to the magic ingredient: ricotta cheese.
The ricotta adds a subtle creaminess and moisture that keeps the cookies fresh for days—though they rarely last that long! The trick to nailing this recipe is treating it like a muffin batter; you want to mix until the flour is just incorporated to ensure they stay tender. While the cookie itself is mild, the tart lemon glaze provides a sharp, bright punch of flavor that cuts through the richness. Topped with a sprinkle of fresh lemon zest (just like in the photo), these are the ultimate springtime or afternoon tea treat.
Full Recipe: Lemon Ricotta Glazed Cookies
Prep time: 15 minutes | Cook time: 12 minutes | Total time: ~30 minutes
Yield: About 24 cookies
Ingredients
For the Cookies:
· 2 ½ cups (315g) all-purpose flour
· 1 teaspoon baking powder
· ½ teaspoon salt
· 1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
· 1 ¾ cups (350g) granulated sugar
· 2 large eggs, at room temperature
· 1 (15-ounce) container whole-milk ricotta cheese (full-fat is best for texture)
· 3 tablespoons fresh lemon juice (about 1 large lemon)
· 1 tablespoon lemon zest (plus extra for garnish)
For the Lemon Glaze:
· 2 cups (240g) powdered sugar (confectioners’ sugar)
· 3–4 tablespoons fresh lemon juice
· 1–2 teaspoons lemon zest (for mixing into the glaze, optional)
Instructions
- Prep the Oven & Pan: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats (like in the image).
- Make the Dry Mix: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter & Sugar: In a large bowl using a hand mixer or stand mixer with a paddle attachment, beat the softened butter and granulated sugar together on medium speed until light and fluffy (about 2 minutes).
- Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the ricotta cheese, lemon juice, and lemon zest until fully combined. The mixture might look slightly curdled—this is completely normal.
- Combine: With the mixer on low speed, slowly add the dry flour mixture to the wet ingredients. Mix just until the flour disappears. Do not overmix, or the cookies will become tough.
- Scoop & Bake: Use a medium cookie scoop (about 1.5 tablespoons) or two spoons to drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
· Bake for 12 to 14 minutes, or until the edges are lightly golden brown. The centers will still look pale and slightly soft.
· Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before glazing. - Make the Glaze: In a medium bowl, whisk together the powdered sugar and 3 tablespoons of lemon juice. Add more lemon juice (or a splash of milk) until the glaze is thick but pourable—it should fall off the whisk in a thick ribbon.
- Glaze & Garnish: Dip the top of each completely cooled cookie into the glaze, letting the excess drip back into the bowl. Place them back on the wire rack. Immediately sprinkle the wet glaze with additional fresh lemon zest (as seen in your photo). The zest is key for that gorgeous, vibrant look.
- Let Set: Allow the glaze to set for about 20–30 minutes before serving.
Storage Tips
Store these cookies in an airtight container at room temperature for up to 3–4 days. (Pro tip: Layer them with parchment paper to prevent the glazed tops from sticking together!)