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Soft Lemon Ricotta Cookies

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Soft lemon ricotta cookies with a zesty lemon glaze that are moist, tender, and bursting with fresh citrus flavor. Perfect for a quick, homemade treat that balances tang and sweetness.

Ingredients

Scale
  • 1 cup whole milk ricotta cheese (about 250g)
  • 1 cup granulated sugar (200g)
  • 2 large eggs, room temperature
  • 2 teaspoons freshly grated lemon zest (from about 2 lemons)
  • 2 ½ cups all-purpose flour (about 312g)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened (113g)
  • 1 teaspoon pure vanilla extract
  • For the Zesty Lemon Glaze:
  • 1 cup powdered sugar (120g)
  • 2–3 tablespoons fresh lemon juice (from 1–2 lemons)
  • 1 teaspoon finely grated lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat together the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  3. Add the ricotta cheese and mix until combined but don’t overbeat.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla extract and the freshly grated lemon zest.
  6. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  7. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
  8. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 12-14 minutes, or until the edges are just golden but the centers still look slightly underbaked.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. While cookies cool, whisk together powdered sugar and lemon juice in a small bowl until smooth and pourable but not too runny. Add lemon zest if using.
  12. Drizzle or brush the lemon glaze over the cooled cookies.
  13. Let the glaze set for at least 15 minutes before serving.

Notes

Use fresh lemons for zest and juice for best flavor. Let ricotta drain before use to avoid excess moisture. Slightly underbake cookies for soft texture. Chill dough 10-15 minutes if too soft for easier shaping. Store glazed cookies in airtight container at room temperature up to 3 days; freeze unglazed cookies up to 3 months.

Nutrition

Keywords: lemon cookies, ricotta cookies, soft cookies, lemon glaze, easy cookie recipe, citrus dessert, homemade treats

Find it online: https://chrisfeasts.com/soft-lemon-ricotta-cookies-recipe-easy-zesty-lemon-glaze-for-perfect-homemade-treats/