Ricotta Lemon Cookies Soft

These ricotta lemon cookies deliver sunshine in every bite Tender and moist on the inside with a refreshing lemon glaze this recipe turns an afternoon baking session into a bright little celebration Whether you need a light dessert for a dinner party or just something sweet to enjoy with tea these cookies always bring cheer to the table

I made these cookies for a spring picnic and they disappeared before I could pack up leftovers Their meltinyourmouth texture is what absolutely won everyone over

Ingredients

• Allpurpose flour: gives the cookies structure Look for freshly milled or unbleached flour for the best texture
• Baking powder and baking soda: help the cookies puff up and stay tender Always check your leaveners dates for active rise
• Salt: enhances the cookie flavor and balances the sweetness Use fine sea salt for even distribution
• Granulated sugar: adds sweetness and helps create a light airy crumb Choose pure cane sugar for best results
• Unsalted butter: softened ensures a moist rich dough Europeanstyle butter gives even more flavor
• Ricotta cheese: whole milk creates an extra soft and slightly creamy cookie texture Go for fresh ricotta without stabilizers for a more authentic taste
• Large egg: binds everything together and keeps the cookies tender Farmfresh eggs add a rich golden hue
• Lemon zest and juice: infuse each cookie with bright tangy citrus Cant find fresh lemons Meyer lemons or any juicy variety will add wonderful fragrance
• Vanilla extract: rounds out the flavor with gentle warmth Use pure extract not imitation if you can
• Powdered sugar: blends into a smooth glaze for crackly sweet coating Sift before using for a lumpfree finish
• Extra lemon juice: in the glaze sharpens the citrusy pop fresh is best for a lively zing
• Lemon zest: as optional garnish provides extra aromatic sparkle always zest before juicing to capture the oils

Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit 175 degrees Celsius and line two baking sheets with parchment paper Making sure your oven is truly preheated helps the cookies bake up fluffy and tender

Combine Dry Ingredients:

In a medium bowl whisk together your flour baking powder baking soda and salt for at least 30 seconds This ensures an even rise and a soft crumb

Cream Butter and Sugar:

In a large mixing bowl beat the sugar and softened butter until pale and fluffy This usually takes about 2 to 3 minutes with an electric mixer The fluffier your base the lighter the cookie

Mix in Ricotta and Wet Ingredients:

Add the ricotta cheese egg lemon zest lemon juice and vanilla extract Beat until completely combined and creamy Scrape down the bowl to make sure all ingredients are well incorporated

Incorporate Dry Ingredients:

Gradually add your flour mixture to the wet ingredients Mix on low speed or by hand just until the last streaks of flour disappear Overmixing can toughen the cookies so stop as soon as the dough comes together

Portion the Dough:

Using tablespoons or a small cookie scoop drop rounds of dough onto your prepared baking sheets Place them about two inches apart to allow for spreading The dough will be sticky so dampening your spoon or scoop can make this easier

Bake:

Place your sheets in the oven and bake for 13 to 15 minutes Youre looking for lightly golden edges and a set puffy top The cookies should stay pale but feel springy to the touch Cool completely on a wire rack to keep them soft

Glaze the Cookies:

In a small bowl whisk the powdered sugar with fresh lemon juice until smooth and pourable Drizzle this over fully cooled cookies so the glaze doesnt melt off If you like top with extra lemon zest while the glaze is wet for a pretty burst of color and flavor Let the glaze set before serving to avoid sticky fingers

Save

Ricotta cheese is my secret weapon for cookies that never turn out dry No matter how many times I make these my little ones always sneak one warm off the rack and insist on licking the glaze spoon This recipe has filled our home with laughter and lemony aroma more times than I can count

Storage Tips

Store fully cooled cookies in an airtight container at room temperature up to three days If you want to keep them soft longer place a piece of bread in the container to help retain moisture For longer storage freeze in single layers separated by parchment for up to two months Thaw at room temperature

Ingredient Substitutions

You can swap out the lemon for orange or even grapefruit for a different citrus note If you are out of ricotta fullfat cottage cheese blended smooth works in a pinch For the butter try plantbased sticks if you need dairyfree but this will change the flavor

Serving Suggestions

These cookies are perfect for afternoon tea or alongside a glass of bubbly at brunch I love serving them dusted with a little extra zest on cake stands for a lovely centerpiece They also pair well with iced tea or a tangy fruit salad

Cultural and Historical Context

Ricotta cookies are an ItalianAmerican treat that found their home in holiday celebrations and family gatherings Unlike crisp biscotti these pillowy cookies feel modern but have roots in Southern Italian baking traditions where ricotta adds richness and softness

Seasonal Adaptations

Swap lemon with blood orange for a winter twist Add a pinch of cardamom or nutmeg for festive flavor come autumn Decorate with edible flowers in spring for extra charm

Success Stories

Readers and family both rave every time I make a batch Last Easter I brought these to a potluck and friends called them the happiest cookies they ever tasted They travel well and seem to disappear whenever there is a crowd

Freezer Meal Conversion

Freeze baked and glazed cookies in a single layer before transferring to freezer bags Let them thaw at room temp and the glaze rehydrates beautifully making these a perfect makeahead treat

Save

These cookies are a delightful way to brighten any occasion They offer a perfect blend of sweet and tart with an irresistibly soft texture

Recipe FAQ Section

→ How do I achieve a soft texture?

Cream the butter and sugar thoroughly, and don't overmix the dough after adding dry ingredients to ensure tenderness.

→ Can I substitute ricotta cheese?

Mascarpone or well-drained cottage cheese can work, but ricotta gives the best texture and mild creaminess.

→ What makes the lemon flavor stand out?

Lemon zest and juice are both used in the dough and glaze for a bright, fresh citrus profile in every bite.

→ How do I store these cookies?

Store them in an airtight container at room temperature for up to 3 days to keep them soft and moist.

→ Can I freeze the dough?

Yes, scoop dough onto a tray, freeze until firm, then transfer to a bag. Bake from frozen, adding 2–3 extra minutes.

→ What pairs well with these cookies?

Enjoy with Earl Grey tea or Prosecco; the citrus complements floral and bubbly notes beautifully.