Ricotta Lemon Cookies Soft (Print Version)

Pillowy cookies with tangy lemon and creamy ricotta, finished with a fresh citrus glaze.

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1 cup granulated sugar
06 - 1/2 cup unsalted butter, softened
07 - 1 cup whole milk ricotta cheese
08 - 1 large egg
09 - Zest of 2 lemons
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon vanilla extract

→ Lemon Glaze

12 - 1 cup powdered sugar
13 - 2-3 tablespoons fresh lemon juice
14 - Zest of 1 lemon (optional, for garnish)

# Method:

01 - Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat together granulated sugar and softened unsalted butter until the mixture is light and fluffy, approximately 2-3 minutes.
04 - Add the whole milk ricotta cheese, large egg, lemon zest, fresh lemon juice, and vanilla extract to the creamed butter and sugar mixture. Mix until thoroughly combined.
05 - Gradually incorporate the dry ingredients into the wet mixture, mixing only until just combined to avoid overdevelopment of gluten.
06 - Drop rounded tablespoons of dough onto the prepared baking sheets, ensuring a spacing of approximately 2 inches between each portion.
07 - Bake for 13-15 minutes, or until the edges of the cookies exhibit a lightly golden hue. Remove from the oven and allow the cookies to cool on a wire rack.
08 - For the glaze, whisk powdered sugar with fresh lemon juice in a small bowl until a smooth consistency is achieved. Drizzle the glaze over the cooled cookies and sprinkle with optional extra lemon zest for garnish. Allow the glaze to set before serving.

# Expert Advice:

01 -
  • Uses simple pantry staples most of which you probably already have on hand
  • Ready in under 40 minutes so you can whip up a batch any time a craving strikes
  • Perfect balance of creamy soft texture and bright citrus flavor
  • Easy to make ahead plus they stay soft for days
02 -
  • High in protein and calcium thanks to ricotta and egg
  • Stays moist for days and freezes beautifully for longer storage
  • Vegetarian friendly and easy to adapt for citrus lovers
03 -
  • Always zest citrus before juicing since zest holds the concentrated oils that infuse intense fragrance
  • If you like extra tang a drop or two of lemon extract goes a long way
  • For uniform cookies use a standard scoop so every bite is perfectly pillowy
  • Clean your beaters and bowls well to prevent any residue interfering with the airy texture

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