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soft pale lemon ricotta cookies topped with a white glaze and flecks of lemon zest, shown in a wide horizontal shot arranged on a festive plate with lemon slices, on a kitchen counter, bright natural light, shallow depth of field, landscape orientation

Lemon Ricotta Cookies

Soft, cake-like ricotta cookies topped with a tangy lemon glaze.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 cookies
Ingredients Method Notes

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1 cup sugar
  • 1 cup ricotta cheese
  • 0.5 cup butter softened
  • 2 eggs
  • 2 tbsp lemon zest
  • 3 tbsp lemon juice
  • 1 tsp baking powder
  • 1 cup powdered sugar

Method
 

  1. Preheat the oven to 350 degrees F and line baking sheets with parchment.
  2. Cream the butter and sugar, then beat in the ricotta, eggs, half the lemon zest, and 1 tablespoon of lemon juice.
  3. Stir in the flour and baking powder until a soft dough forms.
  4. Drop rounded spoonfuls onto the sheets and bake 11 to 12 minutes, until set but pale.
  5. Cool the cookies, then whisk the powdered sugar with the remaining lemon juice and zest into a glaze.
  6. Spoon the glaze over each cookie and let it set before serving.

Notes

The dough is soft and sticky, which is exactly right for tender cookies.