Description
Delight in these soft and zesty Lemon Ricotta Cookies, perfectly balanced with creamy ricotta cheese and a tangy lemon glaze. These light, melt-in-your-mouth cookies combine fresh lemon zest and juice with a sweet glaze, making them a refreshing treat ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
Wet Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 and 2/3 cups (335g) granulated sugar
- 2 large eggs, at room temperature
- 15 ounces (425g) ricotta cheese, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 Tablespoon (15ml) lemon zest
- 2 and 1/2 Tablespoons (37ml) fresh lemon juice
Glaze
- 1 and 1/2 cups (180g) confectioners’ sugar, sifted
- 1/4 cup (60ml) fresh lemon juice
- Optional: sliced almonds for garnish
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: Using a hand or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and granulated sugar on high speed for about 2 minutes until creamy. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Add Eggs and Ricotta: With the mixer on low speed, add eggs one at a time, mixing well after each addition. Then add the ricotta cheese, vanilla extract, almond extract if using, lemon zest, and fresh lemon juice. Increase speed to medium-high and beat until combined, scraping down the bowl as needed.
- Combine Dry and Wet Mixtures: Gradually add the whisked dry ingredients to the wet mixture on low speed. Mix just until incorporated to avoid overmixing. The dough will be creamy, sticky, and thick. Cover the dough tightly with plastic wrap or aluminum foil and refrigerate for at least 1 hour or up to 2-3 days.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Portion Cookies: Remove dough from the refrigerator. Using a tablespoon measuring spoon, scoop dough portions approximately 1 tablespoon each and place them about 3 inches apart on the baking sheets to allow spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 13-14 minutes until a cookie springs back lightly when pressed with your finger, indicating they are done.
- Cool Cookies: Remove cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer to a wire rack to cool completely before glazing.
- Prepare Lemon Glaze: Whisk together the confectioners’ sugar and 1/4 cup fresh lemon juice until smooth. Adjust thickness by adding more confectioners’ sugar to thicken or more lemon juice to thin.
- Glaze Cookies: Spoon the lemon glaze over the cooled cookies and optionally top each with a sliced almond. Allow the glaze to set at room temperature, which takes about a couple of hours.
- Storage: Store glazed cookies covered at room temperature for up to 2 days or refrigerate for up to 1 week to maintain freshness.
Notes
- Ensure ricotta cheese and eggs are at room temperature for better dough consistency.
- Refrigerate dough for at least 1 hour to make it easier to handle and to develop flavor.
- Do not overmix dough to avoid tough cookies.
- Sliced almonds are optional but add a nice crunch and decorative touch.
- Glaze thickening or thinning can be adjusted with confectioners’ sugar or lemon juice according to desired consistency.
- Cookies will remain fresh up to 1 week refrigerated; allow glaze to fully set before storing.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon ricotta cookies, lemon cookies, ricotta dessert, lemon glazed cookies, soft cookies, easy lemon cookies
