Lemon Ricotta Cookies
Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 cup whole-milk ricotta cheese
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Lemon Glaze
- 1 cup powdered sugar
- 2 –3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
Instructions
- Cream butter and sugar until light and fluffy.
- Beat in egg until fully incorporated.
- Mix in ricotta cheese until smooth.
- Add lemon juice, lemon zest, and vanilla extract.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Gradually mix dry ingredients into wet ingredients just until combined.
- Cover dough and refrigerate for 30–45 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough by tablespoonfuls and place 2 inches apart.
- Bake for 12–14 minutes until cookies are set but not browned.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
- Whisk powdered sugar, lemon juice, and zest to make glaze.
- Spoon glaze over completely cooled cookies and let set.
Notes
Use whole-milk ricotta for best texture.
Drain ricotta if it appears watery.
Do not overmix the dough to keep cookies tender.
Cookies should stay pale; browning will dry them out.
Store glazed cookies in the refrigerator for up to 5 days.