Description
Soft and tender Italian-style lemon ricotta cookies made with creamy ricotta cheese and topped with a sweet lemon glaze.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter softened
1 cup granulated sugar
1 large egg
1 cup whole milk ricotta cheese
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
For the Glaze
1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
Instructions
1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. Whisk together flour, baking powder, baking soda, and salt.
3. Beat butter and sugar until light and fluffy.
4. Add egg and mix until combined.
5. Mix in ricotta cheese, lemon zest, lemon juice, and vanilla extract.
6. Gradually add dry ingredients and mix until incorporated.
7. Scoop dough onto prepared baking sheets.
8. Bake for 12 to 15 minutes until lightly golden on the bottom.
9. Cool cookies completely.
10. Whisk glaze ingredients together until smooth.
11. Drizzle glaze over cooled cookies.
12. Allow glaze to set before serving.
Notes
Use whole milk ricotta for the softest texture.
Do not overbake.
Store cookies in an airtight container.
Freeze cookies before glazing if making ahead.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 135 kcal
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 18 mg