You’ve made lemon ricotta cookies before. I know you have.
They were probably good. Maybe even great. But I’m willing to bet they weren’t perfect. There was likely one tiny, nagging thing you wanted to fix.
That ends today. This recipe for Lemon Ricotta Cookies with Glaze has one secret move that changes everything. It’s not about adding something wild. It’s about mastering what you already have. Ready to see how it’s done? If you love the combination of lemon and ricotta, you should definitely try this creamy lemon ricotta pasta for a savory take on the same flavors.
Recipe Overview
Let’s get the basics out of the way first. Here’s your roadmap.
- Cuisine: Italian-American
- Category: Dessert, Cookie
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Total Time: 1 hour (with cooling)
- Servings: About 36 cookies
The Secret Ingredient That Makes All the Difference
It’s not the ricotta. And it’s not the lemon. You already guessed those.
The real secret is time. Specifically, the time you let the dough rest. Most recipes have you scoop and bake immediately. That’s your first mistake. I let my dough sit, covered, in the fridge for a solid 30 minutes. This does two critical things. It chills the butter, which prevents overspreading. More importantly, it allows the flour to fully hydrate. The ricotta cheese releases its moisture into the flour, creating a dough that bakes up impossibly tender and soft, not cakey. This rest is non-negotiable.
Why This Method is Better (My Pro-Tips)
I don’t just mix; I build texture and flavor with intention.
First, I cream the butter and sugar for a full 4-5 minutes. You want it pale and fluffy. This isn’t busywork. It incorporates air, which gives your cookies a lighter crumb. Second, I add the ricotta in two parts, mixing well after each. This guarantees even distribution without overworking the gluten. Finally, I use a cookie scoop. Not a spoon. A scoop. Uniform size means uniform baking. No more burnt edges and raw centers.
The “Upgraded” Ingredient List
Quality in, quality out. Here’s what you need for pro-level results.
Lemon Ricotta Cookies with Glaze Recipe
The “Upgraded” Ingredient List
The Pro-Method (Step-by-Step)
Notes
Enjoy your homemade Lemon Ricotta Cookies with Glaze Recipe!
Nutrition Information
- 2 1/4 cups (281g) all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 3/4 cup (170g) unsalted butter, at true room temperature
- 1 1/2 cups (300g) granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 1 cup (250g) whole milk ricotta cheese, well-drained
- 3 tbsp fresh lemon juice
- 1 tbsp finely grated lemon zest
- 1 tsp pure vanilla extract
For the Lemon Glaze:
- 1 1/2 cups (180g) powdered sugar, sifted
- 3-4 tbsp fresh lemon juice
- 1 tbsp whole milk or cream
- A tiny pinch of salt
The Pro-Method (Step-by-Step)
Follow these steps in order. Trust the process.
- Whisk the flour, baking powder, baking soda, and salt in a bowl. Set aside.
- In a stand mixer with the paddle, cream the butter and sugar on medium-high for 4-5 minutes. It should be light and almost white.
- Add the whole egg, then the yolk, mixing fully after each. Scrape the bowl.
- Mix in the ricotta in two additions. Then add the lemon juice, zest, and vanilla. The mix may look curdled—that’s fine.
- With the mixer on low, add the dry ingredients. Mix just until the last trace of flour disappears.
- Cover the bowl and refrigerate for 30 minutes. Meanwhile, preheat your oven to 350°F (175°C) and line baking sheets with parchment.
- Use a #40 cookie scoop (about 1.5 tbsp) to portion dough. Place them 2 inches apart on the sheets.
- Bake for 12-14 minutes. The edges will be just set, and the tops will spring back lightly when touched. They should not brown.
- Let cookies cool on the sheet for 5 minutes, then move to a wire rack to cool completely before glazing.
- For the glaze, whisk all ingredients until smooth. It should be thick but pourable. Drizzle over cooled cookies and let set for 30 minutes.
Common Mistakes & How to Fix Them
Even pros make errors. Here’s how to avoid the big ones.
Problem: Flat, greasy cookies. Fix: Your butter was too warm. True room-temperature butter should barely give when pressed. If it’s shiny or soft, chill it for 5-10 minutes before creaming.
Problem: Dense, tough cookies. Fix: You overmixed the dough after adding the flour. Mix on low and stop the second it comes together. A few stray flour bits are better than overdeveloped gluten.
Problem: Runny, transparent glaze. Fix: You used too much liquid. Always sift your powdered sugar. Add the lemon juice one tablespoon at a time until you hit the perfect drizzling consistency.
Variations for the Adventurous Cook
Mastered the base recipe? Let’s play.
Swap the lemon zest and juice for orange. Use blood orange for a stunning pink glaze. Add 1/2 cup of toasted pine nuts or chopped pistachios to the dough for crunch. For a herbal note, add 1 tablespoon of finely chopped fresh thyme or rosemary to the dry ingredients. It sounds wild, but it’s a classic Italian pairing with lemon. For another zesty dessert, these lemon raspberry cookies are a fantastic summer treat.
Nutrition Notes
Let’s be real—these are a treat. But here’s the approximate breakdown per cookie.
- Calories: ~120
- Total Fat: 4g
- Saturated Fat: 2.5g
- Carbohydrates: 20g
- Sugar: 14g
- Protein: 2g
Your Pro-Level Questions Answered
These are the questions I get from bakers who know their stuff.
Can I use part-skim ricotta?
You can, but I don’t recommend it. Whole milk ricotta has a higher fat content. This gives our cookies a richer flavor and a more luxurious, moist texture. Part-skim can lead to a slightly drier result.
My cookies are cakey, not soft. What happened?
This usually means you measured your flour incorrectly, likely by scooping directly from the bag. That packs in too much flour. Always spoon the flour into your measuring cup and level it off. That “fluff and level” technique is key.
Can I freeze the dough or baked cookies?
Absolutely. For dough, scoop onto a sheet, freeze solid, then bag. Bake straight from frozen, adding 1-2 minutes. Baked, unglazed cookies freeze beautifully for up to 3 months. Thaw and glaze when ready to serve.
A Few Final Secrets
You have the blueprint. Here are the finishing touches.
Use a microplane for your lemon zest. You only want the bright yellow oil, not the bitter white pith underneath. For the glaze, a simple fork or a small squeeze bottle gives you the best control for those artful drips. And finally, always use fresh lemon juice. The bottled stuff has a flat, preservative taste that will dull your entire cookie.
Now that you have the secret, go try it! I want to hear all about it. Did that 30-minute rest change the game for you? What variation did you try? Let me know in the comments below and give this recipe a rating if you loved it! And if you’re craving a savory, comforting dish that also features ricotta, you must try this incredible lemon ricotta spinach shrimp lasagna soup.
