Lemon Ricotta Cookies with Glaze Recipe

Is there anything more frustrating than finding a snack or dessert that everyone in the house will actually eat? I’ve been there, standing in the kitchen after a long day, met with a chorus of “I don’t like that” from my crew. It’s enough to make you want to serve cereal for dessert.

But I have a secret weapon that has never, ever failed me. It’s a recipe that bridges the gap between “too fancy” and “too plain,” and it’s my go-to when I need a guaranteed smile. Today, I’m sharing our family’s absolute favorite: Lemon Ricotta Cookies with Glaze.

These aren’t just any cookies. They’re soft, cake-like little clouds of joy with a bright, sunny flavor. And the best part? They’re so simple to make, you can get the kids involved without it turning into a huge mess. Let’s make something wonderful together.

Recipe Overview

• Cuisine: Italian-American
• Category: Dessert / Cookie
• Prep Time: 15 minutes
• Cook Time: 12-14 minutes
• Total Time: About 1 hour (includes cooling)
• Servings: Makes about 36 cookies

Why Even My Picky Eaters Love This!

I get it. New textures and bold flavors can be a hard sell. So why does this recipe work? First, the texture is a total win. Thanks to the ricotta cheese, these cookies bake up incredibly soft and tender, not crunchy or crumbly.

Kids who shy away from hard edges or dry baked goods will adore these. Second, the lemon flavor is bright and cheerful, but not sour or overpowering. It’s a gentle, happy taste that feels special. Finally, that sweet glaze on top? It’s pure magic. It adds a little sparkle and a smooth, sweet finish that makes every bite feel like a treat.

Our Family-Friendly Ingredient List

I promise, nothing weird or hard to find here. These are pantry staples you might already have! The star is the ricotta. Don’t stress about finding a specific kind; the regular whole-milk or part-skim ricotta from the dairy aisle is perfect.

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick (½ cup) unsalted butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 1 (15 oz) container whole milk ricotta cheese
• 3 tablespoons fresh lemon juice
• Zest of 1 large lemon

For the Simple Glaze:

• 1 ½ cups powdered sugar
• 3 tablespoons fresh lemon juice
• A splash of milk (if needed)

How to Get the Kids Involved in Cooking This

Baking together is about making memories, not perfection. I always let my kids choose one or two simple jobs. It makes them so proud to say they helped!

For little hands (ages 3-6): They are the perfect “zest helpers” or “scoopers.” Let them use a microplane (with close supervision) to zest the lemon, or give them a small cookie scoop to drop dough onto the baking sheet.

For bigger kids (ages 7+): They can be in charge of juicing the lemons after you cut them, or mixing the glaze until it’s smooth. Whisking that powdered sugar and lemon juice is a very satisfying job!

The Full Step-by-Step Instructions

Don’t let the number of steps fool you—this process is straightforward. I’ve broken it down so you can move through it without any guesswork. You’ve got this!

1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. This is a non-negotiable for easy cleanup!
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
3. In a large bowl, use a hand mixer (or stand mixer) to beat the softened butter and sugar together. Beat it for a good 2-3 minutes until it’s light and fluffy. This step adds air for a soft cookie.
4. Beat in the eggs, one at a time, making sure each is fully mixed in before adding the next.
5. Add the entire container of ricotta cheese, the 3 tablespoons of lemon juice, and the lemon zest. Mix on medium speed until everything is just combined and looks smooth.
6. Gradually add the dry flour mixture to the wet ingredients. Mix on low speed until *just* combined. The dough will be soft and sticky—that’s exactly right!
7. Drop the dough by rounded tablespoons onto your prepared baking sheets, leaving about 2 inches between each cookie. They will spread a little as they bake.
8. Bake for 12 to 14 minutes. The bottoms will be lightly golden, and the tops will be set and soft. They should not brown on top. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
9. Make the glaze: While the cookies cool, whisk the powdered sugar and 3 tablespoons of lemon juice in a small bowl. If it seems too thick to drizzle, add a teaspoon of milk at a time until it’s a good, pourable consistency.
10. Once the cookies are completely cool, drizzle the glaze over the top with a spoon. Let the glaze set for about 20 minutes before serving.

Fun Twists for Different Tastes

One batch, many possibilities! Here’s how we sometimes mix it up to please everyone at the table.

For the lemon lover, add an extra teaspoon of lemon zest to the glaze. For a kid who loves sprinkles, let them add a pinch of colorful nonpareils on top of the wet glaze. It’s instant fun!

If you have a super-sensitive eater who is unsure about the glaze, simply serve it on the side as a “dip.” Sometimes, having control makes all the difference. For the adults, I sometimes add a tiny sprinkle of sea salt over the glazed cookies. It makes the sweet flavor pop!

Storing & Reheating (Perfect for Busy Nights)

These cookies are fantastic make-ahead treats. I often bake a batch on Sunday for the week ahead.

Store the completely cooled and glazed cookies in a single layer in an airtight container. Place parchment paper between layers if you need to stack them. They will stay wonderfully soft at room temperature for 3-4 days.

You can also freeze them! Freeze the unglazed, baked cookies on a sheet pan, then transfer to a freezer bag for up to 2 months. Thaw at room temperature and glaze when you’re ready to serve.

Nutrition Notes

As a parent, I like to know what’s in our food. Here’s a quick look at what’s in these tasty Italian cookies.

• Ricotta adds a boost of protein and calcium compared to many other cookie bases.
• Using real lemon juice and zest gives you a bit of vitamin C.
• As with any dessert, these are a treat. One or two of these soft cookies is a perfectly satisfying sweet ending to a meal.

FREQUENTLY ASKED QUESTIONS

Can I use bottled lemon juice instead of fresh?

You can in a pinch, but I really recommend fresh. The flavor is so much brighter and less bitter. That fresh taste is a big part of what makes these lemon cookies special!

My dough is really sticky. Did I do something wrong?

Nope! You did everything right. This is a very soft, sticky dough because of the ricotta. That’s what gives us that amazing, melt-in-your-mouth texture. Just use a spoon or cookie scoop to drop it, and don’t try to roll it with your hands.

Can I make these without the glaze?

Absolutely. They are delicious plain, like little lemon cake bites. You could also dust them with a little powdered sugar instead for a pretty, snowy look.

There you have it—our family’s not-so-secret weapon against the “I don’t want that” dessert blues. These cookies have saved the day more times than I can count, from last-minute playdates to just-because Tuesday afternoons.

I truly hope this recipe brings as much joy and peace to your kitchen as it has to mine. Baking should be fun, and eating should be even better. Now, go make some memories (and some delicious cookies)!

I’d love to know if this was a hit with your family! Did your picky eater give a thumbs up? Please leave a comment and rating below!