Tender Lemon Ricotta Cookies
Soft, tender lemon ricotta cookies with a zesty lemon glaze that are easy to make and perfect for brunch or tea time. These cookies have a moist, cake-like texture and a bright citrus flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (250 g) whole milk ricotta cheese (small-curd preferred)
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- 2 tablespoons (30 ml) fresh lemon juice (about 1 large lemon)
- 1 tablespoon (15 ml) lemon zest (organic preferred)
- 2 cups (250 g) all-purpose flour (or almond flour for gluten-free)
- 1 teaspoon (5 g) baking powder
- ½ teaspoon (3 g) baking soda
- ¼ teaspoon (1.5 g) salt
- ½ cup (115 g) unsalted butter, softened
- For the Zesty Lemon Glaze:
- 1 cup (120 g) powdered sugar, sifted
- 2–3 tablespoons (30–45 ml) fresh lemon juice
- ½ teaspoon (2.5 ml) lemon zest for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Cream the butter and sugar in a large bowl until light and fluffy, about 3-4 minutes.
- Beat in the egg, then add ricotta cheese, lemon juice, and lemon zest. The batter will be slightly lumpy.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Scoop dough balls onto the baking sheet about 2 inches apart. Lightly wet hands to smooth tops if desired.
- Bake for 12-15 minutes until edges are set but centers are still soft. Rotate baking sheet halfway through baking.
- Cool cookies completely on a wire rack before glazing.
- Whisk powdered sugar with fresh lemon juice until smooth and pourable. Adjust consistency as needed.
- Drizzle or spread lemon glaze over each cookie and sprinkle with lemon zest if desired. Let glaze set for about 20 minutes before serving.
Notes
Use small-curd whole milk ricotta and drain excess moisture for best texture. Chill dough for 15 minutes if too sticky. Rotate baking sheet halfway through baking for even browning. Apply glaze only after cookies have cooled to prevent melting. For dairy-free, substitute butter with coconut oil and use a dairy-free ricotta alternative. Almond flour can be used for gluten-free version but watch baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14
- Sodium: 90
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 0.5
- Protein: 3
Keywords: lemon ricotta cookies, lemon cookies, ricotta cookies, lemon glaze, easy lemon cookies, tender cookies, soft cookies, gluten-free lemon cookies, dairy-free lemon cookies