Lemon Ricotta Cookies Glaze (Print Version)

Soft lemon and ricotta baked treats topped with a bright, sweet-tart lemon glaze.

# What You'll Need:

01 - 2 cups all-purpose flour

02 - 1 teaspoon baking powder

03 - 1/2 teaspoon baking soda

04 - 1/2 teaspoon fine sea salt

05 - 1/2 cup unsalted butter, softened

06 - 1 cup granulated sugar

07 - 1 large egg

08 - 1 cup whole-milk ricotta cheese

09 - 2 tablespoons fresh lemon juice

10 - 1 tablespoon finely grated lemon zest

11 - 1 teaspoon pure vanilla extract

12 - 1 cup powdered sugar, sifted

13 - 2-3 tablespoons fresh lemon juice

14 - 1 teaspoon finely grated lemon zest

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.

04 - Add egg and beat until well combined.

05 - Mix in ricotta cheese, lemon juice, lemon zest, and vanilla extract until smooth.

06 - Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.

07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.

08 - Bake for 13-15 minutes, until edges are lightly golden and centers are set.

09 - Let cookies cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

10 - Whisk powdered sugar, lemon juice, and lemon zest in small bowl until smooth and pourable.

11 - Spoon or drizzle glaze over cooled cookies. Allow glaze to set before serving.

01 -

The ricotta creates an incredibly tender crumb that practically melts on your tongue
Fresh lemon zest and juice make these taste like sunshine in cookie form

02 -

Overmixing the flour makes these dense instead of cloud-like, so stop as soon as the dry ingredients disappear
The cookies might look slightly underbaked when you pull them out, but they continue cooking on the hot pan

03 -