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Lemon Ricotta Cookies: The Ultimate Guide to Baking Perfection

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Soft and tender Lemon Ricotta Cookies with a bright, tangy lemon glaze. These cookies are perfect for any occasion!

Ingredients

Scale
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 15 ounces whole milk ricotta cheese, drained well
  • Zest of 2 lemons
  • 2 cups powdered sugar
  • 1/4 cup fresh lemon juice, plus more as needed
  • 1 tablespoon milk
  • Zest of 1 lemon (optional, for garnish)

Instructions

  1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. Cream Butter and Sugar: In a large bowl (or stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes on medium speed).
  3. Incorporate Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Add Ricotta and Lemon Zest: Gently fold in the drained ricotta cheese and lemon zest. Be careful not to overmix.
  5. Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough should be soft and slightly sticky.
  6. Chill the Dough: Cover and refrigerate the dough for at least 2 hours, or preferably overnight.
  7. Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop and Shape the Dough: Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  9. Bake the Cookies: Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers are set.
  10. Cool the Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  11. Combine Glaze Ingredients: In a medium bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Adjust consistency as needed.
  12. Glaze the Cookies: Once the cookies are completely cool, dip the tops of the cookies into the lemon glaze, or drizzle the glaze over the cookies.
  13. Garnish (Optional): Sprinkle the glazed cookies with lemon zest, if desired.
  14. Let the Glaze Set: Place the glazed cookies on a wire rack and let the glaze set completely before serving or storing (about 30 minutes to an hour).

Notes

  • Don’t overmix the dough.
  • Chilling the dough is crucial.
  • Drain the ricotta cheese well.
  • Adjust the glaze consistency as needed.
  • Keep a close eye on the cookies while baking.
  • Store in an airtight container at room temperature for up to 3-4 days, or freeze for up to 2 months.

Find it online: https://mmmflavors.com/lemon-ricotta-cookies/