Description

These light and zesty Lemon Ricotta Cookies combine the creamy richness of ricotta cheese with bright fresh lemon flavor. Soft and tender with a perfectly balanced sweetness, these cookies are topped with a tangy lemon glaze that adds a delightful finish. Ideal for a refreshing treat or springtime dessert.

Ingredients

Scale

Main Ingredients

1 cup Ricotta Cheese (full-fat recommended)
1/4 cup Lemon Juice (fresh squeezed)
1 tablespoon Lemon Zest (finely grated)
1/2 teaspoon Almond Extract (optional)
3/4 cup Sugar
1/2 cup Butter (melted)
1 large Egg
2 cups All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt

Glaze

1 cup Powdered Sugar
1–2 tablespoons Extra Lemon Juice (adjust for consistency)

Instructions

Combine Wet Ingredients: In a large mixing bowl, combine ricotta cheese, fresh lemon juice, lemon zest, almond extract (if using), sugar, melted butter, and the egg. Mix until everything is well blended and creamy.
Mix Dry Ingredients: In another bowl, whisk together all-purpose flour, baking powder, and salt.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid over-mixing to keep the cookies tender.
Chill Dough: Place the dough in the refrigerator for at least 1 hour to help the cookies hold their shape during baking.
Preheat Oven: While the dough chills, preheat your oven to 350°F (175°C).
Form Cookies: Using a tablespoon, scoop portions of the chilled dough and place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Bake: Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden and the centers are firm but still soft.
Cool: Transfer the baked cookies to a wire rack and let them cool completely.
Prepare Glaze: In a small bowl, mix powdered sugar with 1-2 tablespoons of lemon juice until smooth, adjusting thickness as desired.
Glaze Cookies: Drizzle the lemon glaze over the cooled cookies for a zesty, sweet finish.

Notes

For best results, use full-fat ricotta cheese to maintain the cookies’ moist texture.
If almond extract is not available or desired, it can be omitted without significantly altering the flavor.
Chilling the dough is essential to prevent spreading and to develop the flavors.
The glaze can be adjusted for thickness by varying the amount of lemon juice added.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120 kcal
Sugar: 10 g
Sodium: 90 mg
Fat: 6 g
Saturated Fat: 3.5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 0.5 g
Protein: 2 g
Cholesterol: 25 mg

Keywords: lemon ricotta cookies, lemon cookies, ricotta cheese cookies, lemon glaze cookies, soft lemon cookies, spring dessert