Let’s be honest. Sometimes you want a cookie that crunches, like a biscotti or a ginger snap. But other times? You want a cookie that basically acts like a handheld cake. You want something soft, pillowy, and tender enough to dissolve on your tongue. If that sounds like your current mood, then Lemon Ricotta Cookies with Lemon Glaze are about to become your new obsession. 🍋
I remember the first time I saw “cheese” listed in a cookie recipe. I recoiled. It sounded wrong, like putting ketchup on a brownie. But then I tried one at a little Italian bakery in Boston. The texture blew my mind. It wasn’t chewy, and it wasn’t crispy. It was… fluffy. It felt like eating a muffin top that had a glow-up.
Today, we are recreating that magic. This recipe delivers a bright, citrusy punch that wakes up your tastebuds, balanced by a creamy, rich dough. And the glaze? It’s legally mandatory. Without it, you just have a naked sponge. IMO, we need the glaze. Let’s get baking. 🥣
Why Put Cheese in a Cookie?
You might ask, “Does it taste like lasagna?” Absolutely not.
Ricotta is a fresh cheese with a high moisture content and a very mild, milky flavor. When you add it to cookie dough, it does something scientific and wonderful. It inhibits gluten formation. 🧪
Essentially, the fat and water in the ricotta keep the flour proteins from getting too tough. This results in that signature “cakey” texture. It keeps the cookies soft for days, unlike butter-only cookies that turn into rocks after 24 hours. Think of ricotta as the secret agent of moisture. It does the work, but you never taste it. 🕵️♀️
The Ingredient Lineup: Freshness Matters
You need quality ingredients here. Since lemon is the star show, please do not use that plastic lemon-shaped bottle of juice from the fridge door. I’m watching you. 👀
The Wet Team
- 1 stick (1/2 cup) Unsalted Butter, softened.
- Note: If you use salted butter, cut the added salt in half later.
- 1 cup Granulated Sugar.
- 15 oz (1 tub) Whole Milk Ricotta Cheese.
- Crucial Step: Strain it! If your ricotta looks watery, let it sit in a mesh sieve for 30 minutes. Too much water equals flat cookies.
- 2 Large Eggs.
- 2 tbsp Fresh Lemon Zest. (Zest before you juice!).
- 2 tbsp Fresh Lemon Juice.
The Dry Team
- 2 ½ cups All-Purpose Flour.
- 1 tsp Baking Powder.
- 1 tsp Salt.
The Glaze (Liquid Gold)
- 1 ½ cups Powdered Sugar (Confectioners’ sugar).
- 3–4 tbsp Fresh Lemon Juice.
- 1 tsp Lemon Zest (for garnish).
Step-by-Step Instructions: The Fluff Method
Follow these steps exactly. This dough behaves differently than chocolate chip dough. It’s sticky, it’s messy, and it’s worth it.
Step 1: The Zest Prep
Grab your lemons. Wash them well (wax tastes gross).
Use a microplane to zest the yellow skin.
Stop when you hit the white part. The white pith tastes bitter and will ruin your vibe. We only want the aromatic yellow oils.
Cut the lemons in half and juice them now. Set aside. 🍋
Step 2: Creaming the Base
Grab a large bowl or a stand mixer.
Beat the butter and granulated sugar together on medium speed.
Go for about 2–3 minutes. You want it light, fluffy, and pale yellow. This incorporates air, which helps the leavening agents later.
Step 3: The Ricotta Remix
Add the ricotta cheese, eggs, lemon juice, and lemon zest to the butter mixture.
Mix on medium speed until combined.
- Don’t Panic: The mixture might look slightly curdled or “broken” at this stage. That is totally normal! The high water content in the cheese fights the butter fat. It will smooth out once we add the flour. Trust the process. 🙂
Step 4: The Dry Mix
In a separate small bowl, whisk the flour, baking powder, and salt.
Turn your mixer to low speed.
Slowly dump the dry ingredients into the wet mixture.
Stop mixing the second you see the flour disappear. Overmixing makes the cookies rubbery. We want tender clouds, not bouncy balls. ☁️
Step 5: The Chill (Optional but Recommended)
Cover the bowl with plastic wrap.
Pop it in the fridge for at least 2 hours (or overnight).
- Why? This dough is sticky. Chilling it solidifies the butter and makes it easier to scoop. If you are impatient (like me), you can bake immediately, but they will spread more and be flatter.
Step 6: The Bake
Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone mats.
Use a cookie scoop (about 2 tablespoons) to drop mounds of dough onto the sheets. Leave 2 inches of space between them.
Bake for 12–15 minutes.
- The Visual Cue: Look at the bottoms. The edges should turn a very light golden brown. The tops will stay pale. Do not overbake! If the tops brown, they are overdone. 🔥
The Glaze: Make It Rain
While the cookies cool on a wire rack, make the glaze. Do not glaze hot cookies! The icing will melt and disappear into the dough. Wait until they are room temperature.
- Whisk the powdered sugar and lemon juice in a small bowl.
- Texture Check: Lift your whisk. The glaze should drip off slowly like thick honey.
- Too thick? Add 1/2 tsp more juice.
- Too thin? Add 1 tbsp more sugar.
- Spoon about 1/2 teaspoon of glaze onto the center of each cooled cookie. Use the back of the spoon to spread it gently toward the edges.
- Sprinkle immediately with extra lemon zest or fancy sprinkles if you feel festive. ✨
Nutritional Information (Per Cookie)
Let’s check the stats. This recipe yields about 30 cookies.
| Nutrient | Amount |
| Calories | ~140 kcal |
| Fat | 6g |
| Carbs | 20g |
| Sugar | 12g |
| Protein | 3g |
FYI: These are technically “light” compared to a massive chocolate chunk cookie. So go ahead, have three.
Troubleshooting: Why Are My Cookies Sad?
I’ve had my fair share of baking fails. Here is how to fix common issues with ricotta cookies:
- “They are flat puddles!”Your butter was too warm, or you didn’t drain your ricotta. Next time, chill the dough longer before baking.
- “They taste like flour!”You measured the flour by dipping the cup into the bag. This packs the flour down, so you actually used too much. Always use the “spoon and level” method to measure flour.
- “The glaze disappeared!”You glazed them while they were hot. Patience is a virtue, my friend. Wait for the cool down. ❄️
Variations: Mix It Up
Once you master the lemon, try these twists. The ricotta base is a blank canvas.
- Almond Joy: Swap the lemon extract for almond extract. Top with sliced almonds and a cherry.
- Orange Creamsicle: Use orange zest and juice instead of lemon. Add white chocolate chips.
- Chocolate Chip Ricotta: Omit the citrus. Add vanilla extract and mini chocolate chips. It tastes like a cannoli in cookie form. 🍫
Storage and Freezing
Because of the moisture in the cheese, these cookies act differently than crispy ones.
- Room Temp: Store them in an airtight container for 2–3 days.
- Warning: If you stack them, put parchment paper between the layers. The glaze stays soft and sticky. They will glue together if you don’t separate them. :/
- Fridge: You can refrigerate them for up to 5 days. They actually taste amazing cold.
- Freezer: Freeze the un-glazed baked cookies for up to 2 months. Thaw on the counter, then glaze fresh. Glazed cookies get messy in the freezer.
Texture Profile: What to Expect
I want to manage your expectations.
- The Bite: Soft, yielding, and moist.
- The Crumb: Tight and cake-like, similar to a muffin or a tea cake.
- The Flavor: Ideally, it starts with creamy vanilla notes and finishes with a sharp, acidic zing from the glaze.
Conclusion: A Little Zest Goes a Long Way
There you have it. You now possess the blueprint for Lemon Ricotta Cookies.
These little yellow clouds are the perfect afternoon pick-me-up or brunch addition. They feel fancy because of the Italian cheese, but they are deceptively simple to throw together.
So, grab that tub of ricotta. Zest those lemons. And prepare to brighten up your kitchen.
