Soft pale round domed ricotta cookies with thin glossy lemon glaze, no sprinkles, lemon zest, one broken revealing fluffy cake-like interior

Lemon Ricotta Cookies

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These lemon ricotta cookies are soft and cake-like, with a thin lemon glaze that dries to a light coating. Draining watery ricotta and chilling the dough help the cookies hold a rounded shape instead of spreading too far.

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Recipe at a Glance

  • Yield: 24 cookies
  • Preparation: 25 minutes
  • Cooking: 15 minutes per tray
  • Chilling: 1 hour dough chilling; cool completely before glazing

Table of Contents

Ingredients

Cookie dough

  • 250 g all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 100 g unsalted butter, softened
  • 160 g granulated sugar
  • 1 large egg
  • 200 g whole-milk ricotta, drained if watery
  • 2 teaspoons finely grated lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Glaze

  • 150 g powdered sugar, sifted
  • 2–3 tablespoons lemon juice

Before You Start

Use drained ricotta rather than loose liquid from the container. Too much moisture makes the dough spread.

Read the full method before starting. Measure the ingredients, prepare the pan or baking sheets, and allow time for the cooling and chilling stages. The stated baking times are a guide; use the visual cues in the directions to judge doneness.

Directions

1. Mix the dry ingredients

Whisk the flour, baking powder, baking soda and salt. If the ricotta has liquid pooling around it, drain it in a fine sieve before weighing 200 g.

2. Make the dough

Beat butter and sugar until creamy. Mix in the egg, ricotta, lemon zest, juice and vanilla. Add the dry ingredients and mix just until incorporated. Cover and refrigerate for 1 hour.

3. Portion

Heat the oven to 175°C (350°F). Line two baking sheets with parchment. Scoop rounded tablespoons of dough onto a sheet, leaving about 5 cm between portions. Keep the second tray of dough cold until baking.

4. Bake and cool

Bake one tray at a time for 13–16 minutes, until the edges are faintly golden and the tops spring back lightly. Rest on the tray for 5 minutes, then transfer to a rack and cool fully.

5. Glaze

Mix the powdered sugar with 2 tablespoons lemon juice. Add more juice a little at a time until a thick but spoonable glaze forms. Spread a thin coating over the cookies and let set for about 30 minutes.

Cook’s Tips

  • Use drained ricotta rather than loose liquid from the container. Too much moisture makes the dough spread.
  • The tops should stay pale. Look at the edges and texture rather than waiting for a brown surface.
  • Glaze only cold cookies so the coating stays on top.

Storage and Make-Ahead

Keep covered in the refrigerator for up to 4 days, separating layers with parchment. Bring to room temperature before serving. Freeze unglazed cookies, tightly wrapped, for up to 1 month and glaze after thawing.

Recipe Questions

Are these crisp cookies?

No. Ricotta adds moisture and creates a soft, cake-like texture.

Can I omit the glaze?

Yes. The dough already contains lemon zest and juice, so the cookies still have citrus flavor.

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