These Lemon Ricotta Cookies are like little clouds of citrusy bliss—soft, tender, and incredibly moist thanks to creamy ricotta cheese. Infused with fresh lemon zest and juice, then topped with a simple lemon glaze, each bite is bright, sweet, and slightly tangy. Perfect for spring gatherings, holidays, or anytime you crave a refreshing twist on a classic cookie.

Full Recipe: 

Ingredients

Cookies:

• 2 cups (250g) all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup (115g) unsalted butter, softened to room temperature

• 1 cup (200g) granulated sugar

• 1 large egg

• 1 cup (240g) full-fat ricotta cheese

• 1 tablespoon lemon zest

• 2 tablespoons fresh lemon juice

• 1 teaspoon pure vanilla extract

Glaze:

• 1 cup (120g) confectioners’ sugar, sifted

• 3 tablespoons fresh lemon juice

• Optional: extra lemon zest for garnish

Directions

1. Prep: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

3. Cream Butter & Sugar: In a large bowl, using a mixer, beat butter and sugar on high speed until light and fluffy (about 2 minutes).

4. Add Wet Ingredients: Beat in the egg, then add ricotta, lemon zest, lemon juice, and vanilla. Mix until combined.

5. Combine & Chill: Add dry ingredients to wet, mix on low until just combined. Dough will be soft. Chill for 30 minutes.

6. Scoop & Bake: Scoop dough (1.5 tablespoons each) onto baking sheets. Bake for 12–14 minutes, or until edges are lightly golden. Cool on baking sheet for 5 minutes, then transfer to a rack.

7. Make Glaze: Whisk confectioners’ sugar and lemon juice until smooth.

8. Glaze & Set: Once cookies are cool, spoon glaze on top. Let set for 1–2 hours. Garnish with extra zest if desired.

Nutrients (Per Cookie – Approximate, makes ~30 cookies)

• Calories: ~100

• Fat: ~4g

• Carbohydrates: ~14g

• Sugar: ~9g

• Protein: ~1g

• Sodium: ~60mg