Description
These soft and fluffy lemon ricotta cookies are bursting with fresh citrus flavor and topped with a sweet lemon glaze. Perfect for spring, holidays, or any time you want a light and refreshing treat!
Ingredients
Units
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For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 (15-ounce) container whole milk ricotta cheese
- 2 tablespoons lemon zest (about 2 lemons)
- 3 tablespoons fresh lemon juice
- 2 large eggs
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Make the Cookies:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2 minutes).
- Mix in the ricotta cheese, lemon zest, lemon juice, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients, mixing until just combined. The dough will be soft.
- Drop spoonfuls of dough (about 1 tablespoon each) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-14 minutes, or until the edges are lightly golden. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Lemon Glaze:
- In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle or spread the glaze over cooled cookies. Let set for about 15 minutes before serving.
Notes
For extra lemon flavor, add ½ teaspoon lemon extract to the dough.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
These cookies freeze well! Store in a freezer-safe container for up to 3 months.