I still remember the first time I tasted a lemon cookie that tasted like sunshine—my grandmother poured out a jar of lemon curd and the kitchen smelled like summer. Baking with family made recipes feel like little treasures, passed down between gossip and laughter.
I’m a home cook from Louisville who fell in love with simple comforts at church suppers and late-night kitchen chats. I grew up stirring batter beside my mother and copying recipes from dog-eared community cookbooks. These days I test every idea in a real weeknight kitchen, where time is short and flavor matters. My work centers on cozy casseroles, skillet dinners, easy slow-cooker meals, and desserts that bring smiles.
I keep things straightforward and family-ready, and I favor pork-free menus so everyone at the table can dig in. When I explain dishes, I write step-by-step directions in a warm, practical voice so you can feel confident at the stove. Comfort made simple is my guiding idea—recipes that are forgiving, familiar, and built for sharing with the people you love.
Table of Contents
Table of Contents
Why you’ll love this dish
There are so many reasons you will fall for Lemon Ricotta Cookies with Lemon Glaze, starting with their tender crumb and bright citrus finish. These Lemon Ricotta Cookies with Lemon Glaze carry the soft richness of ricotta, which keeps them moist and gives a delicate texture that slices through the sweetness of the glaze. The lemon in the dough and the glaze lifts every bite, so the cookie never feels heavy or cloying. If you want a dessert that feels like a hug but tastes fresh, these Lemon Ricotta Cookies with Lemon Glaze do the job. They bake into perfectly rounded, slightly puffed cookies with golden edges and a creamy interior that pairs well with tea or coffee.
I recommend these for potlucks and afternoons with friends because they travel well and don’t require fancy decoration. The glaze hardens into a thin, glossy shell that makes stacking easy and gives the cookies a little snap. If you like recipes that come together in one bowl and still impress, these Lemon Ricotta Cookies with Lemon Glaze will become a go-to. For a different ricotta-sweet treat, I often turn to my almond-lemon ricotta cake notes while testing ideas; it helped me tweak the citrus balance for this cookie. (You can peek at a related lemon ricotta cake for inspiration: Delicious Almond Lemon Ricotta Cake.)
How to prepare Lemon Ricotta Cookies with Lemon Glaze
Start by gathering your ingredients and letting the butter warm to room temperature so it creams easily. When you beat the butter and sugar until light and fluffy, you create air pockets that make these Lemon Ricotta Cookies with Lemon Glaze tender rather than dense. Add the eggs one at a time and mix gently after the ricotta and lemon so the batter stays smooth. Once the dry ingredients go in, stir just until combined to keep the cookies from becoming tough. Spoon the dough in even portions—two tablespoons yields a generous cookie that spreads predictably.
While they bake, the ricotta releases moisture that steams into the dough, making the centers soft and custardy. You will notice a gentle rise in the oven and a light golden edge when the cookies are ready. Cool them on the baking sheet for the time the recipe suggests; this rest time allows the cookies to firm up so the glaze sits on top instead of soaking in.
When you make the glaze, whisk it until perfectly smooth so it spreads to the edges and leaves a glossy finish. These Lemon Ricotta Cookies with Lemon Glaze reward a small waiting period—let the glaze harden fully for neat packaging or stacking. If you are testing variations, consider a touch more lemon zest for a brighter tang or a drop of vanilla for roundness. For a coconut-ricotta spin I sometimes consult my other cookie experiments: Irresistible Ricotta Coconut Lemon Cookies.
Ingredients :
2 ½ cups all-purpose flour (310 grams), 1 teaspoon baking powder (4 grams), 1 teaspoon salt (4 grams), ½ cup 1 stick unsalted butter, at room temperature (113 grams), 2 cups granulated sugar (400 grams), 2 eggs, 1 15-ounce container whole-milk ricotta cheese (425 grams), Zest of one lemon, 3 tablespoons freshly squeezed lemon juice (45 grams), 1 ½ cups confectioners’ sugar (180 grams), Zest of 1 lemon, 3 tablespoons freshly squeezed lemon juice (45 grams)
Directions :
Preheat the oven to 375 degrees F. In a medium bowl, combine the flour, baking powder, and salt. Set aside., In a large bowl, using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon zest, and lemon juice and beat to combine. Stir in the dry ingredients., Line the 2 baking sheets with parchment paper.
Spoon the dough onto the baking sheets using 2 tablespoons for each cookie. Bake for 15 minutes until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes., While they cool, combine the confectioners’ sugar, lemon zest, and lemon juice in a small bowl and stir until smooth. Spoon about ½ teaspoon of the glaze onto each cooled cookie and use the back of the spoon to spread it to the edges. Let the glaze harden for about 2 hours. Pack the cookies in an airtight container.
How to serve this dish
These Lemon Ricotta Cookies with Lemon Glaze meet midafternoon tea, brunch plates, and after-dinner coffee with ease. Serve them on a simple platter layered with doilies or in a shallow basket lined with parchment for a casual gathering. The glaze gives a polished look, so you do not need extra decoration—just a few lemon twists or a dusting of powdered sugar if you want a bit of flair. If you offer a variety, place them next to butter cookies and a small bowl of fresh berries for contrast; the bright citrus will balance more buttery sweets.
For entertaining, arrange one or two pieces of citrus peel on each cookie platter to echo the lemon in the recipe. If you build cookie boxes for neighbors or as gifts, wrap stacks of three to five cookies in parchment and tie with twine; the glaze will protect the cookies from sticking together once it has hardened.
These Lemon Ricotta Cookies with Lemon Glaze also pair wonderfully with a light sparkling wine or a citrus-forward tea, and they hold up well on a dessert table where people graze. If you prefer a more rustic presentation, tuck in a sprig of mint or rosemary. For an Italian-style plate, serve alongside almond cookies inspired by old church cookbooks, or compare textures to the ricotta Christmas cookies I often revisit when I test glazes: Ricotta Italian Christmas Cookies.
How to store it properly
Store your cooled, fully glazed Lemon Ricotta Cookies with Lemon Glaze in an airtight container at room temperature for up to three days. The glaze hardens into a thin shell that helps protect the cookie, but moisture and humidity will soften it over time, so keep containers in a cool, dry spot. If you live somewhere warm, store the cookies in the refrigerator to keep the glaze firm; bring them to room temperature for about 20 minutes before serving so the texture returns to tender and not fridge-hard.
For longer storage, freeze plain baked cookies on a baking sheet until firm, then transfer them to a freezer container with parchment between layers. Freeze for up to three months. When you are ready to serve, thaw at room temperature and then add fresh glaze if you like a freshly glossy finish. This approach keeps the cookies fresher than freezing already-glazed cookies, because the glaze can crack during freezing. You can also pack them for travel by sandwiching cookie layers with parchment paper so the glaze does not stick. These Lemon Ricotta Cookies with Lemon Glaze respond well to gentle handling and a little patience; treat them like tender shortbread and they will reward you.
Simple tips for success
Use full-fat ricotta for the best texture—low-fat versions yield drier cookies. When measuring flour, spoon it into the cup and level it to avoid packing; too much flour makes cookies dense instead of the soft, slightly cake-like texture you want for Lemon Ricotta Cookies with Lemon Glaze. Let the butter soften naturally rather than microwaving it; softened butter creams with sugar more evenly, creating a lighter cookie. When you add the eggs, mix until just blended to keep the batter tender and prevent overworking the dough.
Zest the lemon before juicing to preserve the bright oils. If your glaze seems too thin, add more confectioners’ sugar a tablespoon at a time; if it is too thick, stir in a smidge more lemon juice. Cool the cookies completely before glazing so the citrus icing sets on top instead of soaking in. If you want a smoother glaze surface, scoop a little more on the center and spread to the edges in one smooth motion. These small steps keep the flavor bright and the texture delicate in each bite of Lemon Ricotta Cookies with Lemon Glaze.
Easy twists you can try
If you enjoy a nutty note, fold two tablespoons of finely ground almond meal into the dough and add a drop of almond extract to the batter—this turns Lemon Ricotta Cookies with Lemon Glaze into a soft almond-lemon hybrid. For a floral twist, add a tablespoon of limoncello or a teaspoon of lemon verbena-infused sugar to the mix. You can swap some lemon zest for orange zest if you prefer a sweeter citrus profile. For a summery riff, fold in a quarter cup of finely chopped candied ginger or a handful of fresh blueberries tossed in a little flour to prevent sinking.
For a chocolate contrast, dip half the glazed cookie into melted white or dark chocolate and let it set on parchment. That creates a pretty two-tone presentation and appeals when you want a richer bite. If you need mini cookies for a cocktail party, reduce spoonfuls to one teaspoon and trim time in the oven by a couple of minutes—just watch for golden edges. You can also use this method to make sandwich cookies: pair two small Lemon Ricotta Cookies with Lemon Glaze around a lemon curd or mascarpone filling for an indulgent amuse-bouche.
Frequently asked questions
Q: Can I use low-fat ricotta for Lemon Ricotta Cookies with Lemon Glaze?
A: You can, but the cookies will be drier and less tender. Full-fat ricotta adds moisture and creaminess to the dough, helping the cookies stay soft. If you only have low-fat on hand, consider adding an extra tablespoon of butter or a teaspoon of milk to the dough to boost richness. Also watch baking time carefully; lower-fat dough may dry out faster.
Q: How long do the cookies need to cool before glazing?
A: Cool them completely on the baking sheet for at least 20 minutes, as the recipe states, then move them to a wire rack to finish cooling. The glaze will set best on fully cooled cookies; if you glaze while warm, the icing will run and soak into the cookie. For neat, glossy tops on your Lemon Ricotta Cookies with Lemon Glaze, give them a full hour or two for the glaze to harden as suggested.
Q: Can I make the dough ahead of time?
A: Yes. You can mix the dough, form it into spoonfuls on a parchment-lined tray, cover, and refrigerate for one day before baking. Chilled dough may need an extra minute or two in the oven. For longer prep, freeze the unbaked scoops on the tray, then transfer to a freezer bag for up to three months; bake from frozen, adding a few extra minutes and watching for light golden edges. Glaze after the cookies cool.
Conclusion
If you want another take on the recipe, compare a classic version at Lemon Ricotta Cookies with Lemon Glaze Recipe | Giada De … or explore an Italian-style approach at Italian Lemon Ricotta Cookies – Cooked by Julie. These links offer helpful variations and thoughtful tips that pair well with the notes above.
Print
Lemon Ricotta Cookies with Lemon Glaze
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Tender and moist lemon cookies made with ricotta, finished with a bright lemon glaze. Perfect for potlucks and casual gatherings.
Ingredients
- 2 ½ cups all-purpose flour (310 grams)
- 1 teaspoon baking powder (4 grams)
- 1 teaspoon salt (4 grams)
- ½ cup unsalted butter, at room temperature (113 grams)
- 2 cups granulated sugar (400 grams)
- 2 large eggs
- 1 (15-ounce) container whole-milk ricotta cheese (425 grams)
- Zest of one lemon
- 3 tablespoons freshly squeezed lemon juice (45 grams)
- 1 ½ cups confectioners’ sugar (180 grams)
- Zest of 1 lemon (for glaze)
- 3 tablespoons freshly squeezed lemon juice (45 grams, for glaze)
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating until incorporated.
- Add the ricotta cheese, lemon zest, and lemon juice and beat to combine.
- Stir in the dry ingredients until just combined.
- Line two baking sheets with parchment paper.
- Spoon the dough onto the baking sheets using 2 tablespoons for each cookie.
- Bake for 15 minutes until slightly golden at the edges.
- Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
- While the cookies cool, combine the confectioners’ sugar, lemon zest, and lemon juice in a small bowl and stir until smooth.
- Spoon about ½ teaspoon of the glaze onto each cooled cookie and spread to the edges.
- Let the glaze harden for about 2 hours before serving.
Notes
Use full-fat ricotta for the best texture. Store in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian