Lemon Ricotta Cookies with Glaze Recipe

Give it up, my sweet friend! You cannot resist the temptation of these Lemon Ricotta Cookies with Glaze. I’m telling you, they are a total game-changer. One bite and you’ll be transported to a sunny Italian kitchen, I swear. If you love the creamy texture of ricotta in desserts, you should definitely try my Lemon Ricotta Pasta for a savory twist.

We’re talking about the softest, most tender cookie you’ve ever met. It’s like a little cloud that decided to get dressed up in a zesty lemon glaze. The ricotta cheese is the magic trick. It makes them unbelievably moist and gives them this incredible, delicate crumb.

Forget everything you know about dry, crumbly cookies. These are the opposite. They are pure joy, baked into a perfect round and topped with a sweet-tart shine. Come to Mama! Let’s bake these beauties.

Recipe Overview

• Cuisine: Italian-American
• Category: Dessert / Cookie
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes (plus cooling)
• Servings: Makes about 24 cookies

Do You Love This Recipe Too?

I am completely obsessed. My Nonna used to make a version of these, and the smell alone brings back a flood of memories. Her kitchen was always warm, always full of laughter, and always had a plate of these cookies on the table.

I’ve tweaked her recipe just a bit over the years, boosting that lemon flavor to my liking. Every time I make them, that first taste feels like a hug. It’s my go-to recipe when I need to bring a smile to someone’s face, or just to my own!

They are the cookie I’m most proud of. Sharing them with you feels like sharing a piece of my heart. Okay, enough mushy stuff! Let’s get to the good part.

My Shopping List for This Recipe

Gathering these ingredients is half the fun! The star, of course, is the ricotta. You want the good, whole-milk stuff for the richest flavor and texture. Don’t skimp here!

Fresh lemons are non-negotiable. We need their zest and their juice for that bright, sunny punch. The rest is simple pantry staples you probably already have. Easy peasy! For another fantastic lemon dessert, check out these Zesty Lemon Raspberry Cookies.

Let’s Get Your Ingredients Ready

Here’s everything you’ll need. I like to line it all up on the counter like a little ingredient army. It makes the process so smooth.

• For the Cookies:
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, room temperature
• 2 cups granulated sugar
• 2 large eggs, room temperature
• 1 (15 oz) container whole milk ricotta cheese
• 3 tablespoons fresh lemon juice
• The zest of 2 large lemons
• 1 teaspoon pure vanilla extract

• For the Lemon Glaze:
• 1 1/2 cups powdered sugar
• 3 tablespoons fresh lemon juice
• The zest of 1 lemon

Bringing This Recipe to Life (Step-by-Step)

Ready? This is where the magic happens. Put on some fun music, and let’s make some cookie magic together. Follow these steps and you cannot fail.

1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. This is key for no-stick cookies!
2. In a medium bowl, whisk together the flour, baking powder, and salt. This is your dry team. Set them aside for now.
3. In a large bowl, beat the softened butter and sugar together. Beat it for a good 2-3 minutes until it’s light and fluffy. This builds the cookie’s structure!
4. Add the eggs, one at a time, beating well after each. Then, mix in the ricotta, lemon juice, lemon zest, and vanilla. It will look a little curdled—that’s perfect!
5. Gently add your dry team to the wet team. Mix on low speed just until the flour disappears. Do not overmix! A few streaks are okay.
6. Use a cookie scoop or two spoons to drop dough onto your sheets. Use about 2 tablespoons of dough per cookie, spacing them 2 inches apart.
7. Bake for 14-16 minutes. The bottoms will be light golden, and the tops will be set but still pale. Let them cool on the sheet for 5 minutes before moving them to a wire rack. Let them cool completely before glazing.
8. Make the glaze! Whisk the powdered sugar, lemon juice, and zest in a small bowl until smooth. It should be thick but pourable.
9. Drizzle that gorgeous glaze over each cooled cookie. I use a spoon, but you can put it in a zip-top bag and snip the corner for fancier lines!
10. Let the glaze set for about 30 minutes. Then… DEVOUR. You’ve earned it!

Fun Variations to Try Next Time

Once you master the classic, get playful! These cookies are a wonderful canvas for your creativity.

Add a handful of fresh blueberries to the dough for a lemon-blueberry twist. Just fold them in gently at the end.

Swap the lemon for an orange. Use orange zest and juice in both the cookie and the glaze for a sweeter, sun-kissed flavor.

For a little crunch, fold in 1/2 cup of chopped pistachios or almonds into the dough. It’s a fantastic texture contrast!

How to Store, Freeze, and Reheat

These cookies stay incredibly soft for days. Store them in a single layer in an airtight container at room temperature for up to 4 days.

To freeze, place the un-glazed, cooled cookies on a baking sheet until solid. Then pack them into a freezer bag for up to 3 months. Thaw and glaze when ready!

You can also freeze the glaze separately. Just whisk it back to life when you need it. No reheating needed—they are perfect at room temp!

NUTRITION INFORMATION

• Serving Size: 1 cookie
• Calories: ~180
• Carbohydrates: 32g
• Protein: 3g
• Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 25mg
• Sodium: 115mg
• Sugar: 22g

A Quick Q&A on This Recipe

Can I use low-fat ricotta?

I really don’t recommend it. The whole milk ricotta gives us that luxurious moisture and richness. Low-fat can make the cookies a bit drier and less flavorful. Go for the good stuff!

My dough is super sticky. Did I do something wrong?

Not at all! The ricotta makes this a very soft, sticky dough. That’s exactly what we want for a tender cookie. Just use a scoop or two spoons to portion it—flouring your hands a bit can help, too.

Why do my cookies have to cool completely before glazing?

This is super important! If the cookies are even slightly warm, the glaze will just melt right off and become a sad, transparent puddle. Letting them cool makes sure that gorgeous white glaze sets up beautifully and stays put.

And there you have it! My absolute favorite cookie recipe in the whole world. I’m so excited for you to try it. The moment you taste that soft, lemony, creamy bite, you’ll understand my obsession. If you’re craving more comforting, ricotta-filled dishes, my Lemon Ricotta & Spinach Shrimp Lasagna Soup is a must-try.

These little rounds of happiness are perfect for parties, gifts, or a secret treat just for you. They always, always impress. Now get in that kitchen and make some magic! I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!