Tender Italian Lemon Ricotta Cookies Recipe Easy Homemade Glaze Included
These tender Italian lemon ricotta cookies are soft, moist, and bursting with fresh lemon flavor, topped with a tangy homemade glaze. Perfect for a quick, comforting treat with simple ingredients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: Italian
Ingredients
Scale
- 1 cup (250g) whole milk ricotta cheese
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons lemon zest (from about 2 medium lemons)
- 2 tablespoons fresh lemon juice
- 1/2 cup (115g) unsalted butter, softened
- 2 1/4 cups (280g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- For the glaze:
- 1 cup (120g) powdered sugar, sifted
- 2–3 tablespoons fresh lemon juice
- Optional: 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.
- In a large bowl, use an electric mixer to cream 1/2 cup (115g) softened unsalted butter with 1 cup (200g) granulated sugar until fluffy, about 3 minutes.
- Beat in 1 large egg, 1 cup (250g) ricotta cheese, 2 teaspoons lemon zest, and 2 tablespoons lemon juice until smooth and creamy.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Do not overmix.
- Using a tablespoon or cookie scoop, drop rounded spoonfuls onto the baking sheets, spacing about 2 inches apart. Wet hands lightly to smooth tops if needed.
- Bake for 12-15 minutes until cookies are lightly golden around edges but still soft in the center.
- Cool completely on wire racks before glazing.
- In a small bowl, whisk together 1 cup (120g) sifted powdered sugar and 2-3 tablespoons fresh lemon juice until smooth. Add vanilla extract if using. Adjust thickness as needed.
- Spoon or drizzle glaze over each cookie. Let sit at room temperature until glaze hardens slightly, about 30 minutes.
Notes
Use fresh lemon zest and juice for best flavor. Do not overmix dough to keep cookies tender. Cool cookies completely before glazing to prevent glaze from melting. Sift powdered sugar for a smooth glaze. Softened butter should be at room temperature (65-70°F).
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Fat: 5
- Carbohydrates: 18
- Protein: 3
Keywords: lemon ricotta cookies, Italian cookies, lemon glaze, tender cookies, easy cookie recipe, homemade cookies, citrus cookies