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+ servings

Lemon Ricotta Cookies with Lemon Glaze


  • Cookies
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp fine-grain sea salt
  • ½ cup unsalted butter, at room temperature
  • 2 cups sugar
  • 2 eggs
  • 1 (15-oz) container whole-milk ricotta cheese
  • Zest of one lemon
  • 3 Tbsp lemon juice

    (freshly squeezed is best)
  • Glaze
  • 1 ½ cups powdered sugar
  • Zest of 1 lemon
  • 3 Tbsp lemon juice (freshly squeezed is best)


  • Cookies
  • Preheat the oven to 375° F, and line 2 baking sheets with parchment paper
  • In a medium bowl, combine the flour, baking powder, and sea salt. Set aside.
  • In a large bowl, using an electric mixer, beat the butter and granulated sugar until light and fluffy (~ 3 minutes)
  • Add the eggs, one at a time, beating until incorporated.
  • Add the ricotta, lemon zest, and lemon juice and beat to combine.
  • Stir in the dry ingredients.
  • 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.

  • Glaze
  • While they're cooling, combine the powdered sugar, lemon zest, and lemon juice in a small bowl and stir until smooth.
  • Spoon about ½ tsp 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.