With the soft texture of cake combined with the bright flavor of citrus, this easy to bake Glazed Lemon Ricotta Cookie recipe is my new favorite go-to cookie recipe.

I love lemons. They are one of the most versatile and underrated fruits that can be used in a variety of recipes both savory and sweet. It is often my “secret ingredient” when I’m looking to turn a soup, pasta or vegetable dish from good to amazing.

When lemons are used in desserts, it is equally delicious. The combination of zesty with sweet flavors are a great way to end a meal.

This may come as a surprise to some of you but I don’t have a strong sweet tooth. I know! It doesn’t mean I dislike sweets. It means that while many people I know will always leave room for dessert, I prefer seconds of the main course if given a choice. That said, I occasionally crave a really good cheesecake or glazed lemon ricotta cookie. 🙂

Recipe notes

I recently discovered this cookie recipe from Giada De Laurentiis as I was searching for a dessert to bring to a holiday party. I wanted something that was both easy to bake and to share as well as festive. Voila! The Glazed Lemon Ricotta Cookie was perfect!  Since I was a fan of her Orange and Ricotta Pound Cake recipe, this was a no-brainer for me.

The ricotta gives the cookie a soft cake-like texture and the glaze adds a tangy sweetness with every bite. The recipe isn’t difficult to make although there is a lot of downtime waiting for the cookies to cool and then for the glaze to harden so allow yourself enough time for that. The most important step is combining the butter and sugar which a hand or stand mixer will do the heavy lifting for you.

While I admittedly favor savory foods, it is hard for me to resist desserts with lemon. The combination of tart and sweet are near perfection for this Glazed Lemon Ricotta Cookie recipe. It brightens a cold winter day and any other day of the year IMHO. Surprisingly simple, almost foolproof and scrumptious, it was a huge hit with colleagues and friends alike. If you’re a fan of lemons and cake-like cookies, I highly recommend whipping up this recipe the next time you’re looking for something yummy to bake! Bon appétit!

Glazed Lemon Ricotta Cookies

Prep Time 15 minutes Cook Time 21 minutes Passive Time 3 hr 20 minutes

Servings 44 cookies

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Ingredients

Cookie:

• 2 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 cup (1 stick) unsalted butter, softened
• 2 cups sugar
• 2 eggs
• 1 15-ounce whole milk ricotta
• 3 Tbsp lemon juice
• zest of 1 lemon

Glaze:

• 1 1/2 cups confectioners or powdered sugar
• 3 Tbsp lemon juice
• zest of 1 lemon

Instructions

1. Prepare all your ingredients. Preheat oven to 375 degrees
2. In large bowl combine flour, baking powder and salt. Set aside.
3. In stand mixer place butter and sugar in bowl. (If using an electric mixer, use a large bowl). Mix for 3-5 minutes until well combined making sure to scrape the side of the bowl if necessary.
4. Add eggs one at a time and beat, a few minutes. Next add ricotta cheese, lemon juice and lemon zest. Beat to combine.
5. Stir in flour mixture and combine.
6. Line 2 baking sheets with parchment paper or silicone baking mat. Spoon 2 Tbsp of cookie mixture onto baking sheets, space about 2-3 inches apart. Bake for 15 minutes until edges are light brown and remove from oven. Keep the cookies on the baking sheets and rest for 20 minutes before transferring to a cooling rack. Repeat to bake remaining cookie mixture if necessary.
7. Make the glaze. In a medium bowl, add confectioners sugar, lemon juice and zest. Combine well until smooth. Use the back of a spoon to glaze the top of each cookie, about 1 tsp per cookie. Let cool completely about 2-3 hours. Enjoy! Best eaten within a few days but will last longer stored in a covered container.

Instructions with photos

1. Prepare all your ingredients. Preheat oven to 375 degrees

   
2. In large bowl combine flour, baking powder and salt. Set aside.

   
3. In stand mixer place butter and sugar in bowl. (If using an electric mixer, use a large bowl). Mix for 3-5 minutes until well combined making sure to scrape the side of the bowl if necessary.

   
4. Add eggs one at a time and beat, a few minutes. Next add ricotta cheese, lemon juice and lemon zest. Beat to combine.

   
5. Stir in flour mixture and combine.

   
6. Line 2 baking sheets with parchment paper or silicone baking mat. Spoon 2 Tbsp of cookie mixture onto baking sheets, space about 2-3 inches apart. Bake for 15 minutes until edges are light brown and remove from oven. Keep the cookies on the baking sheets and rest for 20 minutes before transferring to a cooling rack. Repeat to bake remaining cookie mixture if necessary.

   
7. Make the glaze. In a medium bowl, add confectioners sugar, lemon juice and zest. Combine well until smooth. Use the back of a spoon to glaze the top of each cookie, about 1 tsp per cookie. Let cool completely about 2-3 hours. Enjoy! Best eaten within a few days but will last longer stored in a covered container.

   

Recipe Notes

Ingredients	My cost
Cookie
2 1/2 cup all-purpose flour	$0.50
1 tsp baking powder	$0.06
1 tsp salt	$0.01
1/2 cup (1 stick) unsalted butter, softened	$0.75
2 cups sugar	$2.62
2 eggs	$0.58
1 (15-ounce) ricotta	$2.99
3 Tbsp lemon juice*	$0.00
zest of 1 lemon*	$0.00
Glaze:
1 1/2 cup powdered sugar	$1.62
3 Tbsp lemon juice*	$0.00
zest of 1 lemon*	$0.00
Total:	$9.12
Cost per cookie:	$0.21
* from our garden

* Note regarding pricing:  The lemons used in this recipe are from our garden which is why there is no price listed. The price for other items such as flour and sugar take into account the cost of the amount used for the recipe and not the cost if you had to purchase the entire jar or bottle. ** All prices in US dollars and based on Bay Area prices from my local grocery and farmers market. Prices may vary in other parts of the United States.