Lemon Ricotta Cookies – Soft, Tangy, and Irresistibly Luscious with a Zesty Lemon Glaze

If you're craving something sweet, tangy, and incredibly soft, these Lemon Ricotta Cookies are the ultimate treat. Imagine sinking your teeth into a light, pillowy cookie bursting with fresh lemon flavor, balanced by the richness of creamy ricotta cheese. The perfect zesty glaze on top adds a tart sweetness that complements the soft texture of these cookies, making them a perfect choice for any occasion. Whether you're enjoying them with a cup of tea or sharing them at a party, these cookies will quickly become a favorite in your dessert rotation.

Scroll down for the recipe!

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The Inspiration Behind These Lemon Ricotta Cookies

These cookies bring together two things that are a match made in heaven: lemons and ricotta cheese. Lemons, with their bright, tangy flavor, cut through the richness of the ricotta cheese to create a cookie that's light, refreshing, and full of flavor. The ricotta keeps the cookies moist and tender, while the lemon adds a beautiful zing that makes each bite a delicious balance of creamy and citrusy.

Inspired by classic Italian ricotta cookies, this version takes things to the next level with a bold infusion of lemon in both the dough and the glaze. If you love lemon desserts, these cookies are a must-try!

Why You’ll Love These Lemon Ricotta Cookies

These cookies have a lot going for them, from their soft, cake-like texture to the tangy lemon glaze that ties everything together. Here’s why these Lemon Ricotta Cookies are sure to become a staple in your kitchen:

• Super Soft Texture: Thanks to the ricotta cheese, these cookies are incredibly soft and tender.
• Bursting with Lemon Flavor: Both the cookie dough and the glaze are packed with fresh lemon juice and zest, giving them a bright, tangy flavor that’s hard to resist.
• Easy to Make: You don’t need any fancy ingredients or equipment—just a few simple steps to create a batch of these zesty cookies.
• Perfect for Any Occasion: Whether it’s a casual afternoon treat, a holiday cookie exchange, or a special dessert, these cookies are versatile and sure to impress.

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Nutritional Information (Per Serving, Based on 24 Cookies)

• Calories: 140 kcal
• Fat: 5g
• Carbohydrates: 22g
• Protein: 2g
• Sodium: 90mg
• Sugar: 15g

These cookies are sweet and indulgent but also light and refreshing, making them the perfect choice for a guilt-free treat. Serve them as a standalone dessert or alongside your favorite cup of tea or coffee for an extra special experience.

Serving Suggestions and Pairings

Lemon Ricotta Cookies are delicious on their own, but if you're feeling fancy, try pairing them with a refreshing glass of iced tea or lemonade to complement the citrusy notes. These cookies also make a wonderful addition to a brunch spread, served alongside fresh fruit, scones, or a light dessert wine.

For a fun twist, consider serving them with a scoop of vanilla or lemon sorbet on the side for an extra burst of flavor and texture. And don’t forget to garnish with fresh lemon zest or a sprig of mint for an elegant presentation.

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Storage and Reheating Tips

These cookies are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to three days. The glaze may soften slightly over time, but the cookies will still taste amazing.

If you’d like to keep them longer, you can freeze the unglazed cookies for up to a month. When ready to enjoy, thaw them at room temperature and glaze them once they’ve completely defrosted.

Fun Fact: Why Ricotta Cheese is a Baking Secret Weapon

Ricotta cheese is often used in Italian desserts because it adds moisture and a rich, creamy texture without making the baked goods too dense or heavy. Its mild flavor pairs perfectly with lemon, allowing the citrus to shine through while keeping the cookies soft and tender. So, the next time you're making cookies, cakes, or even pancakes, try adding a little ricotta for an extra moist and delicious result.

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Cooking Tips

1. Get the Glaze Right: When making the glaze, start with two tablespoons of lemon juice and add more as needed. You want the glaze to be pourable but not too thin, so it coats the cookies without running off.
2. Zest First: Always zest your lemons before juicing them! It's much easier to zest a whole lemon than one that's already been squeezed.
3. Chill the Dough: If you find that the cookie dough is too soft to handle, pop it in the refrigerator for about 15-20 minutes before scooping. This will make it easier to form the cookies.

Optional Variations

1. Add a Little Spice: For a fun twist, try adding a pinch of cinnamon or nutmeg to the cookie dough for a warm, spiced flavor that pairs well with the lemon.
2. Try Different Citrus: While lemon is a classic choice, you could experiment with other citrus flavors like lime or orange for a different take on these cookies.
3. Make It Gluten-Free: If you need a gluten-free version, simply substitute the all-purpose flour for a 1:1 gluten-free baking flour blend.

Lemon Ricotta Cookies Recipe

Ingredients

For the Cookies:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 2 cups sugar
• 2 eggs
• 1 (15-ounce) container whole milk ricotta cheese
• 3 tablespoons lemon juice
• 1 lemon, zested

For the Glaze:

• 1 ½ cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested

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Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. Prepare the dry ingredients: In a medium bowl, combine the flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar: In a large bowl, use an electric mixer to beat the butter and sugar together until light and fluffy, about 3 minutes.
4. Add the wet ingredients: Beat in the eggs, one at a time, followed by the ricotta cheese, lemon juice, and lemon zest. Mix until well combined.
5. Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
6. Scoop the cookies: Using a spoon or cookie scoop, drop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake the cookies: Bake for 15 minutes, or until the edges are slightly golden. Remove from the oven and let the cookies rest on the baking sheets for 20 minutes before transferring them to a wire rack to cool completely.
8. Make the glaze: While the cookies are cooling, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
9. Glaze the cookies: Spoon about ½ teaspoon of glaze onto each cooled cookie and use the back of the spoon to gently spread it. Let the glaze harden for about 2 hours before serving.

These Lemon Ricotta Cookies are soft, tangy, and perfect for lemon lovers! Whether you’re baking them for a special occasion or just to satisfy your sweet tooth, they’re sure to be a hit.