Lemon Ricotta Soft Cookies (Printable Version)

Soft lemon ricotta treats with a tangy glaze, bursting with fresh citrus notes and tender texture.

# Ingredient List:

→ Cookies

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1 large egg
08 - 8 ounces whole milk ricotta cheese, drained if watery
09 - 2 tablespoons freshly grated lemon zest
10 - 2 tablespoons freshly squeezed lemon juice
11 - 1 teaspoon pure vanilla extract

→ Lemon Glaze

12 - 1 cup powdered sugar, sifted
13 - 2 to 3 tablespoons freshly squeezed lemon juice
14 - 1 teaspoon lemon zest

# Step-by-Step Instructions:

01 - Set oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
03 - Using an electric mixer, beat softened butter with granulated sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Add the egg and mix until combined. Stir in ricotta cheese, lemon zest, lemon juice, and vanilla extract until uniformly blended.
05 - Gradually fold dry ingredients into the wet mixture, mixing gently until a soft dough forms.
06 - Drop rounded tablespoons of dough onto prepared sheets, spacing them approximately 2 inches apart.
07 - Bake for 13 to 15 minutes until edges turn lightly golden and centers are set. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
08 - Whisk together powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
09 - Once cookies have cooled, drizzle or spoon the glaze over each one. Allow glaze to set before serving.

# Tips from hearthlykitchen:

01 -
  • The ricotta keeps them tender and cake-like without ever feeling heavy or dense.
  • Fresh lemon zest and juice deliver real citrus brightness that makes you forget store-bought cookies exist.
  • They come together in under an hour and taste like you spent way more effort than you actually did.
02 -
  • Draining your ricotta is non-negotiable—watery ricotta will make the dough too wet and the cookies will flatten into hockey pucks instead of puffing up.
  • Fresh lemon zest makes all the difference; bottled zest tastes like old cardboard by comparison, and your cookies deserve better.
  • These cookies are best served the same day you glaze them, but they'll stay soft in an airtight container for up to three days.
03 -
  • Let your butter come to room temperature naturally instead of microwaving it—soft butter creams properly, but melted butter won't hold air and your cookies will be dense.
  • Measure your flour by spooning it into the measuring cup and leveling it off, not scooping directly from the bag—scooping compacts the flour and you'll use too much.
  • If your dough seems too wet after mixing, refrigerate it for 15 minutes; this makes it easier to handle and creates better cookies.

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