Lemon Ricotta Cookies With Lemon Glaze
My lemon ricotta cookies are soft, cakey, and topped with a sweet lemon glaze. Best of all they're ready in about 30 minutes without any chilling!
I've never met a cookie I didn't like. We've previously shared over 50 cookie recipes including coffee cake cookies, texas sheet cake cookies, and strawberry shortcake cookies. These lemon ricotta cookies are truly something special. The ricotta makes them super moist and almost cake like. Best of all no chilling or rolling is required!
Ingredient Notes and Shopping Tips
- Ricotta: Use whole milk ricotta for the most tender cookie. There is no need to drain it.
- Butter: I like using unsalted butter as salt levels can vary my brands. Be sure it is softened. It should be soft enough you can easily make an indent with your finger, but not so soft it's starting to melt.
- Eggs: Room temperature eggs will mix into the dough easier.
Common Mistakes and Tips: Steal My Culinary School Secrets
- Cookies are Bitter: Be sure you're grating just the bright yellow lemon peel. The white pith underneath is bitter.
- Cookies are tough or dense: Do not overmix after adding the flour as this will develop too much gluten. Mix under the flour just disappears.
- Cookies Are Dry: This is usually due to incorrectly measuring your flour. Measure by spooning into a measuring cup and leveling with a knife. Avoid dipping your cup in your cannister or flour bag as you'll use too much.
- Cookies Are Overbaked: Overbaking can also make them try. Rely on time and touch not color as they won't brown much. They're done when the top springs back when gently touched and the dough no longer looks wet.
- Cookies Burned On the Bottom: Use light colored not dark colored baking sheets which absorb a lot of heat quickly.
More Ricotta Desserts
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📖 Recipe
No Chill Lemon Ricotta Cookies
My lemon ricotta cookies are soft, cakey, and topped with a sweet lemon glaze. Best of all they're ready in about 30 minutes without any chilling!
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Servings: 16 Cookies
Calories: 160kcal
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Ingredients
For the Cookies
- 1 ½ Cups All Purpose Flour
- ¼ Cup Butter Softened
- 1 Cup Ricotta Cheese
- ¾ Cup Granulated Sugar
- 1 Lemon Zested
- 1 Teaspoon Vanilla
- ¼ Teaspoon Salt
- ½ Teaspoon Baking Powder
- 1 Egg
For the Glaze
- ¾ Cup Powdered Sugar
- 1 Tablespoon Lemon Juice
- Lemon Zest If Desired, For Garnish
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Instructions
For the Cookies
- Line a baking sheet with parchment paper. Preheat oven to 350 degrees.
- In a large bowl cream butter until light and fluffy. Stir in lemon zest, vanilla, and egg.
- Add the ricotta cheese and mix until smooth. Stir in flour, baking powder, and salt.
- Using a #20 (3 tablespoon) cookie scoop (or two scoops) place dough onto prepared pans.
- Bake for 12-14 minutes. Cool completely on a wire rack.
For the Glaze
- In a medium bowl, mix the powdered sugar with the lemon juice until you reach your desired consistency.
- Spread onto cookies and garnish with lemon zest if allowed.
Nutrition
Calories: 160kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 77mg | Potassium: 57mg | Fiber: 1g | Sugar: 15g | Vitamin A: 174IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg
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