Hello, Kitchies! If sunshine had a flavor, it would taste just like these Lemon Ricotta Cookies with Lemon Glaze. Bursting with the zesty brightness of fresh lemons and the creamy richness of ricotta cheese, these cookies are a delightful blend of light and decadent. Perfectly soft and topped with a tangy lemon glaze, they’re a refreshing treat that feels like a little burst of happiness in every bite.
Whether you’re hosting a spring gathering, celebrating a special occasion, or just craving something citrusy, these cookies are the perfect fit. They’re easy to make, irresistibly moist, and guaranteed to brighten your day with their fresh, vibrant flavors. Let’s bake some sunshine!
Recipe Highlight
Imagine a cookie that’s pillowy soft, almost cake-like in texture, and kissed with the sweet tang of lemon. Now add a luscious lemon glaze that glistens on top, giving you a burst of citrusy goodness with every bite. These Lemon Ricotta Cookies are as elegant as they are comforting, making them a go-to for both casual snacking and fancy occasions.
The secret to their incredible texture and flavor lies in the ricotta cheese, which keeps the cookies moist and adds a subtle richness that balances the brightness of the lemon.
A Family Favorite Story
These cookies have a special place in my heart because they remind me of my grandmother’s love for anything lemon. One summer, I baked them for a family gathering, and they were an instant hit! My mom declared them “better than pie,” and my dad couldn’t stop sneaking extras from the tray.
Now, they’ve become a staple in our family, especially during the warmer months. My kids love helping whisk the glaze, and we always end up licking the spoon. It’s become a tradition that tastes as sweet as the memories we’ve made.
Why These Lemon Ricotta Cookies?
- Pillowy Texture: Soft and cake-like cookies that melt in your mouth.
- Bright Lemon Flavor: Fresh lemon juice and zest shine in both the cookies and the glaze.
- Easy to Make: Simple steps with show-stopping results.
- Versatile Treat: Perfect for dessert tables, tea parties, or an afternoon pick-me-up.
Cuisine
Italian-American
Substitutions and Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Orange Twist: Swap lemons for oranges to create a delightful orange ricotta cookie.
- Almond Touch: Add a teaspoon of almond extract to the dough for a nutty undertone.
Make It Healthier
- Substitute half the butter with Greek yogurt for a lighter version.
- Use a sugar substitute like erythritol or monk fruit in the glaze.
- Opt for whole wheat pastry flour instead of all-purpose flour.
Categories
Dessert, Cookies, Citrus
Tags
#LemonRicottaCookies #CitrusDesserts #EasyBaking #ItalianInspired
Frequently Asked Questions
1. Can I freeze these cookies?
Yes! Freeze baked, unglazed cookies for up to 3 months. Thaw and glaze before serving.
2. How should I store these cookies?
Store in an airtight container at room temperature for 2-3 days or in the fridge for up to a week.
3. Can I use part-skim ricotta?
Absolutely! Part-skim ricotta works just as well as whole milk ricotta.
4. What’s the best way to zest lemons?
Use a microplane zester for the finest, most aromatic zest. Avoid zesting the bitter white pith.
5. Can I make these cookies less sweet?
Reduce the sugar in the dough slightly and use a thinner glaze for a subtler sweetness.
“And there you have it—Lemon Ricotta Cookies with Lemon Glaze that will brighten your day with every bite. Whether it’s for a family gathering or just because, these cookies are sure to impress. Happy baking!”
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Lemon Ricotta Cookies with Lemon Glaze
Description
If sunshine had a flavor, it would taste just like these Lemon Ricotta Cookies with Lemon Glaze.
Ingredients
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 container (15 oz) ricotta cheese
- 3 tbsp fresh lemon juice
- Zest of 2 lemons
- 1 tsp vanilla extract
For the Lemon Glaze:
- 2 cups powdered sugar
- 3–4 tbsp fresh lemon juice
- Zest of 1 lemon
Instructions
1. Prepare the Cookie Dough
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Beat in the ricotta cheese, lemon juice, lemon zest, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
2. Bake the Cookies
- Drop tablespoon-sized dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on a wire rack.
3. Make the Lemon Glaze
- In a medium bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable. Adjust the consistency by adding more lemon juice if needed.
4. Glaze the Cookies
- Once the cookies have cooled completely, spoon the glaze over the tops, allowing it to drip slightly down the sides. Let the glaze set before serving.
