Ingredients
– 1 stick (4 ounces) unsalted butter, at room temperature
– 3/4 cup granulated sugar
– 1 large egg, at room temperature
– 1 cup ricotta cheese, preferably full-fat whole milk, at room temperature
– 1 teaspoon vanilla extract
– Zest of 2 lemons
– 2 teaspoons lemon juice for the dough
– 1 1/4 cups all-purpose flour, fluffed and leveled
– 1 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 cups powdered sugar
– 1-2 tablespoons lemon juice
– Extra lemon zest for garnish
– 1 cup ricotta cheese
– 1 1/4 cups all-purpose flour
– 3/4 cup granulated sugar
Instructions
1-Beat the 1 stick (4 ounces) unsalted butter and 3/4 cup granulated sugar together on high speed for at least 1 minute until light and fluffy.
2-Add 1 large egg, 1 cup ricotta cheese, 1 teaspoon vanilla extract, zest of 2 lemons, and 2 teaspoons lemon juice; beat until combined.
3-Sprinkle 1 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt over the wet ingredients; beat until combined. The dough will be wet.
4-Chill the dough for at least 2 hours or overnight to set properly.
5-Preheat your oven to 350°F (175°C) and line a cookie sheet with a silicone mat.
6-Using a 2-tablespoon cookie scoop, form dough into balls and place them on the baking sheet at least 2 inches apart.
7-Bake for 12-13 minutes until the undersides are lightly golden.
8-Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Repeat with remaining dough.
9-For the glaze, whisk 1 1/2 cups powdered sugar with 1-2 tablespoons lemon juice to reach a pourable consistency.
10-Dip each cookie in the glaze, garnish with extra lemon zest, and allow the glaze to fully dry before storing.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
❄️ Dough must be chilled to set properly; overnight preferred.
🥶 Dough can be refrigerated up to 3 days or frozen up to 3 months. Bake from frozen with extra time.
🍋 Prepare glaze fresh on serving day and allow cookies to cool completely to set glaze and avoid sogginess.
🧴 Use full-fat ricotta without straining for best moist texture.
🍪 Adjust cookie size by changing scoop amount and bake accordingly.
🍽️ Store cookies in airtight container at room temperature for up to 2 days or refrigerate; glaze quality may decline over time.
- Prep Time: 25 minutes
- Chilling time: 2 hours
- Cook Time: 26 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 99 kcal
- Sugar: 13 g
- Sodium: 85 mg
- Fat: 2 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 15 mg