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Lemon Ricotta Sugar Cookies w/ Lemon Glaze

Lemon Ricotta Sugar Cookies w/ Lemon Glaze

It’s been a pretty rainy, blah week so far. Today I could have easily stayed in my cozy, warm bed and hibernated all day long. Unfortunately Isaac would never let me do that so I decided to use the drab weather to be productive.

We went to the library, grocery store, decluttered a few drawers, and brightened up the afternoon by baking up these cheery lemon ricotta sugar cookies with lemon glaze (it literally got so sunny while we were baking these).  Something about lemons make me happy and these lemon ricotta sugar cookies make me RRRREAL happy!

lemon ricotta sugar cookies recipes lemon glaze recipe

Fresh lemon juice and lemon zest gives these cookies a fresh, lemony taste!

I had to shoo Isaac away or he would have eaten a whole batch these cookies.  He kept saying “mommy those cookies are so good…I sure wish I could have another one, but I can’t. Right?” lol I was surprised since he’s normally not a lemon fan, but then again, I don’t know too many kids that can resist a flavored sugar cookie.

These lemon ricotta sugar cookies are sweet, soft, and chewy around the edges and have a light refreshing lemon taste. They totally remind me of poundcake in cookie form.  The lemony bang comes from that sweet, tart and fragrant lemon glaze! DON’T SKIP THAT PART!! The lemon glaze takes these cookies from “good” to “oh yes lawd!” especially if you’re a lemon fan.

Lemon Ricotta Sugar Cookies Recipe lemon glaze recipe

Soft, chewy, and full of sweet & tart lemony goodness!

That tartness of the glaze really balances out the sweetness of the cookie and I just love seeing those bits of lemon zest in the glaze. I may actually double the amount of lemon zest next time just so I can see it more. So pretty!

lemon ricotta sugar cookies recipes lemon glaze recipe

I can never eat just one!

 

Watch me make these lemon ricotta sugar cookies from start to finish!


4.6 from 7 reviews
Lemon Ricotta Sugar Cookies w/ Lemon Glaze
 
Cook time
Total time
 
Author:
Serves: 3 dozen
Ingredients
  • 2½ cup all purposed flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick butter, softened
  • 2 cups sugar
  • 1 cup ricotta cheese
  • 1 egg
  • 3 tablespoons fresh lemon juice
  • zest of 2 lemons
  • Yellow food coloring (if desired)
  • LEMON GLAZE
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice (may need more or less)
  • zest of 1 lemon
Instructions
  1. Preheat oven to 375 and line a baking sheet with parchment paper. Set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  3. In a large bowl cream together butter, sugar and ricotta cheese until well combined.
  4. Beat in egg, fresh lemon juice and lemon zest until well combined.
  5. Add the dry ingredients into the wet ingredients a little at a time, using a spatula to incorporate.
  6. Add yellow food coloring for a darker yellow if desired.
  7. Dough will be sticky so place the bowl in the fridge for about 20 minutes or until the dough firms up.
  8. Using a mini ice cream scoop, scoop out the dough and place about 2 inches apart on prepared baking sheet.
  9. Bake for 6-7 minutes or until the bottoms are lightly golden brown.
  10. Let rest in pan for two minutes before moving to a cooling rack to finish cooling.
  11. While the cookies are cooling prepare the glaze.
  12. Mix glaze ingredients in a large bowl.
  13. (The glaze should be thick enough to pipe. If the glaze is too thick add a few more drops of lemon juice. If the glaze is too thin add in a tad more powdered sugar.)
  14. Pipe the glaze onto the cooled cookies and allow the glaze to firm up before packaging or storing the cookies.
  15. Store in an airtight container between layers of wax paper.
Notes
The dough is very sticky, but don't be tempted to add more flour. Refrigerating the dough until firm helps with the stickiness a bit. Keep the dough in the fridge while the batches are cooking will keep it chilled. Using a mini ice cream scoop is your best friend, that way, you won't have to touch the sticky dough.

~TIPS~
Cool dough will be easier to work with so keep it cold. (see note in recipe)
May need to increase baking time, but watch it carefully!!
Don't let the ricotta scare you, it's makes these cookies so fluffy, rich and soft!
Bake sale best-seller!!
 

15 comments

  1. These cookies were everything and more. Such and easy recipe. You don’t taste the ricotta cheese. They were plump moist and chewy. The glaze is what made the cookie. You were right. Don’t eliminate the glaze.

  2. Made these too and they are a winner in every way. Very soft even if accidentally overbaked a little. Had to put one batch in several times because it wasn’t getting done, but that’s on my end. I overdid it in baking that one batch and it came out more brown on top yet soft on the inside and though I don’t like my cookies like that, yet they were perfect for the hubs and he LOVED them, so guess what…he got to have that whole batch all to himself and he was like a kid in cookie heaven. I went the quick route in making lemon zest so they were bigger chunks than I’d like, but no one else complained.

  3. The flavor of the cookie is good but I followed the recipe and they came out kind of doughy they did not come out flat like the pic.

  4. I just made it. Everyone loves it at my house. I’m curious how long the raw dough lasts refrigerated & frozen.

  5. Your recipes sound great and I love your videos! I’ve found a couple that I hope to try real soon!

    The funny thing is, I found your website because I was looking up recipe videos for a unit on “food vocabulary” that we were doing in my ESL class. But I love cooking so here I am browsing all your recipes. :)

  6. I just finished making these and everyone loved them. Mines wasn’t as pretty but still tasted great.

  7. These look incredible will try very soon. Thanks Diva so much for making a video for this recipe, greatly appreciate ur videos especially for long recipes.

  8. Can’t wait to try these!

  9. the best cookies I have ever had. They were so moist and I followed the directions to a T. They were so moist almost like cake. I was on a diet when I made them sad to sa I ate almost all the cookies and had to start over. I did not think they would taste that good because of the ricotta.I was wrong.

  10. Just found you today and Youtube, and headed over to check out your blog! I’m seriously in love with you! These cookies did it for me! I’m ashamed to admit this, but there’s a high probability I’ll be spending the next two hours, between here and Youtube, checking out all your fabulous recipes! I’ll be creating these pretty babies asap! Thanks!

  11. My mom loves Lemon… Me? Not so much but I like to bake so I made these for my mom. I’ve gotta say, I’ve never eaten so much lemon in my life! It was so chewy and delicious and never got hard! I left them out on the kitchen table and people would walk by and eat one after every meal. I’ve never had such a positive reaction to my baked goods ever… I’m so impressed and thank you so much for this recipe! I love lemon now haha

  12. yummy…. I will be making these very soon, I just finished making ur death by chocolate cupcake. i was not a big fan of them maybe because it was a boxed cake. plus target didnt have any chocolate fudge pudding so i just got chocolate. but the frosting was very good and simple. gonna try it with your devils food cupcake. thanks so much for sharing your recipes diva :)

  13. Hey Monique! Hannah again I left you a comment in the frozen hot chocolate recipe, i don’t know if you got it or not. Anyway can’t wait to try this! Hannah ;)

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