More cakey than crispy, these little tea cakes puff up as they bake, almost like little muffin tops. The ricotta gives them a rich, soft texture, and the tart lemon glaze cools into a deliciously crackly layer.

Lemon Ricotta Cookies with Lemon Glaze

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Lemon Ricotta Cookies with Lemon Glaze

Prep Time

15 minutes

Cook Time

105 minutes

Image of Lemon Ricotta Cookies with Lemon Glaze

Ingredients

  • 2 ½ cups all-purpose flour (310 grams)
  • 1 teaspoon baking powder (4 grams)
  • 1 teaspoon salt (4 grams)
  • ½ cup 1 stick unsalted butter, at room temperature (113 grams)
  • 2 cups granulated sugar (400 grams)
  • 2 eggs
  • 1 15-ounce container whole-milk ricotta cheese (425 grams)
  • Zest of one lemon
  • 3 tablespoons freshly squeezed lemon juice (45 grams)

    • For the Glaze

  • 1 ½ cups confectioners' sugar (180 grams)
  • Zest of 1 lemon
  • 3 tablespoons freshly squeezed lemon juice (45 grams)

Instructions

  1. Preheat the oven to 375 degrees F. In a medium bowl, combine the flour, baking powder, and salt. Set aside.

  2. In a large bowl, using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon zest, and lemon juice and beat to combine. Stir in the dry ingredients.
  3. Line the 2 baking sheets with parchment paper. Spoon the dough onto the baking sheets using 2 tablespoons for each cookie. Bake for 15 minutes until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
  4. While they cool, combine the confectioners' sugar, lemon zest, and lemon juice in a small bowl and stir until smooth. Spoon about ½ teaspoon of the glaze onto each cooled cookie and use the back of the spoon to spread it to the edges. Let the glaze harden for about 2 hours. Pack the cookies in an airtight container.
nut free
vegetarian