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Cozy Lemon Ricotta Cookies with Easy Vanilla Glaze

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These lemon ricotta cookies are incredibly soft, tender, and bursting with bright lemon flavor, topped with a smooth vanilla glaze. Perfect for cozy evenings, they come together in about 30 minutes with simple ingredients.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (250g) whole milk ricotta cheese
  • 2 tablespoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1½ cups (180g) powdered sugar, sifted
  • 2 tablespoons unsalted butter, melted
  • 1½ teaspoons vanilla extract
  • 2–3 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
  3. In a large bowl, beat ½ cup softened unsalted butter with 1 cup granulated sugar using a hand mixer on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides.
  4. Beat in 2 room-temperature eggs, one at a time, mixing well after each. Then add 1 cup whole milk ricotta, 2 tablespoons lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract. Mix on low until just combined.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low or folding with a spatula until no streaks of flour remain. Do not overmix.
  6. Using a 1.5-tablespoon cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake one sheet at a time for 12-14 minutes, until edges are lightly golden and tops are set. Rotate the pan halfway through. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. While cookies cool, make the glaze: In a small bowl, whisk together 1½ cups sifted powdered sugar, 2 tablespoons melted unsalted butter, and 1½ teaspoons vanilla extract. Add 2 tablespoons milk and whisk until smooth. Add more milk if needed for pourable consistency.
  9. Once cookies are completely cool, dip the tops into the glaze or drizzle over them. Let excess drip off, then place back on the rack. Allow glaze to set for about 20 minutes before serving.

Notes

Room temperature ingredients are key for best texture. Do not overmix the dough. Use fresh lemon juice for brightest flavor. If ricotta is watery, drain it through a fine-mesh strainer for 15 minutes before using. Bake one sheet at a time for even results. Let glaze set completely before serving.

Nutrition

Keywords: lemon ricotta cookies, vanilla glaze, easy cookie recipe, soft cookies, lemon dessert

Find it online: https://coracooks.com/cozy-lemon-ricotta-cookies-with-easy-vanilla-glaze/