Soft ricotta cookies sweetened partly with honey, scented with lemon zest and topped with a thin honey-lemon glaze; an Italian-style home adaptation.
Honey Lemon Ricotta Cookies
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 165 minutes: 30 hands-on, 45 chilling or resting, 30 whole-batch cooking and 60 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measuring tools
- Fine sieve for draining ricotta
- Mixing bowls and flexible spatula
- Hand mixer or stand mixer with paddle
- Small cookie scoop
- Two 13 × 18-inch metal baking sheets
- Baking parchment and wire cooling racks
Soft ricotta cookies sweetened partly with honey, scented with lemon zest and topped with a thin honey-lemon glaze; an Italian-style home adaptation.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Prepare and drain
- 1Prepare and drainIf ricotta contains free whey, drain in a fine sieve in the refrigerator for 15 minutes, then weigh the listed drained amount. This draining time is included in the rest block. undefined
Mix the dough
- 2Mix the doughBeat butter and lemon sugar until creamy, about 2 minutes. Beat in 42 g honey and the egg, then ricotta. Fold in dry ingredients just until the soft dough comes together. Stop mixing once combined; this dough is portioned as mounds rather than kneaded or rolled.
Chill and portion
- 3Chill and portionCover and refrigerate dough for 30 minutes. Preheat the oven to 350°F (177°C) conventional or 325°F (163°C) fan. Divide into 24 equal dough portions, about 29 g each before any topping, and arrange 12 on each of two parchment-lined 13 × 18-inch sheets, at least 2 inches apart. Keep the second tray refrigerated during the first bake.
Bake both trays
- 4Bake both traysBake one tray at a time on the middle rack for 13-15 minutes per tray, allowing 30 minutes for both batches. Tops should feel set and spring back gently; bases should be lightly golden. For cocoa dough, check a lifted base and a set top because color is harder to judge. Rest each tray 5 minutes, then transfer cookies to a rack; do not serve a wet dough center.
Cool and finish
- 5Cool and finishAllow 30 minutes after the last tray for complete cooling, including its 5-minute tray rest. Whisk powdered sugar, lemon juice and the reserved 7 g honey into a smooth glaze. Spread a small thin patch over each completely cold cookie. Allow 30 minutes to settle; honey glaze remains slightly tackier than a plain sugar glaze. The 60-minute cooling block includes 30 minutes cooling plus 30 minutes for the finish to set.
Chef’s Science & Pro Tips
Ingredient science
Use mild liquid honey so it does not overpower lemon zest.
Technique & texture
This dough contains less granulated sugar than the plain version because honey adds sweetness and moisture.
Finishing & serving
Honey can brown the bases early; use light-colored metal sheets and check the first batch.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 1 day | Keep completely cooled cookies airtight in a cool room for short serving storage; refrigerate sooner in warm conditions. |
| Refrigerator | Up to 5 days | Refrigerate cooled baked cookies airtight, counting from baking day; separate decorated layers with parchment. |
| Freezer | Up to 1 month | Freeze cooled baked cookies before glaze, dip or dusting in a sealed container with parchment between layers. |
| Raw dough | Up to 24 hours refrigerated | Cover and refrigerate promptly. Bake from cold; keep the second portion refrigerated while the first tray bakes. |
| Thawing and serving | Overnight in the refrigerator | Thaw baked cookies covered in the refrigerator, then add the measured finish. Take out only the portion needed for serving. |
Notes
- Use mild liquid honey so it does not overpower lemon zest. This dough contains less granulated sugar than the plain version because honey adds sweetness and moisture. Honey can brown the bases early; use light-colored metal sheets and check the first batch. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
Can I replace all the sugar with honey?
No. Extra honey adds liquid and changes spread; use both measured sweeteners.
Why does the glaze remain a little sticky?
Honey holds moisture. Let it settle before refrigeration and keep decorated cookies in a single layer when practical.
Is the lemon juice mixed into the dough?
No. Zest flavors the dough; the measured juice belongs in the glaze.
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