Soft ricotta cookies with fresh lemon zest and a bright citrus glaze.
Read the full method before starting. Household measures are approximate; gram weights help keep the dough consistent.
Lemon Ricotta Cookies
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 178 minutes: 30 hands-on, 60 chilling or resting, 28 whole-batch cooking and 60 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and visual doneness cues.
Kitchen tools you’ll need
- US measures or kitchen scale
- Mixing bowls and spatula
- Two 13 × 18-inch lined baking sheets
- Cooling rack
Soft ricotta cookies with fresh lemon zest and a bright citrus glaze.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Mix
- 1MixWhisk flour, baking powder and salt. Rub lemon zest into sugar, then cream with butter for 2 minutes. Beat in egg, ricotta and vanilla. Fold in the dry mix just until combined.
Chill and portion
- 2Chill and portionCover and chill 1 hour. Heat oven to 350°F (175°C), or 325°F (165°C) fan. Scoop 30 equal mounds onto two lined sheets, 2 inches apart.
Bake
- 3BakeBake one tray of 15 at a time for 12–14 minutes each, about 28 minutes for both. Look for set tops and lightly golden bases. Rest 5 minutes on trays, then cool on a rack.
Glaze
- 4GlazeMix powdered sugar with lemon juice. Dip fully cool tops and allow about 30 minutes for the glaze to set; cooling and setting together take about 1 hour after the last tray.
Chef’s Science & Pro Tips
Ingredient science
Drain excess liquid without squeezing ricotta dry.
Technique & texture
Rub the zest into sugar to release lemon oils without extra juice in the dough.
Finishing & serving
Glaze only cold cookies to avoid a sticky finish.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 2 days | Keep airtight in a cool room. |
| Refrigeration | Up to 5 days | Store airtight; warm to room temperature before serving. |
| Raw freezing | Up to 1 month | Freeze scooped dough; thaw in the refrigerator before baking. |
| Baked freezing | Up to 2 months | Freeze unglazed cookies separated by parchment. |
| Restoring | Before serving | Thaw covered and glaze when completely thawed. |
Notes
- Drain excess liquid without squeezing ricotta dry. Rub the zest into sugar to release lemon oils without extra juice in the dough. Glaze only cold cookies to avoid a sticky finish. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 30; 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 add juice to the dough?
Keep juice in the glaze as listed; extra liquid changes the dough.
Why did they spread?
Warm dough or wet ricotta can cause spreading. Chill fully.
Can I freeze them?
Freeze baked cookies without glaze, then glaze after thawing.
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