Super soft, moist, and cake-like lemon ricotta cookies! Topped with tangy and sweet lemon glaze.
- 2 and 1/2 cups (310g) all-purpose flour (spoon & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
- 1 and 2/3 cups (335g) granulated sugar
- 2 large eggs, at room temperature
- 15 ounces (425g) ricotta cheese, at room temperature*
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 Tablespoon (15ml) lemon zest
- 2 and 1/2 Tablespoons (37ml) fresh lemon juice
- 1 and 1/2 cups (180g) confectioners’ sugar, sifted
- 1/4 cup (60ml) fresh lemon juice
- optional: sliced almonds for garnish
- Make the cookies: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
- With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the ricotta cheese, vanilla extract, almond extract (if using), lemon zest, and lemon juice. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, slowly add the dry ingredients. Beat everything just until incorporated. Do not overmix. Dough will be very creamy, sticky, and thick. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2-3 days.
- Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Remove cookie dough from the refrigerator. Measure cookies to be 1 Tablespoon of dough each– just use a Tablespoon measuring spoon and your finger to release it onto the sheet. Place 3 inches apart on the baking sheets. Bake for 13-14 minutes or until a cookie springs back when lightly poked with your finger. (That’s how I test them!)
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before glazing.
- Make the glaze: Whisk the confectioners’ sugar and lemon juice together until smooth. Add more confectioners’ sugar to thicken or more lemon juice to thin, if desired. Spoon over cookies. Top with a sliced almond, if desired. If applied lightly, the glaze will set within a couple hours.
- Glazed cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.
- Make Ahead Instructions: You can chill the cookie dough in the refrigerator for up to 3 days (see step 2), but you can also freeze it for up to 3 months. Allow to thaw overnight in the refrigerator before baking. Unglazed and baked cookies freeze well for up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before glazing and serving.
- Special Tools: KitchenAid Stand Mixer | Stand Mixer Glass Bowl | Cookie Scoop #30 | Silpat Baking Mat | Cookie Sheet | Cooling Rack
- Ricotta Cheese: I tested and enjoyed this recipe using 2% milk ricotta cheese. You can use any fat percentage. Keep in mind that whole milk ricotta is the creamiest. If your container is 16 ounces, no worries– just use it all. The 1 extra ounce won’t make a difference.
- Room Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information. It really makes a difference!
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.