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Soft round lemon ricotta cookies with lemon glaze and zest
Platewiser

Soft Lemon Ricotta Cookies with Lemon Glaze

Bake soft lemon ricotta cookies with fresh lemon zest and a simple lemon glaze. Includes tips for thick dough, cooling and a glaze that sets.
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Prep Time 25 minutes
Cook Time 24 minutes
Chilling, cooling and setting 1 hour 5 minutes
Total Time 1 hour 54 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: International
Calories: 128
Ingredients Method Notes

Ingredients
  

  • 260 g all-purpose flour
  • 5 g baking powder
  • 2 g fine sea salt
  • 90 g unsalted butter, softened
  • 155 g granulated sugar
  • 8 g finely grated lemon zest
  • 50 g large egg, without shell (1 egg)
  • 190 g whole-milk ricotta, weighed after draining
  • 18 g fresh lemon juice, for dough
  • 110 g powdered sugar
  • 22 g fresh lemon juice, for glaze

Method
 

  1. Whisk the flour, baking powder and salt. Rub the lemon zest into the granulated sugar with your fingertips, then beat the sugar with softened butter until creamy. Beat in the egg, ricotta and 18 g lemon juice. Stir in the flour mixture just until combined. Chill the covered dough for 30 minutes.
    Butter and sugar being creamed in a mixing bowl
  2. Heat the oven to 175°C (350°F) and line two trays with parchment. Scoop 24 mounds, about 33 g each, with room to spread. Bake one tray at a time for 11–12 minutes, until the tops look set and the bottoms are lightly golden. Cool briefly on the tray, then transfer to a rack to finish cooling, about 20 minutes total.
    Scoops of lemon ricotta cookie dough spaced on parchment
  3. Whisk the powdered sugar with the remaining 22 g lemon juice. Drizzle a little onto each cooled cookie and let the glaze set for 15 minutes before stacking or serving.
    Lemon glaze drizzled over cooled ricotta cookies

Notes

Approximate per serving: 128 calories, 21 g carbohydrate, 2 g protein and 4 g fat. Optional sides, toppings and substitutions are excluded.