Lemon Ricotta Cookies

Soft, cakey cookies with lemon zest in the dough and a sharp lemon glaze.

35 min · Serves 36 · Italian

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp fine salt
  • 1/2 cup unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 15 oz whole-milk ricotta
  • 3 tbsp lemon juice
  • zest of 1 lemon
  • 1 1/2 cups powdered sugar, for the glaze
  • 3 tbsp lemon juice, for the glaze

Method

  1. Heat the oven to 375°F and line two baking sheets with parchment. Whisk the flour, baking powder and salt together.
  2. Beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then the ricotta, lemon juice and zest.
  3. Stir in the flour mixture until just combined.
  4. Drop rounded tablespoons onto the sheets, 2 inches apart. Bake 13 to 15 minutes, until the bottoms are lightly golden. Cool on a rack.
  5. Whisk the powdered sugar with the lemon juice until smooth, spoon over the cooled cookies and let set for 2 hours.
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