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Ricotta Cheese Cookies with Lemon Glaze Recipe

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4.2 from 9 reviews

These delicate Ricotta Cheese Cookies are soft, tender, and lightly flavored with fresh lemon and vanilla. Perfectly balanced with a creamy ricotta base and finished with a tangy lemon glaze, they offer a delightful melt-in-your-mouth texture and subtle sweetness.

Ingredients

Dry Ingredients

  • 1 cup + 2 tablespoons all purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 6 tablespoons butter
  • 3 tablespoons ricotta cheese
  • 6 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1/2 lemon zest
  • 1/2 teaspoon vanilla extract or almond extract

Glaze

  • 1/2 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon sprinkles (optional)

Instructions

  1. Mix Dry Ingredients: In a small bowl, combine the all purpose flour, cornstarch, baking soda, and salt. Stir well to ensure all ingredients are evenly distributed.
  2. Cream Wet Ingredients: In a separate bowl, cream together the butter, ricotta cheese, and sugar until smooth and creamy. Then add lemon juice, lemon zest, and vanilla extract, mixing thoroughly.
  3. Combine Dough: Gently fold the dry ingredients into the wet mixture until the dough just comes together. Avoid overmixing to keep the cookies tender.
  4. Chill Dough: Cover the bowl with dough and place it in the freezer for 20 minutes to firm up, making it easier to shape.
  5. Prepare for Baking: Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
  6. Shape Cookies: Remove the dough from the freezer and shape it into 12 small balls. Place the balls evenly spaced on the prepared baking sheet.
  7. Bake: Bake the cookies for 12 to 14 minutes, or until the edges are just firm and slightly golden. Remove from the oven and let the cookies cool completely on the baking sheet.
  8. Make Glaze and Decorate: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Spoon the glaze over the cooled cookies and optionally add sprinkles for decoration.

Notes

  • TO STORE: Leftover cookies keep well at room temperature, covered, for up to one week or refrigerated for up to two weeks.
  • TO FREEZE: Store cookies in a ziplock bag in the freezer for up to 6 months. Thaw before serving.

Find it online: https://marthatasty.com/ricotta-cheese-cookies-with-lemon-glaze-recipe/