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1 cup granulated sugar

½ cup unsalted butter (softened)

1 cup ricotta cheese (room temperature)

1 large egg

1 tablespoon fresh lemon zest

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1 ¾ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup powdered sugar

3 tablespoons fresh lemon juice

1 teaspoon lemon zest (optional, for extra zestiness)

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1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

3. Add the ricotta cheese and mix until smooth. Then, add the egg, lemon zest, lemon juice, and vanilla extract. Beat until well combined.

4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.

6. Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

7. Bake for 12-14 minutes or until the edges are slightly golden but the centers remain soft. Avoid overbaking.

8. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

9. In a small bowl, whisk together powdered sugar and lemon juice until smooth. Adjust the amount of lemon juice for your preferred glaze consistency.

10. Once the cookies have cooled slightly, drizzle the glaze over each cookie and sprinkle with extra lemon zest if desired.

Tips for Perfect Lemon Ricotta Cookies

To make these cookies truly spectacular, keep these tips in mind:

Use Fresh Lemons: Fresh lemon juice and zest make a noticeable difference in flavor. Avoid bottled lemon juice, as it lacks the brightness that fresh lemons bring.

Don’t Overmix: When incorporating the dry ingredients, mix just until combined. Overmixing can result in denser cookies rather than the soft, cake-like texture you want.

Room Temperature Ricotta: Use room-temperature ricotta for smoother blending and even baking.

Chill the Dough: While not absolutely necessary, chilling the dough for about 15 minutes helps the cookies keep their shape and prevents excess spreading.

Glaze Right After Baking: Let the cookies cool slightly, then drizzle the glaze for a perfect finish that won’t harden too fast.