Soft, tender lemon ricotta cookies with a bright citrus flavor and a delicate glaze—perfect for a light dessert or afternoon treat.

2 cups (about 14 oz) ricotta cheese, well drained
1 ½ cups granulated sugar
2 large eggs
3 tablespoons fresh lemon zest (from about 3 lemons)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
For the glaze:
- 1 ½ cups powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)

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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, whisk together ricotta cheese, sugar, eggs, lemon zest, lemon juice, and vanilla until smooth and creamy.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to wet ingredients, mixing until just combined; do not overmix.
Using a cookie scoop or tablespoon, drop dough onto prepared sheets, spacing about 2 inches apart. Dough will be slightly sticky.
Bake for 12–15 minutes, until edges are set and bottoms are lightly golden.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
While cookies cool, whisk glaze ingredients until smooth. If too thick, add more lemon juice; if too thin, add more powdered sugar.
Once cookies are cooled, spread or drizzle glaze over the tops. Let glaze set before serving.

Ensure ricotta is well drained to prevent soggy dough—drain in a fine-mesh sieve for at least 30 minutes.
For extra lemon punch, add up to 1 teaspoon lemon extract to the glaze.
Cookies freeze well without glaze; store baked, unglazed cookies in a freezer bag and glaze after thawing.
You can use part whole wheat pastry flour for a nuttier flavor (substitute up to 1 cup).
Cookies stay soft for several days in an airtight container at room temperature.