Glazed Lemon Ricotta Cookies - Mountain Cravings

Glazed Lemon Ricotta Cookies

Glazed Lemon Ricotta Cookies

These are the ultimate summer cookies! Super-light, brightly flavored, with soft, pillowy ricotta – everyone will want the recipe!

Lemon, lime, orange, grapefruit… any citrus works beautifully, and the tartness is cut with a sweet glaze on top. Lemon is a crowd-pleaser so we’re starting here, but I promise the recipe is just as perfect with any of the others so don’t be afraid to try your favorite!

02 Glazed Lemon Ricotta Cookies

This recipe is a major throwback to high school, when I made these cookies every. single. week. during softball season. We promised our coach we wouldn’t eat them until after the game… and we usually meant it.

High school was when I really kicked off this cooking obsession of mine, and at the beginning of the season I’d bring something different for every game – but after a few weeks of begging I’d give in and just bring these every time. After a hot afternoon playing in the sun, there’s nothing better than ice-cold water and a sweet sugar rush!

03 Glazed Lemon Ricotta Cookies

Grapefruit is my personal favorite. I don’t make it as often because it’s not as popular… but August feels like a good time to be selfish and whip up a batch anyway. People will always, always eat homemade cookies!

Glazed Lemon Ricotta Cookies
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
The ultimate summer cookie: super-light, brightly flavored, with soft, pillowy ricotta and sweet glaze to cut the tart citrus - everyone will want the recipe!
Course: Cookies
Cuisine: American
Servings: 4 dozen
Calories: 97 kcal
Author: Mountain Cravings
  • 1/2 cup butter softened
  • 2 cups sugar
  • 2 eggs
  • 15 oz. low-fat ricotta cheese
  • 3 T. lemon juice
  • 1 lemon zested
  • 2 1/2 cups flour
  • 1 t. baking powder
  • 1 t. salt
  • 1 1/2 cups powdered sugar
  • 3 T. lemon juice
  • 1 lemon zested
  1. Preheat the oven to 375°.
  2. Beat together butter and sugar in a large bowl until fluffy. Add eggs and beat until smooth. Add ricotta, lemon juice, and lemon zest.
  3. Slowly add flour, baking powder, and salt and mix just until combined.
  4. Line 2 baking sheets with parchment paper. Spoon batter onto the sheets, about 2 T. per cookie.
  5. Bake at 375° for 15 minutes, until slightly golden at the edges. Let the cookies rest on the baking sheet for 20 minutes.
  1. Whisk together powdered sugar, lemon juice, and lemon zest in a small bowl.
  2. When the cookies have cooled, turn one over and dip the top in glaze. Wipe any excess off on the edge of the bowl, then place cookie right-side-up on a baking rack to dry.
  3. Let the glaze harden for at least 2 hours before serving or storing.
Nutrition Facts
4 dozen servings per container
Serving size 1 cookie

Amount per serving
Calories 97
% Daily Value*
Total Fat 2g 3%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 75mg 4%
Total Carbohydrate 17g 6%
Dietary Fiber 0g 0%
Total Sugars 13g
Includes g Added Sugars 0%
Protein 2g

Calcium 2mg 1%
Iron 2mg 12%
Not a significant source of vitamin D, or potassium.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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