These ricotta cookies with lemon glaze have been a springtime favorite in my kitchen for years. I first developed this version while experimenting with pantry staples and a tub of ricotta that needed to be used up before a weekend brunch. The result was unexpectedly delicate: a soft, almost cake-like cookie with a tender crumb from the ricotta, a buttery background from the creamed butter, and a fresh, citrusy finish from the lemon glaze. The surprise twist in my version is a tiny handful of finely chopped fresh basil folded into the dough—an aromatic note that plays beautifully against the bright lemon.

I make these when I want something that feels a little special but is easy enough for a weekday afternoon. They’re forgiving to bake, hold their shape well, and travel beautifully to potlucks or school events. When my family tastes the glaze-dressed tops, there's always a small chorus of 'Mmm'—the texture and balance of sweet and tart really win people over. If you love treats that taste like a sunny afternoon, these cookies will become a regular request.

Ingredients

• All-purpose flour (2 1/4 cups): Use standard bleached or unbleached flour—measure by spooning into the cup and leveling for accurate results. Flour provides structure; too much will make cookies dense.
• Sea salt (1/4 teaspoon): Balances sweetness and enhances the lemon notes. Kosher salt can be used—if so, reduce slightly.
• Unsalted butter (1 cup / 226 g), room temperature: Properly softened butter creams more aerated dough; don’t melt it. I prefer plugrá or European-style for a richer flavor when available.
• Granulated sugar (1 cup): Gives tender crumb and slight caramelization at the edges. For a softer bite, you can use 3/4 cup granulated + 1/4 cup light brown sugar.
• Large egg (1): Adds moisture and structure—use a room-temperature egg so it incorporates smoothly into the butter.
• Ricotta cheese (1 cup, whole-milk recommended): The secret to the tender, moist crumb. If your ricotta is very wet, drain it briefly in a fine mesh sieve for 20 minutes.
• Fresh lemon juice (1 tablespoon for dough + extra for glaze): Brightens the dough; freshly squeezed is essential for the best flavor.
• Finely chopped fresh basil (2 tablespoons): An optional but delightful herbaceous note—choose small-leaf basil and chop very fine so it rather melts into the dough.
• Vanilla extract (1 teaspoon): Rounds out the citrus and provides background warmth.
• Powdered sugar (for glaze, 1 1/2 cups): Combine with lemon juice for a glossy finish; sift to keep glaze lump-free.

Instructions

Prepare the oven and pans: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat and place racks in the center third of the oven. Preheating ensures consistent rise and predictable browning; rotate pans halfway through baking for even color. Mix dry ingredients: In a medium bowl, whisk together 2 1/4 cups all-purpose flour and 1/4 teaspoon sea salt to distribute the salt evenly and remove lumps. This helps prevent pockets of salt or flour that can create uneven texture. Cream butter and sugar: In a large bowl or stand mixer fitted with the paddle attachment, beat 1 cup unsalted butter with 1 cup granulated sugar on medium speed until light, pale, and slightly fluffy—about 2–3 minutes. Proper creaming incorporates air, which lightens the final texture. Incorporate wet ingredients: Add 1 large egg, 1 tablespoon fresh lemon juice, 2 tablespoons finely chopped fresh basil, 1 teaspoon vanilla extract, and 1 cup ricotta to the creamed butter. Mix on low to medium until fully combined and smooth, scraping the bowl as needed to avoid overworking the mixture. Combine dry and wet: Gradually add the dry flour mixture on low speed, mixing just until incorporated. Overmixing will develop gluten and make the cookies tough—stop as soon as the last streak of flour disappears. Portion and bake: Use a tablespoon or a small cookie scoop to drop rounded spoonfuls of dough onto prepared baking sheets about 2 inches apart. Bake in the preheated oven for 12–15 minutes, until the edges are lightly golden and tops are just set. The centers will remain soft, which is intended—cookies will firm up as they cool. Cool and prepare glaze: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. For the glaze, whisk 1 1/2 cups sifted powdered sugar with 2–3 tablespoons fresh lemon juice until smooth and pourable; adjust for desired thickness. If you like a thinner glaze, add a touch more juice; for a thicker, snow-dusted finish, add a little more powdered sugar. Glaze the cookies: Once cookies are completely cool, spoon or dip the tops into the glaze and return to the rack to set for at least 20 minutes. The glaze will form a glossy shell that dries to the touch but remains tender beneath.

Storage Tips

Store glazed cookies in a single layer or separated by parchment in an airtight container at room temperature for up to 48 hours—longer storage is best in the refrigerator, where glazed cookies keep 4–5 days. For freezing, flash-freeze unglazed scoops on a baking sheet, then transfer to a freezer bag for up to 3 months; bake frozen scoops and glaze after cooling. When reheating, bring refrigerated cookies to room temperature before serving so the glaze softens slightly and the texture returns to its tender best.

Ingredient Substitutions

If you need to swap ingredients, here are reliable options: replace whole-milk ricotta with part-skim for a slightly lighter texture (drain if watery), use 3/4 cup granulated + 1/4 cup light brown sugar for a chewier edge, or substitute lemon with orange juice and zest for a sweeter citrus profile. To make dairy-free, use a vegan butter substitute and a high-quality silken tofu blended until very smooth in place of ricotta—expect a slight change in texture and flavor intensity.

Serving Suggestions

Serve these with a cup of strong coffee or a floral tea like chamomile. For brunch, plate with fresh berries and a dollop of mascarpone or Greek yogurt and a drizzle of honey. Garnish glazed tops with a tiny basil leaf or a pinch of lemon zest for visual appeal. They also pair well with light desserts like lemon sorbet or a simple panna cotta when you want a citrus-themed finish.

Cultural Background

Ricotta cookies have roots in Italian-American baking traditions where cheese is used to add tenderness to pastries and sweets. The idea of using ricotta in cookies is popular in Italian households and bakeries, especially around celebrations where a creamy texture is desired without relying solely on butter or eggs. The lemon glaze nods to classic Italian citrus desserts, bringing a bright counterpoint often found in southern Italian recipes where lemons are abundant.

Seasonal Adaptations

In spring and summer, emphasize fresh herbs like basil or mint and increase lemon for brightness. In autumn or winter, swap lemon for blood orange or use orange zest with a touch of warm spices—1/4 teaspoon ground cardamom or cinnamon—mixed into the dough for seasonal depth. For holiday trays, dust unglazed cookies with powdered sugar and top with a candied citrus slice.

Meal Prep Tips

For make-ahead planning, portion dough into tablespoon-sized scoops and freeze on a sheet pan. Store scoops in labeled freezer bags and bake fresh as needed; glaze after cooling for the best texture. If you’re preparing a large batch for a gathering, bake a day ahead and store glazed cookies in single layers separated by parchment. Pack in airtight containers right before travel to prevent condensation from making the glaze tacky.

These cookies pair the comfort of a soft, familiar treat with the brightness of lemon and a small herbal flourish. Try making a double batch—the dough refrigerates and freezes beautifully, and the glazed cookies keep well enough to enjoy through the week. Share them, and watch them disappear.