This batch of ricotta cookies with lemon glaze is one of those recipes that arrived in my life like a beam of sunshine. I first made them on a frantic spring afternoon when I wanted something light, quick, and a little different from the usual butter-cookie routine. The ricotta keeps the crumb unbelievably tender and moist, while the lemon glaze brings a bright, glossy finish that balances the richness. I often fold in a small amount of finely chopped fresh basil for an unexpected herbal note — it sounds unusual, but that faint, savory freshness lifts the citrus and makes every bite feel complex yet comforting.

What makes these cookies special is the texture: the exterior is delicately set and the interior melts with a soft, almost cake-like crumb. They’re forgiving to make, which is why I reach for them when friends drop by or when I need a portable dessert. The recipe travels well to picnics and potlucks, and I’ve watched them disappear within minutes at school bake sales and neighborhood gatherings. If you make them once, you’ll understand why many of my friends ask for the recipe repeatedly.

Ingredients

• All-purpose flour (2 1/4 cups): Look for a standard, medium-protein flour such as King Arthur or Gold Medal. Sift lightly if you like an especially airy crumb; spoon-and-level the cups for accuracy.
• Sea salt (1/4 teaspoon): A small amount of flaky sea salt sharpens flavors. If using table salt, reduce slightly to 1/8 teaspoon.
• Unsalted butter (1 cup, room temperature): Use a high-quality butter like Plugrá or Kerrygold for best flavor. Let it soften to room temperature but not melting.
• Granulated sugar (1 cup): Regular white sugar provides structure and a clean sweetness that balances the ricotta and lemon.
• Large egg (1): Adds richness and helps bind the dough; use a large egg at room temperature for best incorporation.
• Ricotta (1 cup whole-milk): The star ingredient — whole-milk ricotta yields a rich, tender crumb. Avoid dry or grainy ricotta; look for a creamy fresh tub in the refrigerated section.
• Fresh lemon juice (1 tablespoon) + lemon zest (1 tsp): Use freshly squeezed juice and freshly grated zest for the brightest flavor; bottled juice won’t give the same lift.
• Fresh basil (2 tablespoons, finely chopped): Optional but recommended — finely chop young leaves for a subtle herbal note that pairs beautifully with lemon.
• Vanilla extract (1 teaspoon): Use pure vanilla if possible; it rounds out the citrus and ricotta notes.
• Powdered sugar for glaze (1 1/2 cups) + extra lemon juice (2–3 tablespoons): Powdered sugar yields a glossy glaze; adjust juice to reach desired consistency.

Instructions

Preheat and Prep: Preheat the oven to 350°F (175°C). Line 2–3 baking sheets with parchment paper to prevent sticking and ensure even browning. If you have a convection setting, reduce temperature by 25°F and check a minute or two early. Combine Dry Ingredients: In a medium bowl, whisk together the 2 1/4 cups all-purpose flour and 1/4 teaspoon sea salt. Whisking aerates the flour and helps distribute the salt evenly, which gives you consistent flavor throughout the dough. Cream Butter and Sugar: In a large bowl (or the bowl of a stand mixer fitted with the paddle), beat 1 cup unsalted butter and 1 cup granulated sugar on medium speed until light and fluffy, about 3–4 minutes. Scrape the bowl periodically so everything incorporates evenly; the butter should look pale and aerated. Add Wet Ingredients: Beat in 1 large egg until fully combined. Mix in 1 cup whole-milk ricotta, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, 2 tablespoons finely chopped fresh basil, and 1 teaspoon lemon zest. The ricotta will make the mixture slightly loose — that’s expected and contributes to a tender final texture. Form the Dough: With the mixer on low, gradually add the flour mixture until just incorporated. Avoid over-mixing — stop when you see no visible streaks of flour. The dough will be soft and scoopable; if it seems too wet, rest it in the fridge for 10–15 minutes to firm up slightly. Scoop and Bake: Use a tablespoon or a small cookie scoop to drop rounded spoonfuls of dough onto the prepared sheets, spacing them roughly 2 inches apart. Bake at 350°F (175°C) for 12–15 minutes, or until the edges are set and the bottoms are very lightly golden. The centers should still look slightly soft — they’ll finish setting as they cool. Cool and Glaze: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For the glaze, whisk 1 1/2 cups powdered sugar with 2–3 tablespoons fresh lemon juice until smooth. Spoon or dip the cooled cookies and allow the glaze to set at room temperature (about 20–30 minutes).

Storage Tips

Store glazed cookies in a single layer or separated by parchment to avoid sticking. At room temperature, keep them in an airtight container for up to 3 days; refrigeration extends shelf life to 5 days but can slightly firm the glaze. For longer storage, freeze unglazed cookies on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature and add glaze after thawing for best results. If you need to re-soften chilled cookies, microwave briefly (5–7 seconds) — watch closely to prevent melting.

Ingredient Substitutions

If you don’t have whole-milk ricotta, part-skim ricotta will work while producing a slightly less rich cookie. For a dairy-free version, try a thick plant-based ricotta and a vegan butter alternative, but expect a change in flavor and texture. Swap basil for finely chopped mint or lemon thyme for different herbal accents. If you prefer a less sweet glaze, reduce powdered sugar and add a touch more lemon juice for tang; for a thicker glaze add a bit more powdered sugar.

Serving Suggestions

Serve these alongside afternoon tea or a light coffee — they pair wonderfully with Earl Grey or an herbal lemon balm tea. For a brunch spread, plate them with fresh berries and whipped mascarpone. Garnish glazed cookies with a tiny sliver of zest or a micro basil leaf for an elegant finish. They’re also delightful plated with a scoop of vanilla gelato for a summer dessert.

Cultural Background

Ricotta-based cookies trace their roots to Italian baking traditions where fresh cheese is commonly used in pastries and breads to impart moisture and tenderness. These cookies echo the same principle but combine Americana cookie shaping with Mediterranean flavors like lemon and fresh herbs. The combination of ricotta and citrus is a classic Mediterranean pairing that migrated into modern home baking when cooks began experimenting with more delicate textures for simple cookies.

Seasonal Adaptations

In spring, emphasize the basil and lemon for a bright, herbaceous cookie. Summer welcomes a substitution of basil with chopped fresh strawberries folded into the dough or a drizzle of limoncello in the glaze. For autumn, swap lemon for orange and add a pinch of ground cardamom for warmth. During winter holidays, omit basil and add a splash of vanilla and a dusting of cinnamon sugar on top of the glaze.

Meal Prep Tips

Make the dough the day before and refrigerate it covered; this allows the flavors to meld and can actually yield a more developed taste. Portion the dough into teaspoon-sized scoops on parchment and freeze the scoops on a tray; transfer to a bag once firm. Bake straight from frozen, adding 1–2 minutes to the bake time. For make-ahead events, freeze baked unglazed cookies and glaze them the morning you plan to serve for the freshest appearance.

Success Stories

I shared these cookies at a small neighborhood potluck and was surprised by how many people asked if they came from a bakery. One reader wrote to tell me she made them for her grandmother’s 90th birthday because they were soft enough for arthritic hands, and her grandmother loved the gentle lemon flavor. Those moments — when a simple cookie becomes part of someone’s memory — are why I keep this recipe in my regular rotation.

Make these your own: experiment with herb swaps, glaze flavors, or even presentation. The basic method is forgiving, and small changes can produce delightful new variations. Enjoy the process of baking and sharing — food tastes better when served with a little curiosity and joy.