Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup whole milk ricotta cheese
  • 1 tbsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice

Instructions:

  1. Beat the softened butter and sugar on medium-high speed until the mixture is pale and fluffy.
  2. Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the ricotta cheese, lemon zest, lemon juice, and vanilla until the batter is smooth.
  3. Gradually whisk in the flour, baking powder, and salt on low speed until just combined; do not overmix.
  4. Use a cookie scoop to place rounded tablespoons of dough onto parchment-lined baking sheets, spacing them 2 inches apart.
  5. Bake at 350°F (175°C) for 12–15 minutes, or until the edges are barely golden and the tops spring back.
  6. Stir the powdered sugar and 2 tablespoons of lemon juice together until the glaze is smooth and glossy.
  7. Once cookies have cooled for 5 minutes, drizzle the glaze over the tops and let set for 10 minutes before serving.