Lemon Ricotta Cookies with Lemon Glaze: The Easiest and Most Delicious Easter Treat!

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Spring is in the air, and Easter is just around the corner! What better way to celebrate than with some light, fluffy, and oh-so-lemony cookies? These Lemon Ricotta Cookies with Lemon Glaze are the perfect addition to your Easter brunch or dessert spread. They’re easy to make, require simple ingredients, and are guaranteed to be a crowd-pleaser.

Why You’ll Love These Cookies:

Simple and quick: This recipe comes together in under an hour, making it perfect for busy bakers.
Fresh and flavorful: The combination of lemon zest, ricotta cheese, and lemon glaze creates a delightful balance of sweet and tart flavors.
Soft and chewy: These cookies are soft and chewy on the inside with slightly crispy edges.
Perfect for any occasion: These cookies are perfect for Easter, spring showers, or any time you’re craving a delicious treat.

Ingredients:

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
1/2 cup ricotta cheese
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
1 1/2 cups powdered sugar
3 tablespoons fresh lemon juice

Instructions:

H3: Making the Cookie Dough

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and sugar until light and fluffy. This will take about 3 minutes.
Beat in the egg yolk and vanilla extract until well combined.
Add the ricotta cheese, lemon juice, and lemon zest to the wet ingredients and mix until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to overmix.

H3: Baking the Cookies

Drop tablespoons of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly set.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

H3: Making the Lemon Glaze

In a small bowl, whisk together the powdered sugar and lemon juice until smooth and creamy.
Once the cookies are cool, drizzle them with the lemon glaze.

Tips:

For a stronger lemon flavor, add an extra teaspoon of lemon zest to the dough.
If you don’t have ricotta cheese, you can substitute it with cream cheese.
Let the glaze set completely before storing the cookies.
Store the cookies in an airtight container at room temperature for up to 3 days.

These Lemon Ricotta Cookies with Lemon Glaze are sure to become your new favorite Easter dessert! They’re easy to make, delicious, and perfect for sharing with friends and family. So what are you waiting for? Get baking!