Lemon Ricotta Cookies

Soft and chewy Lemon Ricotta Cookies made from scratch. These Italian-inspired cookies are filled with creamy ricotta cheese and topped with a tangy two-ingredient lemon glaze. There’s no chilling the dough, so they’re ready to eat in under an hour.

Ingredients:

Lemon ricotta cookies

• 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
• 200 grams (1 cup) caster sugar or granulated sugar
• 2 teaspoons vanilla extract
• 1 egg yolk
• 125 grams (1/2 cup) store-bought ricotta cheese
• 210 grams (1 and 1/2 cups) plain flour or all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Zest of 1 large lemon, finely grated
• 1 tablespoon fresh lemon juice

Lemon glaze

• 125 grams (1 cup) icing sugar or powdered sugar, sifted
• 2–3 tablespoons fresh lemon juice
• Lemon zest, finely grated, for decorating