Ingredients:

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

Instructions:

  1. In a large bowl, beat the softened butter and granulated sugar on medium-high until light and fluffy (about 2-3 minutes).
  2. Add the room-temperature egg, vanilla extract, and 1 tablespoon of lemon juice. Beat until smooth.
  3. Reduce mixer speed to low and blend in the ricotta cheese and 2 tablespoons of lemon zest until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the flour mixture to the wet ingredients. Mix on the lowest setting or fold by hand with a spatula until no streaks of flour remain.
  6. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto parchment-lined sheets, spacing them 2 inches apart.
  7. Bake for 12–15 minutes until set.
  8. Prepare the glaze by whisking together powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of lemon zest. Drizzle over cooled cookies.