Ricotta Cookies with Lemon Glaze

Ricotta cookies with lemon glaze are my go-to dessert when I want something that feels both special and effortless. These cookies are tender with a lovely buttery crumb and the bright flavor of lemon married perfectly with fresh basil. Each batch carries an uplifting fragrance that always reminds me of spring afternoons spent baking with my grandmother, sunlight streaming through the kitchen window.

One taste convinced my friends to request them for every special occasion in our circle and now they are my signature bake for potlucks and family gatherings.

Gather Your Ingredients

• All-purpose flour: Adds body to the cookies and creates a classic texture look for the unbleached variety for best flavor
• Sea salt: Sharpens the flavors and balances the sweetness select a fine grain sea salt
• Unsalted butter: Creates a tender crumb and lets you control the salt content pick European-style butter for a richer taste
• Granulated sugar: Ensures a perfectly sweet balance and helps the cookies brown evenly use fine granulated cane sugar
• Large egg: Binds the dough and adds moisture always use a fresh egg for the fluffiest results
• Fresh lemon juice: Delivers a bright zing while helping soften the dough choose juicy lemons that yield easily to a gentle squeeze
• Fresh basil: Infuses the cookie with a subtly herbal aroma and keeps things interesting opt for small vibrant leaves free from browning
• Vanilla extract: Brings everything together with a rounded warmth always use pure vanilla not imitation for the best results

How to Make It

Preheat and Prepare:

Set your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper pressing the paper flat at the edges to prevent crinkling which helps your cookies bake evenly

Mix Dry Ingredients:

Whisk flour and sea salt in a medium bowl for at least one full minute this aerates the flour and ensures the salt disperses evenly which prevents clumps in your finished dough

Cream Butter and Sugar:

Beat room temperature unsalted butter and granulated sugar together in a large bowl on medium speed until noticeably lighter and fluffy this should take at least three to four minutes and you want to see a pale color as air is incorporated into the butter making the cookies soft

Add Eggs and Flavorings:

Crack in the large egg and beat until fully absorbed then drizzle in the fresh lemon juice and sprinkle in the lemon zest and chopped fresh basil keep mixing until you see tiny flecks of basil distributed evenly throughout finally add the vanilla extract and continue to mix until the batter looks smooth and creamy

Combine Wet and Dry:

Gradually fold the dry flour mixture into the wet ingredients working in thirds and mixing gently after each addition this prevents overmixing which can lead to tough cookies you want the dough to just come together with no visible streaks of flour

Shape and Bake:

Scoop tablespoon-sized portions onto your lined baking sheets spacing each cookie at least two inches apart to give them room to spread bake for twelve to fifteen minutes rotating the sheets halfway through aim for edges that are lightly golden and centers that are still slightly soft

Cool and Glaze:

Allow cookies to cool for five minutes on the baking sheet before transferring to a wire rack drizzle or brush with a simple lemon glaze once fully cooled for an extra punch of citrus

The lemon basil combination always reminds me of picking fresh herbs from the garden as a child and those afternoons experimenting in the kitchen are some of my sweetest memories.

Flavor Boosters

Simple to adapt with easy ingredient swaps for dietary needs. For a healthier twist swap in up to half whole wheat flour for extra fiber and nutty flavor. Dairy free bakers can use plant butter and a flax egg for a nearly identical texture. No fresh basil on hand try a pinch of dried basil but use only one third as much to avoid overpowering the cookie.

Serving Suggestions

Enjoy these cookies with a mug of chamomile tea or as a light finish to a summer brunch. Arrange alongside mixed berries and a dollop of lemon curd for a simple plated dessert. They travel well making them ideal for bake sales and picnic baskets alike.

Creative Twists

Lemon and basil are a celebrated flavor duo in Italian baking and these cookies nod to that tradition with a modern twist. In spring and summer basil is at its peak for the freshest and brightest taste. For holidays swap basil for rosemary or add orange zest for a wintery version.

If you like your glaze a little thicker use less lemon juice for a more opaque look. Let the cookies cool fully before glazing or the glaze will melt and run.

Common Questions About This Recipe

→ What does ricotta add to the cookies?

Ricotta creates a soft, moist crumb, lending a delicate texture that keeps each cookie light and tender.

→ Can I substitute whole wheat flour?

Yes, using whole wheat flour completely or partially imparts a subtly nutty, rustic flavor without compromising texture.

→ How does fresh basil change the flavor?

Basil infuses the cookies with herbal freshness, balancing the sweetness and amplifying the citrusy lemon notes.

→ Are these cookies suitable for vegans?

For a vegan version, use plant-based butter and flax egg as alternatives. The result remains flavorful and tender.

→ When are these cookies best served?

They're ideal for spring and summer occasions, afternoon teas, brunches, or whenever a light, refreshing treat is desired.