This batch of ricotta cookies with lemon glaze has been my springtime obsession for years. I first stumbled on this combination the first time I had leftover ricotta after making lasagna; I wanted something light and tender that celebrated the creaminess of ricotta without feeling heavy. The result was a cookie that is almost cake-like on the inside, with a slightly crisp edge and a bright lemon-sugar glaze that keeps each bite fresh. The addition of finely chopped basil is a small twist I love—herbaceous notes round the citrus and add a subtle, sophisticated aroma that makes these cookies feel special.

I remember making them for an outdoor shower on a humid May afternoon. The kitchen smelled like lemon zest, sugar, and butter; neighbors who popped in for coffee left with half a dozen in hand. Kids loved the soft texture and bright glaze, while grown-ups remarked on the unexpected basil. These are the kind of treats that work for casual gatherings and also stand up on a dessert table next to pavlova or shortbread. They’re easy enough for a weekday treat but handsome enough for company.

Ingredients

• All-purpose flour (2 1/4 cups): Use a reliable brand such as King Arthur or Gold Medal. Spoon and level when measuring to avoid packing; flour creates structure so accurate measurement keeps cookies tender, not dense.
• Sea salt (1/4 teaspoon): A small amount of salt rounds the flavors—use fine sea salt for even distribution.
• Unsalted butter (1 cup, room temperature): Room temperature butter creams more air into the dough. I prefer Plugrá or Kerrygold for flavor, but any unsalted stick will work.
• Granulated sugar (1 cup): Provides sweetness and a slight crisp to the edges when baked; do not substitute entirely with brown sugar or the texture will change.
• Large egg (1): Adds structure and moisture; use a large egg at room temperature for the best emulsion with butter.
• Fresh lemon juice (1 tablespoon): Freshly squeezed gives clean citrus flavor—bottled will taste flat. Zest can be added to intensify lemon notes.
• Finely chopped fresh basil (2 tablespoons): A small, finely minced amount adds an herbaceous lift; pick tender leaves and chop very fine so they distribute evenly.
• Vanilla extract (1 teaspoon): Use pure vanilla extract for depth; imitation is fine in a pinch but less complex.
• Ricotta (1 cup, whole-milk): The unsung hero—drain excess whey for a firmer texture. Whole-milk ricotta yields the best richness and tenderness.
• Powdered sugar (for glaze, about 1 1/2 cups): Sift to remove lumps; combine with lemon juice to make a pourable glaze.
• Optional lemon zest (1 teaspoon): Adds aromatic lemon oils for a more pronounced citrus note.

Instructions

Prep the dry ingredients: In a medium bowl whisk together 2 1/4 cups all-purpose flour and 1/4 teaspoon sea salt until evenly combined. Sifting is optional but helps distribute the salt. Set the bowl aside—having measured and mixed beforehand keeps the workflow smooth and prevents overmixing later. Cream butter and sugar: In a large mixing bowl, use a stand mixer fitted with the paddle or a hand mixer to beat 1 cup room-temperature unsalted butter and 1 cup granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes. Scrape down the bowl halfway through. Proper creaming traps air and contributes to a tender lift during baking. Incorporate egg and flavorings: Add 1 large room-temperature egg, 1 tablespoon fresh lemon juice, 2 tablespoons finely chopped fresh basil, 1 teaspoon vanilla extract, and 1 cup whole-milk ricotta to the creamed mixture. Mix on low to medium speed until combined—don’t overmix; you want a uniform batter, not a dense batter. The ricotta provides moisture and a tender crumb; folding gently preserves that texture. Combine dry and wet: With the mixer on low, add the dry flour mixture gradually to the wet ingredients until just incorporated. Stop mixing as soon as you no longer see streaks of flour—overworking develops gluten and will make the cookies tough. If the dough looks very loose, refrigerate for 15–20 minutes to firm up for easier dropping. Shape and bake: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Drop rounded tablespoonfuls of dough onto the prepared sheets, spacing 2 inches apart. Bake for 12–15 minutes, until edges are lightly golden but centers remain pale and soft. Rotate pans halfway through baking for even color. Cool and glaze: Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. For glaze, whisk 1 1/2 cups sifted powdered sugar with 1–2 tablespoons fresh lemon juice until pourable; add more sugar to thicken or more juice to thin. Drizzle or dip cooled cookies and let set for 20–30 minutes before stacking.

Storage Tips

Store cooled cookies in an airtight container layered with parchment paper to prevent sticking. At room temperature they keep well for up to 3 days; if you need a longer window, refrigerate for up to 7 days, but allow the cookies to return to room temperature before serving so they regain their tender crumb. For freezing, spread cookies on a baking sheet and freeze until firm, then move to a resealable freezer bag. Freeze glazed or unglazed—the glaze on frozen cookies can crack, so I prefer to freeze unglazed and add the glaze after thawing. To reheat, warm gently in a 300°F oven for 3–5 minutes to revive the edges and soften the interior.

Ingredient Substitutions

If you don’t have whole-milk ricotta, blend part-skim ricotta with 1–2 tablespoons heavy cream to approximate the richness. For a dairy-free version, try a silken tofu blended with 1 tablespoon oil and a touch of dairy-free yogurt—texture will be slightly different and cookies may spread more. Swap basil for finely chopped mint or lemon thyme for a different herbal profile. If you prefer a more intensely lemon flavor, add 1–2 teaspoons lemon zest to the batter and reduce the lemon in the glaze slightly. For a slightly denser feel, replace up to 1/4 cup of flour with almond flour, noting that cookies will be more fragile.

Serving Suggestions

Present these on a tiered platter with fresh lemon slices and basil sprigs for a spring or brunch spread. They pair wonderfully with lightly brewed tea, an espresso, or a glass of sparkling wine for a celebratory touch. For a dessert plate, serve one cookie with a spoonful of ricotta whipped with a little honey and lemon zest on the side. For an afternoon treat, pack them with a simple fruit salad—berries and stone fruit are especially nice in season. Garnish glazed cookies with a tiny pinch of flaky sea salt to enhance the flavors if you like contrast.

Cultural Background

Ricotta cookies, often associated with Italian-American baking, evolved from traditional ricotta-based pastries and cakes in southern Italy where fresh ricotta is a common ingredient. In Italian-American kitchens, ricotta found its way into sweets as a way to reuse leftovers and create tender baked goods. The lemon glaze is a modern, bright finishing touch that balances ricotta’s richness; herbs like basil reflect a Mediterranean influence and are used sparingly in sweets as a fragrant accent rather than a main flavor.

Seasonal Adaptations

These cookies shine in spring and summer when lemons and fresh herbs are abundant. In summer, swap basil for basil-mint blends or add a dash of chopped strawberries into the batter for a berry variation. In cooler months, try a vanilla-cinnamon glaze and swap orange zest for lemon. For holiday baking, fold in 1/4 cup chopped candied citrus peel and decorate glazed tops with finely chopped pistachios for color and crunch.

Meal Prep Tips

For make-ahead baking, mix the dough and portion into tablespoon scoops on a parchment-lined tray, then cover and refrigerate for up to 24 hours before baking. This allows the flavors to meld and makes baking quick when guests arrive. You can also freeze the scooped dough on trays and transfer to a bag—bake from frozen, adding 1–2 minutes to the bake time. Glaze just before serving; if planning to transport, stack glazed cookies between layers of parchment to prevent sticking.

These ricotta cookies with lemon glaze are simple enough for an afternoon baking project and elegant enough for a special occasion. Try them with different herbs and zests to make them your own; I find each small tweak reveals a new favorite. Happy baking—and don’t forget to save one for yourself.