Lemon Cookies with Lemon Glaze


  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 (15-ounce) container whole milk ricotta cheese
  • 3 tablespoons lemon juice
  • 1 lemon, zested


  • 1 ½ cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 lemon, zested


  1. Preheat oven to 375 degrees F.
  2. In a medium bowl, combine the flour, baking powder, and salt. Set aside.
  3. In a large bowl combine the butter and the sugar. Use an electric mixer to mix the butter and sugar until light and fluffy, about three minutes. Add the eggs, one at a time, beating until incorporated. 
  4. Stir in the dry ingredients. 
  5. Line two baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie—I use a small ice cream scoop) onto the baking sheets. Bake for 12 minutes, until slightly golden at the edges. Remove from oven. Let cookies rest on the sheets for a few minutes before removing them to cool on the racks. 


Combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Spoon about ½ teaspoon of glaze onto each cookie. Sprinkle lemon zest on top of the glazed cookie. 

Let the glaze harden for about an hour. Serve the cookies on a fun Santa plate for family and friends. 

PT’s notes: This is a lovely recipe shared with me by my sister in Texas. I love lemon and this cookie is the best. The recipe makes a big batch. The bright lemon flavor is a nice refreshing taste at holiday time.