Soft on the inside and slightly crunchy on the outside, these lemon ricotta cookies truly are a treat. They combine creamy, rich ricotta cheese with bright and zesty lemons for an unforgettable flavor! It's just as well my recipe for glazed lemon cookies makes so many - you won't be able to have just one!
In a small bowl, whisk flour, baking soda, baking powder and salt together. Set aside.
In a large bowl, mix the butter, ricotta, sugar, lemon juice, and lemon zest together until combined well.
Add eggs one at a time, mixing well between each addition. Add vanilla and lemon juice.
Gradually add the dry ingredients, paying attention to the dough consistency. The dough should be slightly sticky when touched. You may need to add a little extra flour, or leave a little bit out (see note).
Drop rounded tablespoons onto parchment lined cookie sheets (or you can grease them), I usually fit a dozen per sheet. (See note for directions on how to make extra thick and chewy cookies.)
Bake for about 10 minutes, rotating the sheets halfway and checking at 8 minutes. The cookies should appear done on the edges but still soft in the middle when they are finished cooking.
Let cool on the cookie trays for 5 minutes before transferring to a cooling rack.
For the Lemon Glaze
Combine all the ingredients, adding just enough milk to create a runny consistency.
Dry the lemon zest in the microwave for 30 seconds, if desired.
Dip the cookies in the lemon glaze and sprinkle with lemon zest, if using.