Grandma's Glazed Lemon Ricotta Cookies: A 50-Year Family Legacy

Grandma's Glazed Lemon Ricotta Cookies: A 50-Year Family Legacy

Some recipes are more than just food — they are living memories passed down through hands that have kneaded, rolled, and loved dough for generations. These soft, pillowy glazed lemon ricotta cookies are exactly that kind of recipe. Perfected over five decades across two generations of bakers, they have never once failed to win over everyone who has tried them. One bite and you will understand why.

Tender, cloud-like, and finished with a silky lemon glaze dusted with powdered sugar, these cookies are the kind you bring to a holiday gathering and end up writing the recipe on a napkin because three people asked for it before dessert was even over. They are not fussy, they are not complicated — they are just absolutely, undeniably delicious.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 1 container (15 oz) whole milk ricotta cheese
• 3 tablespoons fresh lemon juice, divided
• 1 tablespoon lemon zest
• 1 teaspoon pure vanilla extract
• 1 1/2 cups powdered sugar (for the glaze)
• Extra powdered sugar for dusting

Method