Lemon Ricotta Cookies

These Lemon Ricotta Cookies are delicate and creamy, made with creamy whole-milk ricotta cheese and fresh lemon juice. Soft, lemony cookies topped with a sweet glaze make these cookies perfect for tea time or dessert.

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Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time2 hours hrs 25 minutes mins

Servings36 cookies

Lemon Ricotta Cookies are a refreshing twist on classic lemon cookies. With a light, cake-like texture and a zesty lemon glaze, they’re a sweet, lemony treat for any occasion, from afternoon tea to dessert.

LEMON RICOTTA COOKIES RECIPE INGREDIENTS

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You’ve found the perfect recipe if you’re like us and adore lemon desserts. Baking with ricotta cheese makes fluffy cookies with a softer texture than your average treat.

Use fresh ingredients and real lemon to make the best Italian lemon ricotta cookies. 

You’ll need:

For the lemon cookies:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 cup whole milk ricotta cheese (approximately half of a 15-ounce container – any excess liquid drained)
• 1 tablespoon fresh lemon juice
• 2 teaspoons fresh lemon zest

For the glaze:

• 1½ cups powdered sugar, sifted
• 1 tablespoon unsalted butter, melted
• 3-4 tablespoons fresh lemon juice
• 1 teaspoon fresh lemon zest (plus additional for optional garnish)

LEMONY RICOTTA COOKIES INGREDIENT SUBSTITUTIONS AND ADDITIONS

These citrus ricotta cookies burst with sunshine-infused flavor that lemon lovers can’t get enough of. They marry the zing of fresh lemon with the creamy richness of ricotta cheese for an irresistibly tangy and delightful treat. The sweet lemon glaze on top of the cookie is the perfect finish.

This recipe is wonderful for a special occasion, potluck, cookie exchange party, or to add to a holiday baking tray.

Our recipe uses basic ingredients you’ll probably have on hand. You can also use these ideas:

RICOTTA: For the best texture, use only whole milk ricotta cheese. A low-fat ricotta will yield drier, less moist, and tender cookies.

UNSALTED BUTTER: Use salted butter if necessary, but you may omit the salt in the recipe.

VANILLA: If you like the flavor, incorporate half a teaspoon of vanilla extract or almond extract. It will add a softness to the cookies’ flavor and balance out the sweetness if you like a less sweet cookie.

GRANULATED SUGAR: Replace with coconut sugar, or use light brown sugar for a deeper, caramel-like sweetness.

FRESH LEMON JUICE AND LEMON ZEST: To make orange or lime ricotta cookies, you can experiment with other citrus fruits. Go ahead and replace the lemon as desired. We haven’t tried it, but it sounds delicious!

MIX INS: For more texture and flavor, fold in half a cup of mini chocolate chips or chopped nuts.

HOW TO MAKE THIS LEMON RICOTTA COOKIE RECIPE

STEP ONE: Gather all the necessary ingredients for the recipe. It will make it easier if you pre-measure each ingredient before you begin baking.

Before proceeding, ensure the butter is softened to room temperature and the excess liquid from the ricotta cheese is drained.

Your dairy and cold products should come to room temperature before you begin.

STEP TWO: Add the all-purpose flour, baking powder, baking soda, and salt into a medium-sized mixing bowl.

Use a whisk to combine the dry ingredients, then set the bowl aside for now.

STEP THREE: Grab a large bowl and add the softened butter and sugar. Use an electric hand mixer on medium speed to beat the butter and sugar together. Mix for one to two minutes until light and fluffy.

STEP FOUR: Add the egg into the mixture and beat again until it’s incorporated. 

STEP FIVE: Add the ricotta cheese, fresh lemon juice, and zest to the mixing bowl. Mix them into the egg mixture on low speed. When the ingredients are fully combined, stop mixing.

STEP SIX: Add the flour mixture to the wet ingredients. With the mixer on low, beat until the flour has been fully incorporated, but don’t overmix. Stop when you no longer see streaks of flour in the mixture. The dough should be very thick.

STEP SEVEN: Cover the bowl of dough with plastic wrap and refrigerate it for at least two hours or overnight.

PRO TIP: If you want cookies that are thicker and more round, refrigerate them overnight. If you want cookies that spread a bit more and are a touch flatter (but still thick), refrigerate them for just a few hours.

STEP EIGHT: When you’re ready to bake the cookies, preheat your oven to 350°F. Line a large baking sheet with parchment paper.

STEP NINE: Use a one-inch cookie scoop or a one-tablespoon measuring spoon to scoop the dough.

Drop dough balls onto the cookie sheet, leaving about two inches between each cookie. About 12 should fit on a baking sheet.

STEP TEN: Once the oven is fully preheated, set the baking sheet in the oven.

Remove when the cookies are done lightly golden brown. They’ll still be a little soft in the center but will continue to firm up as they set.

Allow them to cool on the baking sheet for ten minutes. This prevents the cookies from breaking when you remove them from the tray.

Then, transfer the cookies to a wire rack to cool completely. Repeat with the remaining cookie dough until all the cookies have been baked and cooled.

PRO TIP: If your parchment begins to look browned or too oily between batches, replace it.

STEP ELEVEN: When your cookies have cooled, make your glaze. Add the powdered sugar, melted butter, lemon juice, and zest to a medium mixing bowl and whisk until smooth.

Start with only three tablespoons of lemon juice, and add one teaspoon at a time more if needed just to thin the glaze out. The consistency should be thin enough to dip the cookies into but still firm enough to set on top.

PRO TIP: For a milder flavored glaze, replace two tablespoons of the fresh lemon juice with milk when you make the glaze. If needed, you can also use milk to thin the glaze so the lemon flavor doesn’t overwhelm the cookies or make them tart.

STEP TWELVE: Dip the top of one of the cooled cookies into the glaze. Work carefully so the cookie doesn’t break.

Flip the cookie over so the glaze is facing up and set it back on the cooling rack to set.

While the glaze is wet, sprinkle with a touch of fresh lemon zest to garnish, if desired. Repeat with the remaining cookies.

STEP THIRTEEN: Allow the cookies to sit on the cooling rack until the glaze has hardened completely. Do not move them around; just let them firm up. Then, transfer them to a serving tray or airtight storage container.

HOW TO SERVE THIS RECIPE FOR LEMON RICOTTA COOKIES

Prepare to savor every soft, citrusy bite of these moist lemony cookies. But first, elevate your lemon ricotta treats to new heights by serving them in any of these creative ways.

Whether enjoyed on their own or as part of a larger spread, these delightful treats will surely leave a lasting impression.

Fresh Fruit Platter: Pair the sweetness of the cookies with a vibrant assortment of fresh fruits like strawberries, blueberries, and raspberries. Combining juicy fruits and zesty cookies creates a refreshing and balanced flavor.

Whipped Cream or Vanilla Ice Cream: For an extra-indulgent treat, serve the cookies in a dessert bowl with a dollop of whipped cream or a scoop of creamy vanilla ice cream. The contrast of the cold, creamy texture with the warm, soft cookies is simply irresistible.

Lemon Ricotta Cookie Ice Cream Sandwiches: Sandwich a scoop of ice cream between two lemon ricotta cookies for a cool treat. Roll the edges in sprinkles for a celebratory look.

Lemon Ricotta Cookie Trifle: Layer crumbled lemon ricotta cookies with whipped cream and fresh berries in individual glasses to create pretty dessert trifles.

Pair with Earl Grey Tea: The floral notes of Earl Grey tea complement the citrusy flavors of these cookies beautifully. Serve a cozy afternoon tea with a plate of lemon ricotta cookies for a sophisticated treat.

Serve with Limoncello Cocktails: For a festive touch, pair the cookies with a refreshing Limoncello cocktail. The lemon liqueur enhances the citrus flavor of the cookies and adds an authentic Italian flair to any gathering.

HOW TO STORE This Ricotta Cookies Recipe

After baking a batch of these delicious lemon cookies with ricotta cheese, it’s important to store them properly to maintain their freshness and flavor.

Follow these simple guidelines to ensure your cookies stay delicious for as long as possible.

MAKE AHEAD: You can prepare the cookie dough ahead of time and store it in the refrigerator for up to 24 hours before baking.

Just follow the recipe instructions up to the point of shaping the dough into cookies. Once the dough is formed, cover it tightly with plastic wrap or transfer it to an airtight container and refrigerate until ready to bake.

When you’re ready to bake, proceed with the recipe as directed.

IN THE FRIDGE: These cookies should be kept in the fridge, not at room temperature.

Once baked, allow the lemon ricotta cookies to cool completely. Make sure the glaze is hard-set as well before storing them.

Place the cooled cookies in an airtight container or resealable plastic bag and store them in the refrigerator.

Properly stored, the cookies will stay fresh for up to five days in the fridge.

Remove the cookies from the fridge and allow them to come to room temperature before serving.

IN THE FREEZER: To freeze the lemon ricotta cookies, place them in a single layer on a baking sheet and freeze until firm, about one to two hours.

Once frozen, transfer the cookies to a resealable freezer bag or airtight container.

Place parchment paper between the layers to prevent the glaze from sticking. The cookies should stay fresh for up to two months in the freezer.

Allow the cookies to come to room temperature before serving.

WHY THESE ARE THE BEST LEMON RICOTTA COOKIES EVER

There’s something truly magical about ricotta cookies that keeps us returning for more. From their soft, pillowy texture to their vibrant citrus flavor, these cookies are an irresistible treat for any occasion.

Easy to Make: Despite their gourmet appearance and bakery-quality flavor, these cookies are surprisingly easy to make. Even novice bakers can achieve pro-level results with just a handful of simple ingredients and straightforward instructions.

Perfect for Sharing: There’s something special about sharing a batch of homemade cookies with loved ones. Whether baked as a gift for friends or enjoyed with family around the kitchen table, they bring people together and spread joy.

Incredible Flavors: Between the fresh lemon’s bright, tangy flavor and the ricotta’s subtle richness, these cookies have a moist and creamy taste that sets them apart from traditional cookies.

Italian Lemon Ricotta Cookies Frequently Asked Questions

These lemon ricotta cookies will become a family favorite with their soft texture, sweet, delicious glaze, and irresistible taste. This recipe yields a moist cookie, ideal for serving with a cup of coffee anytime you need a pick-me-up.

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Lemon Ricotta Cookies

5 from 1 vote

These Lemon Ricotta Cookies are delicate and creamy, made with creamy whole-milk ricotta cheese and fresh lemon juice. Soft, lemony cookies topped with a sweet glaze make these cookies perfect for tea time or dessert.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 36 cookies

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Ingredients

  

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For the Cookies:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter softened to room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 cup whole milk ricotta cheese approximately half of a 15-ounce container – any excess liquid drained
• 1 tablespoon fresh lemon juice
• 2 teaspoons fresh lemon zest

For the Glaze:

• 1½ cups powdered sugar sifted
• 1 tablespoon unsalted butter melted
• 3-4 tablespoons fresh lemon juice
• 1 teaspoon fresh lemon zest plus additional for optional garnish

Instructions

 

• Add all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Whisk together and set aside.
• Add the unsalted butter and granulated sugar to a large mixing bowl. Using a hand mixer, beat the butter and sugar at medium speed for 1-2 minutes or until light and fluffy.
• Add the egg and beat again just until the egg is fully incorporated.
• Add the whole milk ricotta cheese, fresh lemon juice, and fresh lemon zest to the mixing bowl. Mix on low speed just until all the ingredients are fully combined.
• Add the flour mixture to the mixing bowl and mix on low speed until all the flour has been incorporated. Your batter will be thick. Do not overmix the dough, or your cookies will be tough.
• Cover the mixing bowl with plastic wrap and refrigerate the cookie dough for a minimum of 2 hours or up to overnight.
• Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
• Using a 1-inch cookie scoop, scoop and drop your cookies onto the prepared baking sheet, leaving 2 inches between the cookie dough balls. You should be able to fit approximately 12 cookies per baking sheet.
• Bake for 15 minutes, remove from the oven, and allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely on the counter. Repeat with the remaining cookie dough until all the cookies have been baked and cooled.
• To make the glaze, add the powdered sugar, melted butter, lemon juice, and lemon zest to a medium bowl and whisk until smooth. Start with 3 tablespoons of lemon juice, whisk until smooth, and add 1 teaspoon at a time more lemon juice if needed to thin the glaze to a consistency that is thin enough to dip your delicate cookies into yet firm enough to hold its place on the tops of each cookie.
• Once the cookies have cooled completely, dip the top of one cookie into the glaze. Flip them over so the glazed side is facing up, then place the cookie back onto the cooling rack. Sprinkle with a little extra fresh lemon zest for garnish if desired. Repeat with the remaining cookies until all the cookies have been glazed and garnished.
• Allow the cookies to sit on the cooling rack, undisturbed, until the glaze has hardened completely before adding the cookies to a serving tray or storage container.

Notes

• Before zesting and juicing your fresh lemon, be sure to rinse the lemon with cool water to remove any waxy residue or preservatives. Roll the lemon around on the counter, giving it a bit of pressure with the palm of your hand.
• This will help release more juice and make it easier to squeeze.
  Don’t try to beat your butter if it isn’t room temperature. Be patient. Otherwise, the butter will be lumpy, and the texture of the cookies will be compromised.
• Be sure to only use whole milk ricotta cheese for the best texture. A low-fat ricotta will yield drier, less moist, and less tender cookies.
  If you want cookies that are thicker and more round, refrigerate them overnight. If you want cookies that spread a bit more and are a touch flatter (but still thick), refrigerate them for just a few hours.
• If your parchment begins to look browned or too oily between batches, replace it.
• For a milder flavored glaze, replace 2 tablespoons of fresh lemon juice with milk when you make the glaze. You can also use milk to thin the glaze if needed so the lemon flavor doesn’t overwhelm the cookies or make them too tart.

Nutrition

Calories: 106kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 40mg | Potassium: 31mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 0.4mg

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