Lemon Ricotta Cookies are a simple and delicious soft Italian cookie made with ricotta and fresh lemon. This Lemon Ricotta Cookie recipe has been tested and perfected for perfect results every time!
One bite into the this soft Italian Lemon Ricotta Cookie recipe and you'll be hooked. This perfectly sweet and lemony cookie is one treat you'll want to make for every occasion.
If you love ricotta desserts, don't miss my Italian Lemon Ricotta Cake or this Chocolate Ricotta Bundt Cake! For a delicious breakfast treat, try this Zucchini Ricotta Bundt Cake. And, for a fall treat, don't miss these Pumpkin Ricotta Cookies!
Why this Lemon Ricotta Cookie Recipe is the Best!
After years of testing and perfecting, these are truly the best Lemon Ricotta Cookies out there! They are perfectly sweet with the ideal amount of lemon.
Ricotta cookies are an Italian staple and so easy to make. Adding ricotta to cookie dough ensures a moist and fluffy cookie without extra work.
Many other recipes will call for an excess amount of sugar. Here, I have reduced and added to get just the right amount.
This Lemon Ricotta Cookie recipe is the absolute only one you will need. They are guaranteed to turn out perfect every time you make them. And, if you've never had them before, this is one recipe you definitely need to try.
Need to bake ahead? This recipe is perfect for making in advance and refrigerating or freezing when ready to eat. Plus, with its cake-like texture, these cookies stay moist and fluffy for days!
This is a great cookie for cookie exchanges or gifting. Plus, they are fun to have around for the holidays or any celebration.
Ingredients
The ingredients for Lemon Ricotta Cookies are: all purpose flour, baking powder, salt, butter, granulated sugar, lemon zest and juice, egg, ricotta cheese, and powdered sugar.
- Ricotta Cheese: use whole milk ricotta cheese for these cookies. If your ricotta appears wet, let it drain in a fine mesh sieve to remove the excess liquid before using. Part skim ricotta will work in a pinch, the cookies just may not be as fluffy.
- Lemon: whenever you are using lemon zest in a recipe, always use an organic lemon. Here, zest and juice the lemon ahead of time. One large lemon should give you enough juice and zest for the entire recipe.
- All-purpose flour: to ensure proper proportions, weigh your flour for this recipe. If you don't have a scale, lightly spoon the flour into the measuring cup without packing it down.
How to Make Lemon Ricotta Cookies
Lemon Ricotta Cookies require about 2 hours of chill time before baking, so be sure to plan ahead. You can make the dough up to 24 hours in advance of baking.
Step 1: The first step is to whisk together the dry ingredients (flour, baking powder, and salt) in a separate bowl. Then, in a large bowl, use an electric mixer to beat together the softened butter, sugar, and lemon zest; about two minutes.
Step 2: Mix in the ricotta, egg, and lemon juice until the mixture is well combined. Then, pour the dry ingredients into the wet and stir until well combined, scraping the sides and bottom of the bowl. Cover the bowl with plastic wrap or a lid and refrigerate for two hours.
Step 3: When ready to bake, preheat oven to 350 degrees and line a baking sheet with parchment paper. Use a cookie scoop to measure out even portions of dough. Roll into balls and place on baking sheet leaving about an inch and a half between each cookie. Bake for 12-14 minutes and let cool completely before adding glaze.
Step 4: To make the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Dip the tops of the cooled cookies in the lemon glaze and then return to baking sheet or wire rack to set.
Recipe Tips
- Weigh out the flour or spoon it into a measuring cup for an accurate amount.
- Use room temperature unsalted butter.
- If your ricotta cheese appears wet, strain it before using. Most store-bought ricotta cheeses will not need to be strained.
- Use an organic lemon if possible since you will be using the zest of the lemon. One large lemon should give you enough juice and zest for the entire recipe.
- You will need to chill the dough before baking so that the cookies don't spread. This also helps when rolling into a ball.
- Lemon Ricotta Cookies will not change much color when they are baking. To know they are done, look for slightly brown bottoms.
- Let the cookies cool completely before adding the glaze.
- You can either spoon the glaze on top of the cookies or flip over the cookies and dip the tops of the cookies in the glaze.
- Let the glaze set completely before storing the cookies.
FAQs
Store cooled lemon ricotta cookies in an airtight container in the refrigerator for up to week, or freezer for up to a month. Be sure to store them separate from other items as the lemon flavor can compromise other baked goods.
Most store-bought ricotta cheese comes pre-drained. However, some are wet and will need to be drained in a fine-mesh sieve before using.
To ensure a fluffy ricotta cookie, you will need to chill your dough before baking. Also, be sure your ricotta isn't too wet before adding it to the batter.
Ricotta cheese is excellent in baked goods. Use it to make a Lemon Ricotta Cake or Almond Ricotta Cookies. For savory dishes, you can stir it into your favorite marinara sauce, or toss it with cooked pasta with lemon zest and parmesan for a quick meal.
Similar Recipes
Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.
Lemon Ricotta Cookies
Equipment
- baking sheet
Ingredients
- 2 cups all purpose flour (286 grams)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 teaspoon lemon zest
- 1 cup whole milk ricotta (drained if wet)
- 1 large egg
- 2 tablespoons lemon juice
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Line a baking pan with a nonstick baking mat or parchment paper; set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, use an electric mixer to mix together the sugar, butter, and 1 teaspoon lemon zest, until the mixture is light and fluffy; about 2 minutes. Beat in the ricotta, egg, and 2 tablespoons of lemon juice, and mix until combined. Add in the flour mixture and mix until just combined.
- Cover the cookie dough and chill in the refrigerator for at least 2 hours.
- Preheat oven to 350 degrees. Remove cookie dough from refrigerator and use a cookie scoop to measure out about a tablespoon of batter and roll into a ball. Place on prepared baking sheets leaving about 2 inches between cookies.
- Bake for 12-14 minutes or until the bottom of the cookie starts to brown slightly. (The cookies will not change color much). Cool on pan for 5 minutes before moving to wire rack to cool completely.
- To make the glaze, in a small bowl whisk together the powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of lemon zest. Hold the cooled cookie upside down and dip the top of the cookie in the glaze. Return to the wire rack to dry completely.
Video
Notes
- Weigh out the flour or spoon it into a measuring cup for an accurate amount.
- Use room temperature unsalted butter.
- If your ricotta cheese appears wet, strain it before using. Most store-bought ricotta cheeses will not need to be strained.
- Use an organic lemon if possible since you will be using the zest of the lemon. One large lemon should give you enough juice and zest for the entire recipe.
- You will need to chill the dough before baking so that the cookies don't spread. This also helps when rolling into a ball.
- Lemon Ricotta Cookies will not change much color when they are baking. To know they are done, look for slightly brown bottoms.
- Let the cookies cool completely before adding the glaze.
- You can either spoon the glaze on top of the cookies or flip over the cookies and dip the tops of the cookies in the glaze.
- Let the glaze set completely before storing the cookies. Store in an airtight container in the refrigerator for up to a week or freeze for up to a month.
Kathleen
These cookies look and sound lovely. They are going on my "must bake" list right now.
Nancy
I love the combo of lemon and ricotta. Super tasty and easy to make
Kamie
These cookies are absolutely delicious! They are soft and light with just the right amount of lemon flavor. My husband is not a huge lemon cookie fan but even he likes these cookies.
Emily Flint
One of my new favorite cookies to bring to any occasion. I always seem to have the right ingredients on hand!
angelakallison
Yay! So happy you love them 🙂
Amanda
Can I refrigerate the dough longer than 2 hours before baking?
angelakallison
Yes. You can refrigerate up to 24 hours.
Michelle
We love making these for Christmas every year. The lemon is so fresh and the ricotta makes them amazing
Vanessa
This recipe entered my life at the perfect time! I was wondering what to do with the remaining ricotta cheese in the fridge before it went bad (too expensive to waste!). Delicious cookies are always welcome!
Sylvia
Amazing and elegant. Super simple. Delicious.
KK
Trying to cut down on prep for the holiday season, can you chill the dough overnight?
angelakallison
yes!
Ginger
Great and easy recipe. I didn't refrigerate and had no problem with cookies spreading out. I also had to bake a few minutes longer. love them
Rosa
I used lemon 🍋 extract n my icing , and a little in my cookie dough.
Kathleen
I love Italian Ricotta cookies
Cathy S
Such a light refreshing easy to make yummy cookie ! I was looking for something non chocolate to add to my Christmas platters and this is perfect !
Deena
My boss makes these for Christmas each year. These taste almost like hers. Just missing the love.
Barbara
I cant edit, so my update is: I should learn to read better, lol.
I didn’t roll the first batch into the oven. Second batch I rolled and they look a lot better. Tasted pretty good also - I added a little anise to the glaze because I love it, and it was so good.