Ricotta Lemon Cookies
These ricotta lemon cookies are moist, soft and delicious whether topped with a lemon glaze, a dusting of powdered sugar or even plain. Everyone always loves these fluffy Italian cookies that can be served year round from a summer celebration to the holidays.
The bright flavor of lemon is one I never get tired of whether it’s these lemon ricotta cookies, Italian lemon cookies, lemon thumbprint cookies or lemon sugar cookies.
Some of my best lemon recipes also happen to be cookies! From lemon drop cookies to lemon stuffed cookies and egg yolk lemon cookies, the versatility of using lemon in a recipe never gets old.
These ricotta lemon cookies are soft to the bite and so moist thanks to the ricotta in them! Similar to my lemon ricotta pancakes, the ricotta adds a creaminess that is matched by the bright, fresh lemon flavor and the taste is incredible!
A simple lemon glaze on top adds double the lemon flavor and if you are lemon lover, you will fall head over heels for these summery lemon cookies!
Why You’ll Love These Italian Cookies
- Best texture and flavor: These Italian cookies are a favorite with a light sweet taste, cake-like fluffy texture and plenty of fresh lemon flavor!
- Easy to make: Simple ingredients and easy to follow steps make these a popular cookie to make ahead for holiday celebrations or cookie exchanges.
Lemon Ricotta Cookie Recipe Ingredients
- Baking staples: All-purpose flour, granulated sugar, egg, baking powder and salt.
- Ricotta cheese: I love to use my homemade ricotta. If using store bought, use whole milk ricotta cheese for the best taste.
- Butter: If using unsalted butter add ¼ teaspoon of salt.
- Extract: Vanilla extra, lemon extract or even almond extract work!
- Lemon zest: You will need one Tablespoon of fresh lemon zest for the best bright lemon flavor. I like to use organic lemons when possible.
- Powdered sugar: To dust cookies after baking.
- Lemon glaze: Powdered sugar, cream and lemon juice.
How to Make Ricotta Lemon Cookies
In a medium bowl, whisk together the flour, baking powder and salt. Next, in the large bowl of a stand mixer, cream the ricotta cheese, softened butter and sugar, then add the egg, vanilla and zest.
Add the dry ingredients and beat on low just to combine, do not over mix. Cover and refrigerate.
Drop heaping spoonfuls of chilled lemon ricotta cookie dough on the prepared parchment paper lined baking sheets and bake until lightly golden.
Cool on the baking sheet then move to a wire rack to cool completely. Dust these Italian ricotta lemon cookies with powdered sugar or combine lemon icing ingredients and add before serving.
recipe tips
- Wet ricotta: If your ricotta appears wet, place in a sieve for 30 minutes to remove excess liquid.
- Sticky cookie dough: Remember to chill the dough before baking as it helps not only to scoop them into cookie balls but to prevent spread.
- Garnish: Add some sliced almonds on top before the icing hardens, fresh lemon zest is also delicious!
- Room temperature ingredients: Butter, egg and ricotta should all be at room temperature as this helps them incorporate into the dough evenly for a fluffier cookie.
- Don’t overbake: To keep these cake-like fluffy lemon ricotta cookies soft, only bake until the bottom is slightly brown. The tops will not change color that much.
- Cool slightly before adding the glaze: Cool ricotta lemon cookies before adding the sweet lemon glaze, otherwise it will just drip right off!
- Other citrus: If you love orange, try these orange ricotta cookies with orange zest instead!
Why did my recipe for lemon ricotta cookies not turn out fluffy?
There could be two reasons for this! Either your ricotta was too wet or you forgot to chill the dough!
More Lemon Recipes
I actually used my homemade ricotta to make these Lemon Ricotta Cookies, so good, they were gone in a day! Enjoy.
Lemon Ricotta Cookies
Ingredients
- 1¾ cups all purpose flour
- 1 teaspoon baking powder
- 1 pinch salt (if using unsalted butter then add ¼ teaspoon of salt)
- ½ cup ricotta cheese (I used the homemade ricotta) (place in a sieve for 30 minutes to remove excess liquid if necessary)
- ½ cup granulated sugar
- 3-3½ tablespoons butter (softened)
- 1 large egg (room temperature)
- ½ teaspoon vanilla or lemon extract
- 1 tablespoon lemon zest
EXTRAS
- 2-3 tablespoons powdered sugar
LEMON GLAZE
- 1 cup powdered sugar
- ½-1 tablespoon cream
- ½-1 tablespoon lemon juice
Instructions
- In a medium bowl whisk together the flour, baking powder and salt.
- In a large bowl or stand mixer beat until creamy the ricotta cheese, butter and sugar for approximately 2-3 minutes, add the egg, vanilla and zest and beat together, add the dry ingredients and beat on low just to combine, do not over mix. Cover and refrigerate for 1 hour.
- Pre-heat oven to 350F/180C. Line 1-2 baking sheets with parchment paper.
- Drop heaping spoonfuls on the prepared baking sheets and bake 10-12 minutes or until lightly golden. Let cool on the baking sheet for 15 minutes then move to a wire rack to cool completely. Dust with powder sugar or lemon glaze before serving. Enjoy!
LEMON GLAZE
- In a small bowl mix together the powdered sugar, cream and lemon juice. Mix until smooth (should be quite thick). Spread on cooled cookies.
I have just made the cookies have not baked them yet. When I do I will post a picture . Thank you
Hi Thedy, thanks I hope you enjoyed them. Take care!
Could one sub all the flour with 1/2 g.f. flour and 1/2 almond flour? Would one need to make any other changes to keep integrity of recipe?
Hi Greg, I have never made these gf, you may need to add an extra egg or egg yolk for binding. Let me know how it goes. Take care!
I would put lemon zest in the frosting and put the glaze on the cookies while they are still warm.
Hi Paulette, you can add the zest to the frosting if you please but putting the glaze on warm cookies will just make it thinner and probably slide off. Take care!