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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.

Two lemon ricotta cookies on a board and some on a wire rack.


 

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.
  • 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.
Ingredients in the recipe.

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. 

Mixing the wet ingredients in the silver mixing bowl.

Add the dry ingredients and beat on low just to combine, do not over mix. Cover and refrigerate.

The batter made in the mixing bowl.

Drop heaping spoonfuls of chilled lemon ricotta cookie dough on the prepared parchment paper lined baking sheets and bake until lightly golden. 

The cookies baked on the baking sheet before and after baked.

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.

Two cookies on a green board.

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 

Two lemon ricotta cookies on a board and some on a wire rack.

I actually used my homemade ricotta to make these Lemon Ricotta Cookies, so good, they were gone in a day! Enjoy.

Two cookies on a green board.

Lemon Ricotta Cookies

Rosemary Molloy
These ricotta lemon cookies are moist, soft and delicious whether topped with a lemon glaze, a dusting of powdered sugar or even plain.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert, Snack
Cuisine Italian
Servings 17 cookies

Ingredients
 
 

  • 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.

Notes

How to store ricotta lemon cookies?

Once the lemon glaze has completely dried, store cookies in an airtight container at room temperature for 2-3 days and then in the refrigerator for up to a week. 

Can I freeze leftover Italian ricotta cookies?

Yes! Cool completely but don’t add the glaze. Store unblazed cookies in a freezer safe container or bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature then add the glaze and enjoy.
Yes! Just scoop the dough balls onto a parchment line baking sheet and flash freeze until frozen. Store in a freezer safe container and bake from frozen adding a few minutes to the baking time. Add the glaze and enjoy! 
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

12 Comments

  1. I have another question. I just finished baking my ricotta cookies and they are very dry. I chilled the dough, used Gold medal flour and measured precisely. Should I switch to King Arthur flour? Also, I used my new smaller Kitchen Aide mixer. Would any of these be a reason. I am not new to baking or cooking.
    I am really enjoying many of your recipes. Thank you very much.

    1. Hi Christine, different flours absorb differently, you don’t really have to change flours just add a bit more butter, that should help, also be sure you don’t over bake them. I hope that helps. Take care!

    1. Hi Christine, actually since I make recipes from Italy it can also depend on your flour, flours from different place absorb differently, I may need only 3 tablespoons and you may need 3 1/2. Hope that helps. Take care!

  2. How many grams in a tablespoon of butter? I am from Australia and I know that it is different in different countries. Thank you.

  3. 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?

4 from 2 votes

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