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These Lemon Ricotta Cookies (Italian Recipe) are little pillows of soft, melt-in-your-mouth lemon cookies full of real lemon flavor. It is a great recipe for all lemon lovers and cookie monsters.
The soft and creamy cheese makes these Italian ricotta cookies light and soft, almost cake-like. It is a delicious cookie recipe to put on a tray and give as a gift during the holiday season.
More traditional Italian cookies you will love: Homemade Italian Ladyfinger Recipe (Savoiardi), Soft Amaretti Cookies (Italian Recipe), BEST Italian Wedding Cookies (Anginetti), and Italian Classic Almond Biscotti Recipe (Cantucci).
This is one of my favorite ricotta cookie variations. It is both bright and rich and always cheer me up when I make and eat them. If you love ricotta, try BEST Authentic Sicilian Cannoli Recipe or Sardinian Pardulas.
Italian Lemon Ricotta Cookies
Why this recipe works
This lemon ricotta cookies recipe is pillowy soft, and bursting with lemon flavor. This recipe brings classic Italian flavors to your own kitchen (cucina)! There is a distinct lemon flavor from using lemon juice and lemon zest!
The lemon zest really brings out the lemon flavor in the cookies. I do not recommend using lemon extract since it doesn’t provide that burst of freshness and real lemony taste.
You can decorate them with sprinkles of your choice to fit any holiday theme or other special occasion. I love a simple lemon sugar-infused glaze to make them pretty and add extra lemon flavor.
If you love citrus desserts, try Authentic Struffoli Recipe (Italian Honey Balls), Orange Olive Oil Cake Recipe (Italian), Lemon Biscotti Recipe, and Poppy Seed Cake with Orange Almond Vanilla Glaze.
Table of Contents
- Italian Lemon Ricotta Cookies
- Simple Ingredients
- How to make Lemon Ricotta Cookies (Italian Recipe)
- Lemon Ricotta Cookies with Lemon Glaze
- Best Ricotta for Lemon Cookies
- Gluten-free
- Variations for Lemon Ricotta Cookies
- Baking and Making tools
- How to Store Italian Lemon Ricotta Cookies
- Top Tips
- FAQ (Lemon Ricotta Cookies)
- Lemon Ricotta Cookies (Italian Recipe) Recipe
Simple Ingredients
These light and fluffy lemon ricotta cookies require a few basic ingredients. The secret ingredient is using quality ricotta cheese. This will
For the cookies
- Ricotta cheese
- All-purpose flour
- Granulated Sugar
- Large Eggs
- Lemon juice
- Lemon zest
- Baking powder
- Salt
For the glaze
- Powdered sugar (confectioners sugar)
- Lemon juice
- Lemon zest
Optional: sprinkles for decorating.
See the recipe card for quantities.
How to make Lemon Ricotta Cookies (Italian Recipe)
This lemon ricotta cookie recipe is incredibly easy to make.
Line 2 baking sheets (or cookie sheets) with parchment paper. Preheat the oven to 375 degrees F.
For the cookies
In the bowl of an electric mixer combine the softened butter and the sugar. Beat the butter and sugar on medium speed until pale yellow and light and fluffy, about 5 minutes.
Add the ricotta cheese, lemon juice, and lemon zest. Beat again to combine. You will reach a smooth mixture at this point.
Add the room temperature eggs, 1 at a time, mixing between additions until well incorporated and fluffy texture.
In a medium mixing bowl combine the flour, baking powder, and salt. Sift the dry ingredients into the bowl of the wet ingredients. Tightly cover the dough with plastic wrap and chill dough in the refrigerator for 30 minutes and up to overnight.
Scoop the dough (about 1 tablespoon for each cookie) onto the baking sheets. Bake for 12-14 minutes, until cooked through but still pale (do not overbake!). Remove from the oven and let the cookies rest on a cooling rack for about 15 minutes. Repeat the process with the remaining dough.
For the glaze
For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and whisk until smooth. Dip each cooled cookie in the small bowl of lemon glaze. You can also spoon the glaze on top of the cookie with the back of a spoon. Let the glaze harden for about 2 hours at room temperature.
Hint: Use good quality ingredients and make sure butter is softened and eggs at room temperature, for best results.
Lemon Ricotta Cookies with Lemon Glaze
This luscious lemon glaze is full of bright and sweet lemon flavor. This simple glaze, or lemon icing, is the perfect consistency to stick to the top of the cookie and make a beautiful presentation.
The glaze provides just the right amount of tartness without making you do a sour lemon pucker face!
You can skip the sweet lemon glaze entirely and dust it with powdered sugar if you prefer.
More lemon desserts: Best No Bake Frozen Lemon Bars and Best Lemon Bars with Shortbread Crust.
How to glaze Lemon Ricotta cookies
Glazing the lemon ricotta cookies is my favorite part. I love holding the soft cookies in my hand and dipping them in the small bowl filled with the delicious glaze. If you have tiny helpers in your kitchen this is a fun step to include them.
Best Ricotta for Lemon Cookies
Ricotta cheese is high in calcium, protein, and omega-3 fatty acids. It provides vitamins and minerals such as zinc and Vitamin A. This creamy cheese is naturally low in sodium and can be paired with sweet or savory dishes.
You can find ricotta cheese and any grocery store. I recommend looking for a full-fat variety with minimal ingredients.
More ricotta cheese recipes
I love to use ricotta in sweet and savory recipes. Some favorites include- Baked Eggplant Slices Recipe with Ricotta Cheese, Authentic Spinach and Ricotta Lasagna with Tomato Sauce, Best Italian Ricotta Pie Recipe (Easter), and Easy Lemon Ricotta Pasta with Asparagus.
Gluten-free
Make these cookies gluten-free by using your favorite cup for cup gluten-free flour.
Variations for Lemon Ricotta Cookies
These cookies light cookies with an airy texture will have you swooning after you try them. The original recipe is my favorite by far. The next time you make them you can try one of these variations to mix it up a bit.
- Add chocolate chips to the batter for a little decadent chocolate kick.
- Swap the lemon glaze for lemon curd.
- Try using Meyer lemons their extra sweet taste adds great flavor to the cookie.
- Add almond extract or vanilla extract for a little variation in flavor. I (personally) like to keep it simple and only highlight the pure lemon flavor in this recipe.
Baking and Making tools
You don’t need any special equipment to make these cookies. A stand mixer, or hand mixer will do. If you have a cookie scoop that works well to make the cookies the same size. If not, just use a spoon!
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How to Store Italian Lemon Ricotta Cookies
- Store lemon ricotta cookies in an air-tight container and keep them in a cool place for about 3 days (for the freshest taste).
- You can also freeze unglazed cookies and then defrost and glaze them on the day you plan to serve the cookies.
Top Tips
Use room ingredients
Using room temperature ingredients. They will also bake more evenly this way.
Use good quality ingredients
I recommend using a good quality whole milk ricotta for soft and delicious lemon cookies. Use real lemon juice and zest instead of lemon extract.
Chill dough before baking
Make sure to chill the cookie dough before baking to make sure the cookies hold their shape.
Do not over-bake
You’ll need to keep an eye on them to ensure they don’t get too brown. I baked them for about 10-11 minutes to achieve a very soft, light golden brown on the edge. That way, they stay nice and soft.
FAQ (Lemon Ricotta Cookies)
Soft and tender lemon ricotta cookie dough can be made up to 24 hours ahead of time. Simply prepare the lemon ricotta cookie recipe as directed, cover the bowl with plastic wrap or transfer to an airtight container, and store in the fridge for 30 minutes and up to 24 hours before baking.
More delicious recipes:
- Tortellini Alla Panna Recipe with Peas
- Stuffed Lumaconi Pasta Recipe with Ricotta and Sausage
- Classic Italian Lasagna Bolognese with Bechamel Sauce
- Classic Italian Tiramisu Recipe (Authentic)
Lemon Ricotta Cookies (Italian Recipe)
These Lemon Ricotta Cookies (Italian Recipe) are little pillows of soft, melt-in-your-mouth lemon cookies full of real lemon flavor. It is a great recipe for all lemon lovers and cookie monsters.
- Total Time: 40 minutes
- Yield: 4 dozen 1x
Ingredients
For the cookies
- 2 1/4 cups all-purpose flour
- 1 stick (1/2 cup) unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 2 eggs (at room temperature)
- 1 15–ounce container of whole milk ricotta cheese
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons lemon juice
- 1 tablespoon fresh lemon zest (about 1 lemon, zested)
For the glaze:
- 1 1/4 cup powdered sugar
- 3 tablespoons lemon juice
- 1 tablespoon fresh lemon zest (about 1 lemon, zested)
Optional: sprinkles for decorating
Instructions
For the cookies
- Line 2 baking sheets (or cookie sheets) with parchment paper. Preheat the oven to 375 degrees F.
- In the bowl of a stand mixer, or using an electric mixer combine the butter and the sugar. Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.
- In a medium mixing bowl combine the flour, baking powder, and salt. Sift in the dry ingredients into the bowl of the wet ingredients. Tightly cover the dough with plastic wrap and refrigerate for 30 minutes and up to overnight.
- Scoop the dough (about 1 heaping tablespoon for each cookie) onto the baking sheets. Bake for 12-14 minutes, until cooked through but still pale (do not overbake!). Remove from the oven and let the cookies rest on a cooling rack for about 15 minutes. Repeat the process with the remaining dough.
For the glaze
- For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and whisk until smooth. Dip each cooled cookie in the small bowl of lemon glaze. You can also spoon the glaze on top of the cookie with the back of a spoon.
- Let the glaze harden for about 2 hours at room temperature.
Notes
Storage
- Store lemon ricotta cookies in an air-tight container and keep them in a cool place for about 3 days (for the freshest taste).
- You can also freeze unglazed cookies and then defrost and glaze them on the day you plan to serve the cookies.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Sweet
- Method: Italian
- Cuisine: Italian
Both my husband and I decided that those are our favored cookies.
I added a spoon of caffir lemon juice to make them more lemony.
What a wonderful compliment! We love these cookies so much too!
I love your addition.
These were/ are so incredibly delicious, moist, sweet but definitely not overly sweet! I made these for Christmas Eve and they were a huge success. Very easy to make. Thank you! 😊
So happy you loved!!
These were delivered to our home as a Christmas gift from the author… hands down the best cookie I’ve ever eaten! My daughter said, I my, what are these?!? We loved them! My only complaint was not getting twice as many for double the enjoyment! 😜
Aww! Yes, happy you loved them and I’ll remember to a add a few extra next time 🙂
Hi Elena,
I tried these cookies with correct measurement they turned like pancake when I baked them, I chilled the batter, does it make a difference on how long to chill? please advice, I’ll try it again. Thank you
Hi! Please check the expiration on the baking powder and make sure to use full fat ricotta cheese. If there is a lot of liquid in the ricotta- you may need to drain it. They are worth trying again. So good!
I made these cookies this Christmas and gave them as gifts. They were easy to make and delicious! Everyone loved them. Reminded me of a cookie from my childhood 💕 thank you!
What a great gift idea! I did the same this year and people raved about them. Simple and fresh cookies for any time of the year!