Lemon Ricotta Cookies (Italian Recipe)
Updated Apr 18, 2025, Published Oct 18, 2022
This post may contain affiliate links. Please read our disclosure policy.
These Italian Lemon Ricotta Cookies are little pillows of soft, melt-in-your-mouth lemon cookies full of real lemon flavor. It is an excellent recipe for all lemon lovers and cookie monsters.
The soft and creamy ricotta cheese makes these cookies light and smooth, almost cake-like. This is a delicious cookie recipe perfect for putting on a tray and giving as a gift during the holiday season. You won’t be able to stop at just one bite!
“This recipe was so easy to make and it’s so delicious 😋. My mother in law said it was the best cookie I have ever made. These are definitely in my Christmas cookies rotation going forward.”
– Kristina
If you love citrus desserts, try Authentic Struffoli (Italian Honey Balls), Orange Olive Oil Cake, Lemon Biscotti Recipe, and Poppy Seed Cake with Orange Glaze.
Table of Contents
Simple Ingredients
These light and fluffy lemon ricotta cookies require a few basic ingredients. The secret ingredient is using quality ricotta cheese.
For the cookies
- Ricotta cheese: Use whole milk ricotta for the richest, creamiest texture. Avoid ricotta that’s too watery—if needed, drain excess liquid before using for soft, tender cookies.
- 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.
Variations
These 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.
- Make these cookies gluten-free by using your favorite cup for cup gluten-free flour.
How To Make Lemon Ricotta Cookies
This lemon ricotta cookie recipe is straightforward to make—line 2 baking sheets (or cookie sheets) with parchment paper. Preheat the oven to 375 degrees F.
For the cookies:
In a large 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 and stir to combine. You will reach a smooth mixture at this point.
Add the room temperature eggs, one at a time, mixing between additions until well incorporated and fluffy.
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.
More lemon desserts: Frozen Lemon Bars, Lemon Tiramisu, and Lemon Bars with.
More ricotta cheese recipes: Some favorites include- Eggplant Slices Recipe with Ricotta Cheese, Authentic Spinach and Ricotta Lasagna, Ricotta Pie Recipe, Sardinian Pardulas, and Lemon Ricotta Pasta with Asparagus.
My Pro Tip
Recipe Tips
- Use room temperature ingredients – They mix better and bake more evenly.
- Choose high-quality ingredients – Whole milk ricotta and fresh lemon juice + zest make all the difference.
- Chill the dough – Helps the cookies keep their shape while baking.
- Don’t overbake – Bake just until the edges are lightly golden for soft, tender cookies.
FAQ’s
Soft and tender lemon ricotta cookie dough can be made up to 24 hours ahead of time. 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.
Your cookies may turn out flatter if you use butter with a very high fat content, causing them to spread out rather than remaining puffed and round. I recommend a lower butterfat content for a puffy texture; look for butter such as Land O’Lakes for this recipe rather than Kerrygold. Additional reasons: warm dough or overmixing—ensure the dough is chilled and avoid overbeating.
Not right away! Store at room temperature for 2–3 days, then refrigerate to keep them fresher longer.
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!
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.
More traditional Italian cookies you will love: Homemade Italian Ladyfinger Recipe (Savoiardi), Soft Amaretti Cookies (Italian Recipe), BEST Italian Wedding Cookies (Anginetti), pizzelle cookies, and Italian Classic Almond Biscotti Recipe (Cantucci).
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)
- Easy Banana Bars with Cream Cheese Frosting
- Chocolate Crinkle Cookies
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Lemon Ricotta Cookies (Italian Recipe)
Ingredients
For the cookies
- 2 ¼ cups all-purpose flour
- 1 stick unsalted butter , 1/2 cup, softened, *see notes on butter
- 1 ¾ cups granulated sugar
- 2 eggs, at room temperature
- 1 15-ounce container 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 ¼ 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are wonderful! Easy to make.I made the cookie dough ahead of time, and it was still perfect to handle 2 days later. I did tweak the amount of sugar.
Such an easy recipe to follow.
The icing is flavorful with just the two ingredients.
Highly recommend!
Perfect! SO happy you loved these. Truly, one of our favorites.
Love this recipe ! Lemon ricotta cookies are delicious . I followed instructions ; baked at 375 for 14 min on the lower rack in the oven . I did notice however ,cookies were browned at the bottom . I’m experimenting with another batch ; baking cookies on the rack slightly above the lower one to see if this makes a difference . Other than this , Your suggestions would be appreciated .
So happy you loved these yummy lemon cookies. They are a favorite! The browning could also be with the type of pan you are using.