Lemon Ricotta Cookies (Italian Recipe)
Oct 18, 2022, Updated Feb 28, 2025
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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), pizzelle cookies, 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)
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, Lemon Tiramisu with Lemon Curd, 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. 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, making them spread out rather than stay puffed and round. I recommended a lower butterfat content for a puffy texture; look for butter such as Land O Lakes for this recipe rather than Kerrygold!
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
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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.
Made these for Christmas. Easy to make…Such lemony goodness!! So addictively sinful!! Mine came out flatter than the picture but not totally flat…the flavor was definitely there! I refrigerated the dough for a few hours before baking. Froze a dozen unglazed to see how that works.
Yes! They are so yummy! Some turn out flatter if you use a butter with a very high fat content- this makes them spread. For this recipe I recommended a lower butter fat content such as Land O Lakes rather than Kerrygold!
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.
YAY! It is a family recipe. Happy you and your mother-in-law loved them so much!
I’m not sure if I went wrong somewhere my cookies fell while baking into more of a disk shape. They didn’t retain the puffy look
Hi! I would check the baking powder and make sure to chill the dough. The higher fat content butter like Kerrygold can make them flat, so for this recipe Land O Lakes is better. The quality of the ricotta makes a big difference as well. Make sure it is not reduced fat and doesn’t have any other added ingredients or fillers. Enjoy!
I made these last year but had a problem with spreading. The taste was great but they were little lemon pancakes. I read an article after Christmas regarding differing levels of water in Kirkland butter (which I used in both batches). Tried again this year. I used Land O Lakes butter and the cookies came out perfectly! Very tasty! Thank you, Elena.
Yes! The fat content in the butter, room temp ingredients, and quality ricotta all can play a role in this problem. I am happy you got it figured out just perfect!
I made your lemron ricotta cookies….amazing best recipe yet!!!!
I had some guests tonight, and they asked for the recipe!!
My son loves them.
I bake a lot of my mother Italian cookies…added this recipe to my book.
Started my Christmas baking tonight 😋 Boun Natale 🎄
YAY!! Yes, I give these in my cookie boxes and people go crazy for them! Happy you loved.
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!
My cookies also turned into flat pancakes. I see a few possible problems:
The baking powder was no good but I tested the baking powder and it is good, lots of bubbles and expiration date is 2026.
When you say soften the butter, I used the microwave, is this ok or ? Butter was not hot when I mixed it with the sugar.
I did not strain the ricotta and I think this is possibly the only explanation. I bought the Saputo Fiorella from whole milk, not sure if this was dry enough.
When you combine the dry to wet ingredients I continued to use my electric mixer, is this OK?
Hi! The butter should be barely soft (room temp) but not melted or seperated in any way. Yes, straining the ricotta is very important. Yes, you can use the mixer, or fold in the dry and use a dough hook to combine. It’s an amazing recipe and worth trying again!
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!