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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.
If you love lemon desserts, don’t miss these recipes for 4-ingredient lemon posset and lemon biscotti.
Quick Look at This Recipe
- Prep Time: 30minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 12 minutes (including 30 minutes of chilling)
- Servings: 48 cookies
- Dietary Info: can be made Gluten Free
- Method: Oven Baked
- Technique: Cream the butter and sugar, then incorporate the ricotta, lemon juice, and zest. Sift in the dry ingredients and stir, then chill. Scoop onto cookie sheets, bake, and cool. Drizzle with glaze and enjoy.
- Flavor & Texture: These lemon ricotta cookies have a delightful creamy lemon flavor, and are pillowy soft with an irresistible cake-like texture.
Why You’ll Love This Recipe!
The soft and creamy ricotta cheese makes these lemon 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!
If you love citrus desserts, try Struffoli (Italian Honey Balls), Orange Olive Oil Cake, Lemon Biscotti Recipe, and Poppy Seed Cake with Orange Glaze.
Made With Amore,
“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
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.
- 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. Use up any leftover ricotta in savory recipes like Eggplant Slices with Ricotta Cheese, Spinach and Ricotta Lasagna, or Lemon Ricotta Pasta with Asparagus.
- All-Purpose Flour: Regular all-purpose is the best choice for this recipe. However, if you want to make these gluten free, simply swap for your favorite cup for cup gluten-free flour.
- Fresh Lemons: You’ll need to squeeze the juice out the lemons and zest them for this recipe. The freshly squeezed lemon juice and grated zest gives the cookies a wonderful aroma and bright citrus flavor.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Chocolate: Add chocolate chips to the batter for a little decadent chocolate kick.
- Lemon Curd: Swap the lemon glaze for lemon curd.
- Meyer Lemons: Try using Meyer lemons their extra sweet taste adds great flavor to the cookie. Meyer lemons work well in all of my lemon desserts, such as Frozen Lemon Bars and Lemon Bars with Shortbread Crust.
- Different Extracts: 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.
How to Make Lemon Ricotta Cookies
This lemon ricotta cookie recipe is straightforward to make. These cookies are so light and delicious that you’ll be swooning after you try them!
- 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 room temperature eggs, one at a time, mixing between additions until well incorporated and fluffy.
- Add the ricotta cheese, lemon juice, and lemon zest. Beat again and stir to combine. You will reach a smooth mixture at this point.
- 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 or 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, 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
- Enjoy these cute and delicious lemon ricotta cookies! The whole family will love them at Christmas or anytime throughout the year.
Recipe FAQs
This 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 for flat cookies include having a warm dough or overmixing; ensure the dough is chilled and avoid overbeating.
For the freshest taste, store lemon ricotta cookies in an airtight container and keep them in a cool place for about 3 days. You can refrigerate them after this to keep them fresher longer.
You can also freeze unglazed cookies for up to 3 months, and then defrost and glaze them on the day you plan to serve the cookies.
Serving Suggestions
These lemon ricotta cookies are sure to be a favorite at Christmas or anytime of year! Enjoy these with other Italian treats like Italian Ladyfingers, Soft Amaretti Cookies, Italian Wedding Cookies, Pizzelle Cookies, and Almond Biscotti.
My Pro Tips
Expert Tips
- Use room temperature ingredients. They mix better and bake more evenly.
- Choose high-quality ingredients. Using whole milk ricotta and fresh lemon juice and zest make all the difference.
- Chill the dough. This helps the cookies keep their shape while baking.
- Don’t overbake. Bake just until the edges are lightly golden for soft, tender cookies.
Other Italian Cookie Recipes You’ll Love
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Lemon Ricotta Cookies
Equipment
- hand mixer if you don't have a stand mixer
Ingredients
For the Cookies
- ½ cup unsalted butter , softened (see notes)
- 1¾ cups granulated sugar
- 2 eggs, at room temperature
- 1 15-ounce container whole milk ricotta cheese
- 3 tablespoons lemon juice, from 1-1½ lemons
- 1 tablespoon fresh lemon zest, from 1 lemon
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
For the Glaze
- 1¼ cup powdered sugar, sifted
- 3 tablespoons lemon juice
- 1 tablespoon fresh lemon zest, from 1 lemon
- sprinkles, for decorating (optional)
Instructions
Making the Cookies
- Line two 11×17-inch baking sheets with parchment paper. Preheat the oven to 375°F.
- Beat the butter and the sugar on medium speed with a stand or hand mixer until it's light and fluffy, about 5 minutes.
- Add the eggs one at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.
- Combine the flour, baking powder, and salt in a medium bowl, then sift the mixture into the bowl of the wet ingredients and stir until incorporated. 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.
Making 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. Serve and enjoy!
Notes
- 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!
- Use room temperature ingredients. They mix better and bake more evenly.
- Chill the dough. This helps the cookies keep their shape while baking.
- Don’t overbake. Bake just until the edges are lightly golden for soft, tender cookies.
- Store lemon ricotta cookies in an airtight 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.
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!