Lemon Ricotta Cookies
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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 just like this ricotta cheesecake. 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.
There is no way to save or copy and send your recipes anywhere.
Thank you but for me that is absolutely useless. 🫤
Wow, Laura. Elena is kind enough to share her incredible recipes with us for free, and you respond with a one star rating just because you cannot copy and paste it?! Your rating should reflect the recipe, not your entitlement issues.
Thank you for reaching out. You actually can both print and save the recipes, and I’d love to help you find those options.
Right above the recipe card you’ll see a “Print Recipe” button. If you click that, it opens a clean printable version that you can either print or save as a PDF on your computer or phone.
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could not find cooking temp
Hi! All the information and instructions are there in the printable recipe card at the bottom of the post. Enjoy the recipe!