Why You’ll Love This Recipe
Lemon Ricotta Cookies are soft, cake-like treats with a refreshing lemon flavor and a tender crumb thanks to the ricotta cheese. Topped with a sweet lemon glaze, these cookies are perfect for springtime gatherings, holiday trays, or a citrusy dessert any time of year. Their light texture and zesty taste make them irresistible to lemon lovers.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
flour
baking powder
salt
unsalted butter
granulated sugar
eggs
ricotta cheese (whole milk)
vanilla extract
lemon zest
lemon juice
confectioners’ sugar (for the glaze)
directions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the ricotta cheese, vanilla extract, lemon zest, and lemon juice until fully combined.
Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the cookies are set and the edges are lightly golden.
Allow the cookies to cool completely on a wire rack.
In a small bowl, whisk together confectioners’ sugar and lemon juice to make the glaze.
Drizzle the glaze over the cooled cookies and let it set before serving.
Servings and timing
This recipe yields approximately 36 cookies.
Preparation time: 15 minutes
Baking time: 12-15 minutes
Cooling and glazing time: 30 minutes
Total time: 1 hour
Variations
Add a touch of almond extract for a subtle twist.
Fold in white chocolate chips for a sweeter bite.
Top with candied lemon peel for a decorative finish.
Substitute orange zest and juice for an orange version.
storage/reheating
Store Lemon Ricotta Cookies in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week for longer freshness.
Freeze unglazed cookies for up to 2 months; thaw and glaze before serving.
To enjoy warm, microwave for 5-10 seconds.
FAQs
Why use ricotta in cookies?
Ricotta adds moisture and creates a soft, cake-like texture.
Can I use part-skim ricotta?
Whole milk ricotta is preferred for richness, but part-skim can be used in a pinch.
Do these cookies spread?
They puff rather than spread due to their thick, cake-like batter.
Can I skip the glaze?
Yes, but the glaze adds extra lemon flavor and sweetness.
Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 24 hours before baking.
Do I need fresh lemons?
Fresh lemon juice and zest give the best flavor, but bottled juice can work in the glaze.
Can I double the recipe?
Yes, this recipe scales well for larger batches.
How do I keep the glaze from soaking in?
Make sure the cookies are completely cooled before glazing.
Are these cookies overly sweet?
No, they strike a nice balance between citrus and sweetness.
What texture should I expect?
Light, fluffy, and cake-like with a slightly crisp edge.
Conclusion
Lemon Ricotta Cookies bring a fresh burst of citrus and a tender, melt-in-your-mouth texture that’s perfect for any occasion. Whether you’re baking for a celebration or craving a zesty treat, these cookies are sure to impress with their bright flavor and soft bite. Give them a try—you might just discover your new favorite lemon dessert.
Print
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Soft, fluffy, and bursting with lemon flavor, these Lemon Ricotta Cookies are the perfect treat for spring and summer. Made with creamy ricotta cheese and topped with a sweet lemon glaze.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 (15-ounce) container whole milk ricotta cheese
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar (for glaze)
- 3 tablespoons fresh lemon juice (for glaze)
- 1 tablespoon lemon zest (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the ricotta cheese, lemon juice, lemon zest, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar and lemon juice until smooth.
- Spoon or drizzle the glaze over the cooled cookies and garnish with lemon zest. Let the glaze set before serving.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a stronger lemon flavor, add a few drops of lemon extract.
- You can substitute part-skim ricotta, but whole milk ricotta yields the best texture.