Why You’ll Love This Recipe
Lemon Ricotta Cookies are soft, cake-like treats with a refreshing citrus flavor and a creamy texture thanks to the ricotta cheese. These cookies are perfect for spring and summer gatherings, offering a light and zesty alternative to heavier desserts. Finished with a sweet lemon glaze, they strike the perfect balance between tangy and sweet.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
flourricotta cheesebuttergranulated sugareggslemons (zest and juice)vanilla extractbaking powderbaking sodasaltconfectioners’ sugar (for the glaze)
directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream the butter and granulated sugar until light and fluffy.
Add the ricotta cheese, eggs, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture and stir until fully incorporated.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the cookies are set and the bottoms are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Prepare the glaze by mixing confectioners’ sugar with lemon juice until smooth. Drizzle over the cooled cookies.
Servings and timing
This recipe yields approximately 36 cookies.Preparation time: 15 minutesBaking time: 12-15 minutesCooling and glazing time: 20 minutesTotal time: 50 minutes
Variations
Add a touch of almond extract for a different flavor profile.
Mix in poppy seeds for a lemon-poppy twist.
Replace lemon with orange or lime for a citrus variation.
Dip the glazed cookies in shredded coconut for added texture.
storage/reheating
Store Lemon Ricotta Cookies in an airtight container at room temperature for up to 3 days.For longer freshness, refrigerate for up to 7 days or freeze for up to 2 months.To refresh, microwave a cookie for 5-8 seconds.
FAQs
Can I use part-skim ricotta?
Yes, but whole milk ricotta provides a richer flavor and better texture.
Why are my cookies too soft?
These cookies are naturally soft, but overmixing or underbaking can make them too delicate.
Can I make them gluten-free?
Yes, substitute with a 1:1 gluten-free baking flour blend.
Is it necessary to glaze the cookies?
No, but the glaze enhances the lemon flavor and adds sweetness.
Can I freeze the dough?
Yes, portion and freeze the dough for up to 2 months. Bake directly from frozen with a slightly longer bake time.
Can I add food coloring?
Yes, a drop of yellow food coloring can brighten the cookies visually.
Do they taste cheesy?
No, the ricotta adds moisture and richness without a cheesy flavor.
Are these cookies good for gifting?
Absolutely, they’re beautiful and delicious when packaged nicely.
Do I need to refrigerate the dough?
Not required, but chilling can help if your dough feels too sticky.
What type of lemon is best?
Fresh, unwaxed lemons are ideal for both zest and juice.
Conclusion
Lemon Ricotta Cookies are a delightful treat for citrus lovers and fans of soft, moist cookies. Their bright flavor, tender texture, and simple lemon glaze make them a go-to choice for any sunny day or festive occasion. Easy to make and easy to love, these cookies will brighten any dessert table.
Print
Lemon Ricotta Cookies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24–30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American-Italian
- Diet: Vegetarian
Description
Soft, tender lemon ricotta cookies with a bright citrus flavor and a delicate glaze—perfect for a light dessert or afternoon treat.
Ingredients
- 2 cups (about 14 oz) ricotta cheese, well drained
- 1 ½ cups granulated sugar
- 2 large eggs
- 3 tablespoons fresh lemon zest (from about 3 lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- For the glaze:
- 1 ½ cups powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together ricotta cheese, sugar, eggs, lemon zest, lemon juice, and vanilla until smooth and creamy.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined; do not overmix.
- Using a cookie scoop or tablespoon, drop dough onto prepared sheets, spacing about 2 inches apart. Dough will be slightly sticky.
- Bake for 12–15 minutes, until edges are set and bottoms are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While cookies cool, whisk glaze ingredients until smooth. If too thick, add more lemon juice; if too thin, add more powdered sugar.
- Once cookies are cooled, spread or drizzle glaze over the tops. Let glaze set before serving.
Notes
- Ensure ricotta is well drained to prevent soggy dough—drain in a fine-mesh sieve for at least 30 minutes.
- For extra lemon punch, add up to 1 teaspoon lemon extract to the glaze.
- Cookies freeze well without glaze; store baked, unglazed cookies in a freezer bag and glaze after thawing.
- You can use part whole wheat pastry flour for a nuttier flavor (substitute up to 1 cup).
- Cookies stay soft for several days in an airtight container at room temperature.