Lemon Ricotta Cookies
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Calling all lemon lovers! Soft, citrusy, and topped with a fresh lemon glaze, these Lemon Ricotta Cookies are perfect for spring gatherings or a sweet afternoon pick-me-up. Easy to make and irresistibly moist, they bring just the right balance of creamy and zingy. The dough mixes up in minutes and is ready to bake!
If you know me at all then you know I’m a huge fan of a lemon dessert. I cannot say no to a lemon meringue pie. Or a lemon bar. Or one of my lemon cookies (my most popular recipe on the blog! Have you tried?!).
And now these Italian ricotta cookies made with fresh lemon. The addition of ricotta cheese gives these cookies their fluffy texture that can’t be beat. It’s a great recipe when you have a craving for a lemon dessert but don’t want to spend much time in the kitchen.
Basically you want a lemon cookie NOW. And who can blame you? And these lemony ricotta cookies are sure to hit the mark.
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Table of contents
Why This Recipe Works
- No need to chill the cookie dough
- Dough mixes up in minutes and is ready to bake
- Full of bright lemon flavor!
- Soft cookies with a cake-like texture
- Topped with a simple to make, sweet lemon glaze
Ingredients Needed
- All-purpose flour
- Baking powder
- Salt
- Butter – I used unsalted butter. But salted butter will also work. Make sure you use softened butter.
- Granulated sugar
- Egg – Make sure the egg is at room temperature. Read my full tutorial on how to bring eggs to room temperature quickly. Always use large eggs when baking.
- Whole milk ricotta cheese – You want to squeeze out some of the liquid. It doesn’t need to be completely dry, but remove some of the liquid. Part skim ricotta cheese can also work.
- Lemon zest: If you don’t have fresh lemons available, simply leave it out, or use lime or orange zest. The lemon zest does help bring more zing into the cookies, but it will still taste great without it. Read my full tutorial on how to zest a lemon.
- Lemon juice: Bottled lemon juice works in a pinch, but fresh lemon juice is best for this recipe.
- Powdered sugar – Or also known as confectioners’ sugar. If you don’t have any you can make your own! Check out my full tutorial on how to make homemade powdered sugar.
How To Make Lemon Ricotta Cookies
Preheat the oven to 350oF (180oC). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside for now.
In the bowl of a stand mixer fitted with a paddle attachment, on medium speed beat the butter and sugar until light and fluffy, about 2 to 3 minutes. I like to use my stand mixer fitted with a paddle attachment but a hand mixer will also work.
Stir in the egg, ricotta cheese, lemon zest, and lemon juice and mix on low speed until incorporated.
Gradually add the dry ingredients, mixing until just combined.
Using as small cookie scoop, a 2 inch cookie scoop, place dough onto the prepared baking sheet leaving a 2 inch space between cookies.
I like to flatten the cookies slightly with my hand as they don’t spread that much.
Bake for 10-12 minutes until the edges are lightly golden. Do not overbake. Remove the cookie sheet from the oven and let rest on the wire rack for 5 minutes, then transfer to a wire rack to cool.
In a small bowl, whisk together the powdered sugar, lemon zest, and lemon juice until smooth. Add more powdered sugar or lemon juice until you have reached your desired consistency.
Spoon the glaze over the cooled cookies and let set before serving.
Recipe Tips And Variations
- Make sure to gently drain the ricotta cheese. Draining the extra liquid from the ricotta cheese helps control the moisture level in your dough, which keeps the cookies from turning out overly wet or dense. Ricotta straight from the container can sometimes be watery, and too much liquid can throw off the cookies soft, cakey texture.
- Add an extract – You can always add a little vanilla extract or almond extract to the dough.
- Skip the lemon icing and just dust with powdered sugar.
Storage Instructions
These cookies should be stored in an airtight container or wrap in plastic wrap or keep in a plastic bag, at room temperature for up to 3 days. If you would like to keep them longer, place them in the refrigerator for up to a week to maintain freshness.
For freezing, arrange the cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to 2 months. Let them thaw at room temperature and re-glaze if needed for the best texture.
Recipe FAQs
Draining the ricotta helps control the moisture level in your dough, which keeps the cookies from turning out overly wet or dense. Ricotta straight from the container can sometimes be watery, and too much liquid can throw off the cookies soft, cakey texture. Here are some tips to get the perfect texture:
If you see liquid pooled at the top of the ricotta, dump it out before scooping.
Drain the ricotta before measuring.
Gently drain the excess liquid by pressing the ricotta with a spoon against the container before placing it in the measuring cup. The ricotta doesn’t need to be completely devoid of liquid, just make sure the excess is gone.
You can also place ricotta in a fine mesh sieve and let it sit for 10-15 minutes to drain before measuring the ricotta.
Yes just use a 1:1 gluten free flour.
More Recipes To Try
If you’re craving more lemon desserts, be sure to try my lemon posset. It’s so easy to make! Only 5 ingredients and you make it in one pot on the stovetop.
I also love my lemon brownies recipe. Fudgy and chewy. Made with white chocolate!
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Lemon Ricotta Cookies
Ingredients
Cookies:
- 2 cups (240 g) all-purpose flour spooned and leveled
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick, 113 g) unsalted butter softened
- ¾ cup (150 g) granulated sugar
- 1 large egg room temperature
- ¾ cup (170 g) whole milk ricotta cheese gently drained of any excess liquid
- 2 Tablespoons lemon zest
- 3 Tablespoons lemon juice
Lemon Glaze:
- 1 ½ cup (170 g) powdered sugar
- 1 Tablespoon lemon zest optional
- 3 Tablespoons lemon juice
Instructions
- Prepare oven and pan. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Combine dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside for now. 2 cups (240 g) all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt
- Cream butter and sugar. In a large bowl, with an electric mixer on medium speed beat the butter and sugar until light and fluffy, about 2 to 3 minutes. ½ cup (1 stick, 113 g) unsalted butter ¾ cup (150 g) granulated sugar
- Add remaining ingredients. Stir in the egg, ricotta cheese, lemon zest, and lemon juice and mix on low speed until incorporated. 1 large egg ¾ cup (170 g) whole milk ricotta cheese 2 Tablespoons lemon zest 3 Tablespoons lemon juice
- Add dry ingredients. Gradually add the dry ingredients, mixing until just combined.
- Scoop cookies. Using a 2 inch cookie scoop, place dough onto the prepared baking sheet leaving a 2 inch space between cookies. I like to flatten the cookies slightly with my hand as they don't spread that much when baking.
- Bake cookies. Bake for 10-12 minutes until the edges are lightly golden. Do not overbake. Remove from the oven and let rest on the wire rack for 5 minutes, then transfer to a wire rack to cool.
- Make icing. In a small bowl, whisk together the powdered sugar, lemon zest, and lemon juice until smooth. Add more powdered sugar or lemon juice until you have reached your desired consistency. 1 ½ cup (170 g) powdered sugar 1 Tablespoon lemon zest 3 Tablespoons lemon juice
- Add icing. Spoon the glaze over the cooled cookies and let set before serving.
Notes
- Storage: These cookies should be stored in an airtight container at room temperature for up to 3 days. If you would like to keep them longer, place them in the refrigerator for up to a week to maintain freshness. For freezing, arrange the cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to 2 months. Let them thaw at room temperature and re-glaze if needed for the best texture.
- Butter: Salted butter will work as well.
- Whole milk ricotta cheese: Part-skim ricotta can work.
- Lemon zest: If you don’t have fresh lemons available, simply leave it out, or use lime or orange zest. The lemon zest does help bring more zing into the cookies, but it will still taste great without it.
- Lemon juice: Bottled lemon juice works in a pinch, but fresh is best for this recipe.
- Ricotta cheese: Draining the ricotta helps control the moisture level in your dough, which keeps the cookies from turning out overly wet or dense. Ricotta straight from the container can sometimes be watery, and too much liquid can throw off the cookies soft, cakey texture. Here are some tips to get the perfect texture. If you see liquid pooled at the top of the ricotta, dump it out before scooping. Drain the ricotta before measuring. Gently drain the excess liquid by pressing the ricotta with a spoon against the container before placing it in the measuring cup. The ricotta doesn’t need to be completely devoid of liquid, just make sure the excess is gone.
You can also place ricotta in a fine mesh sieve and let it sit for 10-15 minutes to drain before measuring the ricotta.
