These cookies are incredibly moist and soft, thanks to the addition of ricotta cheese. Unlike crisp or chewy cookies, Lemon Ricotta Cookies have a cake-like texture that melts in your mouth. The lemon zest and juice give a refreshing tang, perfectly balanced by the sweet glaze on top. They’re simple to make, ideal for gatherings, and can be dressed up or down depending on the occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the ricotta cheese, egg, lemon zest, lemon juice, and vanilla extract. Mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12–15 minutes, or until the edges are lightly golden and the tops are set.
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
While the cookies cool, prepare the glaze by whisking together powdered sugar, lemon juice, and a splash of milk until smooth.
Drizzle the glaze over cooled cookies and allow it to set before serving.
Servings and timing
This recipe makes approximately 24 cookies. Preparation time: 15 minutes Baking time: 12–15 minutes Cooling and glazing time: 20 minutes
Variations
Lemon-Lime Version: Replace half of the lemon juice and zest with lime for a citrus twist.
Almond Flavor: Add a few drops of almond extract for a nutty complement to the lemon.
Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Mini Cookies: Make smaller cookies and reduce baking time by 2–3 minutes for bite-sized treats.
Frosted Style: Instead of a glaze, frost the cookies with a lemon cream cheese frosting for a richer finish.
Storage/Reheating
Store Lemon Ricotta Cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To maintain softness, place a piece of bread in the container with the cookies. If you need to warm them slightly, microwave each cookie for 5–10 seconds before serving. For longer storage, freeze the unglazed cookies for up to 2 months. Thaw and glaze before serving.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
Yes, but whole milk ricotta provides a richer texture. Part-skim will work but may make the cookies slightly drier.
Why are my cookies spreading too much?
Too much butter or under-measuring flour can cause cookies to spread. Make sure to properly measure ingredients and chill the dough briefly if needed.
Can I freeze Lemon Ricotta Cookies?
Yes, freeze them without glaze in a single layer, then transfer to a container or bag. Glaze after thawing for best texture.
Do I need to strain the ricotta?
If your ricotta is very wet, it’s a good idea to strain it using cheesecloth or paper towels to avoid overly moist dough.
Can I skip the glaze?
Absolutely. The cookies are delicious on their own, though the glaze enhances the lemon flavor and adds sweetness.
How can I make them more lemony?
Add extra zest or a drop of lemon extract for a stronger citrus punch.
Can I make these cookies ahead of time?
Yes. You can bake them a day ahead and glaze them right before serving for best appearance and texture.
What should the texture be like?
These cookies are meant to be soft and cake-like with a light, moist crumb.
Are Lemon Ricotta Cookies suitable for holidays?
Yes, they’re perfect for spring celebrations like Easter, Mother’s Day, or summer gatherings. They also make a refreshing addition to holiday cookie trays.
Can I double the recipe?
Yes, the recipe can be doubled easily. Be sure to mix in batches and bake in multiple trays to ensure even cooking.
Conclusion
Lemon Ricotta Cookies are the perfect balance of light, soft texture and zesty lemon flavor. Whether you’re baking them for a special event or simply to enjoy with your afternoon coffee, these cookies offer a refreshing change from the usual and are always a hit. Easy to make, delightfully tender, and beautifully flavored, this recipe is a keeper for lemon lovers and cookie fans alike.
Lemon Ricotta Cookies are soft, cake-like treats bursting with fresh lemon flavor and a subtle creaminess from ricotta cheese. Topped with a simple lemon glaze, they’re perfect for spring, summer, or anytime you want a bright and zesty dessert.
Author:Catherine
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:50 minutes
Yield:24 cookies
Category:Dessert
Method:Baked
Cuisine:Italian
Diet:Vegetarian
Ingredients
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 cup whole milk ricotta cheese
1 large egg
1 tbsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract
1 1/2 cups powdered sugar (for glaze)
2–3 tbsp lemon juice (for glaze)
1 tbsp milk (for glaze, optional)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and granulated sugar together until light and fluffy.
Add ricotta cheese, egg, lemon zest, lemon juice, and vanilla extract. Mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Drop tablespoon-sized scoops of dough onto the baking sheet, spacing about 2 inches apart.
Bake for 12–15 minutes, or until edges are lightly golden and tops are set.
Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, lemon juice, and a splash of milk until smooth to make the glaze.
Drizzle the glaze over cooled cookies and allow to set before serving.
Notes
Use whole milk ricotta for the richest texture; strain if it’s too watery.Add extra lemon zest or a drop of lemon extract for a more intense citrus flavor.Store with a piece of bread in the container to help maintain softness.Freeze unglazed cookies and add glaze after thawing for best results.Microwave for 5–10 seconds if you’d like to serve them slightly warm.
