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Lemon Ricotta Cookies Recipe
Bright, soft, and kissed with citrus, this Lemon Ricotta Cookies Recipe gives you tender, cake-like cookies with a sweet, tangy glaze that tastes like sunshine on a plate.
A Cozy Italian-Style Cookie You’ll Make Again and Again
This Lemon Ricotta Cookies Recipe is my go-to when I want something comforting, a little nostalgic, and not too fussy. These are classic Italian lemon cookies—soft, fluffy ricotta cookies with a light, moist crumb and a simple lemon icing that sets into a pretty, glossy finish. Think little lemon clouds that melt in your mouth.
I started making these ricotta cheese cookies when my kids were little and needed “just one more treat” for school bake sales. You know how that goes. Over the years, they’ve become a staple at Easter, Christmas cookie trays, spring baby showers, and honestly, on random Tuesdays when I’m craving something bright and cheerful with my afternoon coffee.
What makes these homemade lemon cookies extra special is the balance:
- The ricotta keeps them incredibly moist and tender (no dry cookie drama).
- Fresh lemon zest and juice add a clean, vibrant flavor.
- The simple lemon glaze turns them into glazed lemon cookies that look bakery fancy without the fuss.
They’re a lovely everyday lemon dessert recipe, but they also feel like traditional Italian cookies you’d see on a holiday table, nestled between biscotti and pizzelle. And because they’re so forgiving, they’re perfect if you’re newer to baking, or if you’re like me and occasionally forget to bring the butter out ahead of time.
Why You’ll Love This Lemon Ricotta Cookies Recipe
- Soft, cake-like texture – These soft lemon cookies stay moist and tender for days thanks to the ricotta.
- Big lemon flavor – Fresh lemon zest and juice in both the dough and glaze make these true lemon zest cookies.
- Simple pantry ingredients – Butter, sugar, eggs, flour—plus ricotta and lemons—and you’re set.
- Perfect for any season – Light enough for spring and summer, but cozy and nostalgic for winter holidays and gift boxes.
- No chilling required – You can mix, bake, glaze, and enjoy in about an hour.
- Great for beginners – This easy ricotta cookies method is very forgiving and doesn’t need fancy gear.
- Freezer-friendly – Make them ahead for parties or stash a batch for late-night tea and cookie cravings.
- Crowd-pleasing flavor – Not too sweet, just enough tang; even “non-dessert people” tend to reach for seconds.
Let’s walk through how to make these fluffy ricotta cookies step-by-step, with lots of little tips I’ve picked up over many batches.
Ingredients for Soft Lemon Ricotta Cookies
Here’s everything you need for the cookies and the glaze. I’ll add little notes on brands and substitutions, just like I would if you were in my kitchen with a cup of coffee.
For the Lemon Ricotta Cookies
- 2 cups (250 g) all-purpose flour
- Use a good, unbleached all-purpose flour if you can; it gives a nice, tender crumb.
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup (1 stick / 113 g) unsalted butter, softened
- If you only have salted butter, reduce the added salt to a small pinch.
- 1 cup (200 g) granulated sugar
- 1 large egg, at room temperature
- 1 cup (240 g) whole milk ricotta cheese
- Whole milk ricotta makes the most moist lemon cookies. Part-skim works, but the texture is a bit less rich.
- 2 teaspoons pure vanilla extract
- 1 tablespoon fresh lemon zest (from about 1–2 lemons)
- Use a microplane for very fine zest so it melts into the dough—this is key for those citrus ricotta cookies vibes.
- 2 tablespoons fresh lemon juice
For the Lemon Glaze (Icing)
- 1 ½ cups (180 g) powdered sugar, sifted
- 2–3 tablespoons fresh lemon juice
- 1–2 teaspoons milk or heavy cream (as needed, for texture)
- ½ teaspoon pure vanilla extract (optional, but lovely)
- Extra lemon zest or finely chopped candied lemon peel, for garnish (optional but pretty)
Ingredient Notes & Simple Swaps
- Ricotta: If your ricotta is very watery, spoon it into a fine mesh strainer set over a bowl and let it drain for 15–20 minutes. This keeps your lemon ricotta cookies from spreading too much and helps them stay fluffy.
- Gluten-free variation: Use a good 1:1 gluten-free baking flour that includes xanthan gum. The cookies will be a bit more delicate, but still very tasty.
- Sugar: You can swap up to ¼ cup of the sugar with light brown sugar for a slightly deeper flavor, but it will nudge these from pure lemon into light caramel-lemon cookies. Still lovely, just a little twist.
- Lemon intensity: Love a big citrus punch? Add an extra teaspoon of zest to the dough and another to the glaze.
Step-by-Step Directions for the Best Lemon Ricotta Cookies
1. Preheat the oven and prepare your pans
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Using parchment makes it easier to lift the cookies and helps keep the bottoms from getting too dark—great for these light-colored Italian lemon cookies.
2. Mix dry ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside. A quick whisk helps keep these fluffy ricotta cookies light, because it breaks up any clumps and blends the leavening evenly.
3. Cream the butter and sugar
In a large mixing bowl (a stand mixer with the paddle attachment works beautifully, but a hand mixer is just fine), beat together the softened butter and granulated sugar on medium speed for 2–3 minutes, until light and creamy.
You’re looking for a pale, fluffy mixture that looks a bit like frosting. This step adds air, which gives your lemon cookie recipe that soft, cake-like texture we love.
4. Add egg, ricotta, vanilla, and lemon
Beat in the egg until fully combined and smooth.
Add the ricotta cheese, vanilla extract, lemon zest, and lemon juice. Mix on medium speed until the mixture is smooth and creamy. It may look a little curdled at first because of the lemon and ricotta—don’t worry, it comes together as you mix.
This is where your kitchen starts to smell like a little bakery in springtime.
5. Add the dry ingredients
With the mixer on low speed, gradually add the dry ingredient mixture. Mix just until you no longer see streaks of flour.
Scrape down the sides and bottom of the bowl with a spatula to make sure everything is well combined, then give it a quick final stir by hand.
The dough will be thick and sticky—more like a very soft cake batter than a stiff cookie dough. That’s exactly what you want for these moist lemon cookies.
6. Scoop the cookie dough
Using a small cookie scoop or tablespoon, scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
I like to use about 1 heaping tablespoon per cookie, which gives you adorable, two-bite cookies that bake evenly. If the dough is sticking too much, lightly spray your scoop with baking spray or dab your fingers with a tiny bit of oil to tidy the tops.
7. Bake
Bake the cookies at 350°F (175°C) for 11–14 minutes, one sheet at a time, rotating the pan halfway through.
You’ll know they’re done when:
- The tops look set and no longer shiny
- The edges are just barely golden
- The bottoms are lightly golden but not dark
They’ll still be quite pale on top—don’t wait for full browning or they can dry out. These are meant to be soft lemon cookies, not crisp ones.
8. Cool completely
Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
If you glaze them while they’re too warm, the lemon icing will slide right off—ask me how I know.
9. Make the lemon glaze
In a medium bowl, whisk together the powdered sugar, 2 tablespoons lemon juice, and vanilla. Add more lemon juice a teaspoon at a time, and, if needed, a teaspoon or so of milk or cream, until you have a smooth, thick-yet-pourable glaze.
You’re aiming for a texture that slowly runs off the spoon but still clings—like a loose yogurt rather than a thin syrup. This gives that pretty glazed lemon cookies finish that sets nicely.
10. Glaze the cookies
Place a sheet of parchment or wax paper under your cooling rack for easy cleanup.
Spoon or drizzle about 1 teaspoon of glaze over each cooled cookie, gently nudging it toward the edges so it drips just slightly down the sides. Sprinkle with extra lemon zest or a few tiny pieces of candied lemon peel, if you like.
Let the lemon icing cookies sit at room temperature for 30–45 minutes, or until the glaze is set and no longer tacky.
Now comes the hard part—waiting. But once that glaze firms up, the first bite truly is worth it.
Servings & Timing
- Yield: About 30–34 small cookies (using 1 tablespoon of dough per cookie)
- Prep Time: 20 minutes
- Bake Time: 11–14 minutes per batch (about 24–28 minutes total for two sheets)
- Glazing Time: 10–15 minutes active, plus 30–45 minutes for the glaze to set
- Total Time: About 1 hour to 1 hour 15 minutes
If you’re baking for a party or holiday cookie platter, you can easily double this Lemon Ricotta Cookies Recipe—just leave a little extra time for baking and glazing.
Tasty Variations to Try
You know what? Once you’ve made this base lemon cookie recipe, it’s hard not to play with it. Here are some fun twists my readers and family have loved.
- Almond Lemon Ricotta Cookies: Add ½ teaspoon almond extract to the dough and sprinkle the glaze with sliced toasted almonds.
- Limoncello Italian Lemon Cookies: Replace 1 tablespoon of the lemon juice in the glaze with limoncello for a grown-up dessert tray.
- Poppy Seed Lemon Cookies: Stir 1–2 teaspoons poppy seeds into the dough for a light crunch and lovely speckled look.
- Gluten-Free Citrus Ricotta Cookies: Use a 1:1 gluten-free flour and add orange zest along with the lemon for a mixed-citrus twist.
- Berry Lemon Icing Cookies: Top each glazed cookie with a tiny fresh raspberry or blueberry before the glaze sets for a sweet, colorful bite.
- Orange Ricotta Cookies: Swap the lemon juice and zest for orange, then add a pinch of ground cinnamon for a cozy, holiday-friendly version.
How to Store, Freeze, and Make Ahead
One of the reasons I love these Italian lemon cookies for holidays and potlucks is that they store so well.
Storing
-
Room Temperature:
- Store in an airtight container at room temperature for 3–4 days.
- Place parchment between layers so the glaze doesn’t stick.
-
Refrigerator:
- You can refrigerate them for up to 1 week, but let them come back toward room temperature before serving so the texture softens.
Freezing
-
Freezing baked cookies (glazed):
- Once the glaze is completely set, place the cookies in a single layer on a baking sheet and freeze until firm.
- Transfer to a freezer bag or airtight container, layering parchment between cookies.
- Freeze for up to 2 months. Thaw at room temperature.
-
Freezing unbaked dough:
- Scoop dough onto a parchment-lined tray and freeze until solid.
- Store the dough scoops in a freezer bag for up to 2 months.
- Bake from frozen, adding 1–3 minutes to the bake time; they’ll be slightly puffier, but still delicious.
Make-Ahead Tips
- You can bake the cookies a day or two before your event and glaze them the day of serving.
- The glaze can be mixed up to 24 hours ahead and stored tightly covered in the fridge; whisk in a splash of milk if it thickens too much.
Notes from My Kitchen (Little Things That Make a Big Difference)
- Use fresh lemons: Bottled lemon juice just doesn’t give the same bright, clean flavor. Fresh zest, especially, is what makes these lemon zest cookies shine.
- Don’t overbake: Pull the cookies from the oven as soon as they look set and just barely golden at the bottom. A minute or two too long and you’ll lose that lovely, soft interior.
- Check your ricotta texture: Very wet ricotta can make the cookies spread more and turn out flatter; a quick strain is worth it if your ricotta seems loose.
- Measure flour carefully: If you scoop straight from the bag, you might end up packing in too much. Gently spoon flour into your measuring cup and level it, or use a scale. This helps keep your fluffy ricotta cookies truly fluffy.
- Room temperature ingredients: If you can, use a room temperature egg and softened butter. They mix more smoothly and give a more even texture. But if you forget (it happens), just soften the butter gently in the microwave using 5-second bursts—don’t melt it.
- Double the glaze lovers: If you like thicker icing or plan to be generous when glazing, go ahead and make 1.5 times the glaze amount. I know a few “extra glaze” people in my family, and it’s easier than stretching a thin batch.
Sometimes I’ll bake a small “tester” cookie first. It’s a good way to judge baking time for your oven, and you get a little preview snack—nothing wrong with that.
Frequently Asked Questions (FAQs)
1. Can I use part-skim ricotta instead of whole milk ricotta?
Yes, part-skim ricotta works, but the cookies may be a little less rich and moist. Whole milk ricotta gives the best texture for these moist lemon cookies.
2. My dough seems very sticky—did I do something wrong?
Probably not. The dough for these ricotta cheese cookies is naturally soft and sticky, more like a thick batter than a typical cookie dough. Use a cookie scoop or lightly greased spoon and you’ll be fine.
3. Do I have to chill the dough?
No, chilling isn’t required for this Lemon Ricotta Cookies Recipe. If your kitchen is very warm and the dough feels loose, a quick 20–30 minutes in the fridge can help the cookies keep their shape a bit better, but it’s optional.
4. How do I make the lemon flavor stronger?
Add extra lemon zest to the dough, and a bit more to the glaze. You can also add a tiny drop (not more than ⅛ teaspoon) of lemon extract, but go easy—it’s strong and can taste artificial if overused.
5. Can I skip the glaze?
You can, but the glaze really completes these lemon icing cookies. Without it, they’ll be more like lightly sweet breakfast cookies; still good, just more subtle.
6. Why did my cookies spread so much?
Common causes are very warm butter, very wet ricotta, or too little flour. Next time, let your butter soften but not melt, drain your ricotta if it’s watery, and make sure your flour measurements are accurate.
7. Can I make these into larger cookies?
Yes—use about 2 tablespoons of dough per cookie and bake a few minutes longer, watching closely. Larger cookies will be extra soft and cake-like, almost like mini whoopie pies without the filling.
8. Are these traditional Italian cookies?
They’re based on classic Italian lemon cookies and ricotta cookie recipes that you’ll often see around Christmas and Easter. Every family has their own little twist, but the soft texture, ricotta, and lemon are very traditional.
A Sweet Little Cookie with Big Lemon Personality
These lemon ricotta cookies bring together everything I love in a homemade lemon dessert recipe: a tender, cake-like crumb, bright citrus flavor, and an easy glaze that makes them look straight from a bakery case. They’re simple enough for a weekday bake, but special enough for holidays, baby showers, and cookie gift boxes.
If you try this Lemon Ricotta Cookies Recipe, let me know how it goes—I love hearing which variations you play with and whether they make it onto your family’s “must bake again” list. Leave a comment, share a photo, or explore more of my cozy cookie recipes next time you’re in the mood to bake something sweet and comforting.
Lemon Ricotta Cookies
Ingredients
- 2 cups all-purpose flour 250 g; unbleached preferred
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter 113 g; softened
- 1 cup granulated sugar 200 g
- 1 large egg at room temperature
- 1 cup whole milk ricotta cheese 240 g; drain briefly if very wet
- 2 teaspoons pure vanilla extract
- 1 tablespoon lemon zest from about 1–2 lemons; finely grated
- 2 tablespoons fresh lemon juice
- 1 1/2 cups powdered sugar 180 g; sifted
- 2-3 tablespoons fresh lemon juice for the glaze, to desired consistency
- 1-2 teaspoons milk or heavy cream for the glaze, as needed
- 1/2 teaspoon pure vanilla extract optional, for the glaze
- extra lemon zest or finely chopped candied lemon peel optional, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and fine sea salt. Set aside.2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- In a large mixing bowl, beat the softened butter and granulated sugar on medium speed for 2–3 minutes, until light and creamy.1/2 cup unsalted butter, 1 cup granulated sugar
- Beat in the egg until fully combined. Add the ricotta, vanilla extract, lemon zest, and lemon juice. Mix on medium speed until smooth and creamy; the mixture may look slightly curdled at first but will come together as you mix.1 large egg, 1 cup whole milk ricotta cheese, 2 teaspoons pure vanilla extract, 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice
- With the mixer on low speed, gradually add the dry ingredient mixture. Mix just until no streaks of flour remain. Scrape down the bowl and give the batter a final stir by hand. The dough will be thick and sticky, like a very soft cake batter.2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- Using a small cookie scoop or a tablespoon, scoop heaping tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. If needed, lightly grease the scoop or your fingers to help release and tidy the tops.
- Bake one sheet at a time for 11–14 minutes, rotating the pan halfway through. The cookies are done when the tops look set and no longer shiny, the edges are just barely golden, and the bottoms are lightly golden but not dark. Do not overbake; they should remain soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
- In a medium bowl, whisk together the powdered sugar, 2 tablespoons of lemon juice, and vanilla extract (if using). Add more lemon juice a teaspoon at a time, and a teaspoon or so of milk or cream if needed, until you have a smooth, thick-yet-pourable glaze that slowly runs off the spoon but still clings.1 1/2 cups powdered sugar, 2-3 tablespoons fresh lemon juice, 1-2 teaspoons milk or heavy cream, 1/2 teaspoon pure vanilla extract
- Place parchment or wax paper under the cooling rack for easy cleanup. Spoon or drizzle about 1 teaspoon of glaze over each cooled cookie, gently nudging it toward the edges so it just begins to drip down the sides. Garnish with extra lemon zest or finely chopped candied lemon peel, if desired. Let the cookies sit at room temperature for 30–45 minutes, or until the glaze is set and no longer tacky.2-3 tablespoons fresh lemon juice, extra lemon zest or finely chopped candied lemon peel
