Lemon Ricotta Cookies are one of the most irresistible Italian cookies. Tender, light and fluffy cookies are packed with lemon flavor and topped with a divine lemon glaze! These cookies are so easy to make and always a fan favorite.
Lemon Ricotta Cookies Recipe
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My mom has been making Lemon Ricotta Cookies for as long as I can remember. They are one of my favorite cookies ever. They are the perfect tender, sweet, and tangy cookie thanks to the lemony glaze. We love to decorate them with different colored sprinkles for different holidays like Christmas, Easter, and Thanksgiving. They are always the first cookie to disappear in our Christmas cookie boxes and everyone asks for the recipe so they can make them on repeat!
What are Lemon Ricotta Cookies
Lemon Ricotta Cookies are a famous classic Italian cookie. With a signature lemon flavor and tangy lemony icing they are simply divine. The cookies have a light and tender cake like texture thanks to the ricotta cheese. These cookies come together so quickly and always disappear at parties!
More Fun Desserts
- Tiramisu
- Pumpkin Pie Dip
- Chocolate Chip Cookie Cheesecake Bars
- Maple Pecan Butter Tarts
- Strawberry Cheese Danish
- Caramel Apple Cheesecake Dip
Ingredients
- Butter - softened unsalted butter is part of the dough for these cookies.
- Sugar - regular granulated white sugar is perfect.
- Eggs - mixed into the dough.
- Lemon - both lemon juice and zest gives the cookies the most irresistible lemon flavor.
- Ricotta Cheese - this is an Italian cheese that is often used in Italian baking and cooking. It has a light and fluffy texture that is more comparable to cottage cheese than cream cheese. Please note, this recipe will only work with ricotta cheese. You cannot swap the cheese for a different variety of cheese.
- Flour - all purpose flour works great for this recipe.
- Baking Soda and Baking Powder - the combination of both baking soda and powder gives the cookies the most light and airy cake like texture.
- Salt
- Icing
- Powdered Sugar - the base for the icing. You cannot swap this for regular white sugar, it must be powdered sugar (also called icing sugar)
- Lemon Juice and Lemon Zest - the combination of both lemon juice and zest gives the glaze the best lemon flavor. The zest also adds a fun pop of color.
- Sprinkles - optional you can top the cookies with sprinkles. It's a fun way to customize them for different holidays like Christmas, Easter and Thanksgiving!
How to Make Lemon Ricotta Cookies
Full Printable Recipe at Bottom of page
- In a large bowl, using a handheld mixer on low speed or a spoon, mix together the softened butter and sugar until evenly combined.
- Mix in the eggs one at a time. Then add the lemon juice, lemon zest, and ricotta cheese. Mix until evenly combined.
- In a small box combine the flour, baking soda, baking powder, and salt. Mix until evenly combined.
- Fold in dry ingredients into the wet ingredients. Mix until evenly combined.
- Place the cookie dough in an airtight container, or cover the bowl with plastic wrap and chill for one hour or overnight. Note: the cookies can be baked immediately but they will flatten slightly when baking, it is recommend to chill the dough for at least 30 minutes before baking.
- Preheat oven to 350℉ degrees. Line 2 baking sheets with parchment paper.
- Using an ice cream scoop, cookie scoop, or spoon to scoop about 1 tablespoon of the cookie dough onto the baking sheet. Place the cookies 2 inches apart. You do not need to roll the dough into perfectly round balls, but if you prefer, you can.
- Bake the cookies for 14 to 16 minutes or until the edges and the bottom of the cookies are lightly golden brown. Cool on the baking sheet for 4-5 minutes, until cool enough to handle then transfer to a wire rack and allow to cool completely at room temperature.
- To make the glaze, whisk together the powdered sugar and lemon zest with half of the lemon juice. Gradually add in additional splashes of lemon juice until the glaze is just thick enough to glaze the cookies. Dip the top of each fully cooled cookie into the icing and transfer back to the wire rack for the icing to set.
- Tip: do not try to glaze the cookies until they are FULLY cooled or else the glaze will melt off the cookies.
Tips for the Best Lemon Ricotta Cookies
- Ricotta Cheese - this recipe will only work with ricotta cheese. You cannot swap this for cottage cheese, mascarpone cheese, cream cheese, or any other cheese. Depending on the brand of ricotta cheese used, if it is very wet you can use a paper towel to blot it dry to remove some of the excess moisture.
- Baking - these cookies will remain very pale on the top when baked, the tops do not brown. Keep this in mind so you do not over bake the cookies. Once the edges and bottoms start to slightly brown this is when you know the cookies are done!
- Glaze - it is crucial to allow the cookies to fully cook on a wire rack before you glaze them! If you start to glaze the cookies while they are even slightly warm, the icing will just melt right off. Please wait for the cookies to fully cool at room temperature. If you are in a pinch for time you can pop the cookies in the fridge uncovered for 5-10 minutes, not any longer or else the tops will get tacky, and then glaze the cookies.
FAQ
These cookies are served at room temperature.
Store cooled lemon ricotta cookies in an airtight container in the refrigerator for up to week, or freezer for up to 1 month. Store them separate from other baked goods as the lemon flavor can transfer to the other baked goods. Leftover glazed cookies can be stored in an airtight container in the fridge for up to 3 days. Unglazed can remain at room temperature in an airtight container.
Yes! Allow the baked cookies to fully cool at room temperature. Transfer to an air tight container or Ziploc bag (place a piece of parchment paper between the layers if stacking the cookies) and freeze for up to 3 months. Allow to thaw overnight and then glaze the cookies.
You can make the cookie dough and chill in the fridge overnight before baking. Bake the cookies following the recipe directions and then allow to fully cool. Glaze the cookies once cooled and enjoy!
If making these cookies for Christmas cookie boxes, we recommend baking the cookies and freezing them unglazed. Just before assembling the boxes thaw the cookies and glaze them.
This recipe is vegetarian.
Use gluten free flour, note that the texture of the cookies may change slightly.
Easy Italian Dinners
- Five Cheese Ziti al Forno
- Olive Garden Copycat Chicken Scampi
- Bruschetta Chicken
- Baked Rigatoni with Sausage
- Lasagna Soup
Enjoy!
- Sab
Lemon Ricotta Cookies
Ingredients
- ½ cup unsalted butter (softened)
- 1 cup sugar (granulated white sugar)
- 2 eggs (at room temperature)
- 1 lemon (zested)
- 3 tablespoon lemon juice
- 2 cups ricotta cheese
- 2 ½ cup all purpose flour
- 2 teaspoon baking soda
- 2 teaspoon baking powder
- ½ teaspoon salt
Icing
- 1 ½ cups powdered sugar
- 3 tablespoons lemon juice
- 1 lemon (zested)
Instructions
- Prep: you will use 1 lemon for the cookie dough, and 1 lemon for the icing. Zest both lemons first and keep the zest on two separate plates until ready to use. Then juice both lemons into separate bowls until ready to use. You will get about tablespoon of juice from 1 lemon, you can microwave the lemon for 5-8 seconds first to release more juice.
- In a large bowl, using a handheld mixer on low speed or a spoon, mix together the softened ½ cup unsalted butter and 1 cup sugar until evenly combined.
- Mix in the 2 eggs one at a time. Then add the 3 tablespoon lemon juice, zest of 1 lemon, and 2 cups ricotta cheese. Mix until evenly combined.
- In a small box combine the 2 ½ cup all purpose flour, 2 teaspoon baking soda, 2 teaspoon baking powder, and ½ teaspoon salt. Mix until evenly combined.
- Fold in dry ingredients into the wet ingredients. Mix until evenly combined.
- Place the cookie dough in an airtight container, or cover the bowl with plastic wrap and chill for one hour or overnight. Note: the cookies can be baked immediately but they will flatten slightly when baking, it is recommend to chill the dough for at least 30 minutes before baking.
- Preheat oven to 350℉ degrees. Line 2 baking sheets with parchment paper.
- Using an ice cream scoop, cookie scoop, or spoon to scoop about 1 tablespoon of the cookie dough onto the baking sheet. Place the cookies 2 inches apart. You do not need to roll the dough into perfectly round balls, but if you prefer, you can.
- Bake the cookies for 14 to 16 minutes or until the edges and the bottom of the cookies are lightly golden brown. Cool on the baking tray for 4-5 minutes, until cool enough to handle then transfer to a wire rack and allow to cool completely at room temperature.
- To make the glaze, whisk together the 1 ½ cups powdered sugar and zest of 1 lemon with half of the 3 tablespoons lemon juice.
- Gradually add in additional splashes of lemon juice until the glaze is just thick enough to glaze the cookies. Dip the top of each fully cooled cookie into the icing and transfer back to the wire rack for the icing to set.
- Tip: do not try to glaze the cookies until they are FULLY cooled or else the glaze will melt off the cookies.
Notes
Nutrition
LuAnn Vb says
Does the glaze set up enough for stacking cookies?
Sabrina says
If you are stacking them we do recommend keeping them in the fridge. If the cookies get too warm the icing will start to melt slightly IF the cookies are stacked.