Lemon Ricotta Cookies
These lemon ricotta cookies are soft, thick, light and fresh! They have a strong lemon flavor and delicious lemon glaze on top. These cookies have a unique texture and flavor. The ricotta makes them more airy and cake like than traditional cookies. Perfect for springtime, Easter, Mother’s Day or rainy days!
Why You’ll Love This Recipe
- These lemon ricotta cookies are soft and delicious.
- They have the best unique flavor.
- The ricotta adds a creamy and airy texture.
- In addition, the ricotta adds a delicious Italian flavor.
- Both the cookies and glaze have a strong lemon flavor.
- The glaze is quick and easy to make.
- It adds the perfect little sweetness.
- These cookies can be made with gluten free flour.
- Additionally, this recipe is nut free.
- Check out these Gluten Free Lemon Cookies for another fun dessert!
Ingredients & Substitutions
These are the main ingredients and substitutions for lemon ricotta cookies. Scroll down to the recipe card for full ingredients list and instructions.
Use softened unsalted butter. Place butter on your kitchen countertop 1 to 2 hours before baking. It should be slightly soft to the touch, but not fully melted.
Granulated sugar adds sweetness. I have not tried this with another sweetener.
Only one egg needed. To make this egg free, replace 1 egg with ¼ unsweetened applesauce. Check out these Eggless Cookies for more egg free baking recipes.
Whole milk ricotta adds so much flavor! Most store bought ricotta comes pre drained. If needed, blot dry with paper towels before measuring.
Lemon juice and lemon zest add the lemon flavor. If necessary, replace with lemon extract. Lemon extract is flavorful. A little goes a long way.
Both regular all purpose flour and gluten free flour can be used. I do not recommend another substitute.
Baking powder helps these cookies rise.
Add in a pinch of sea salt if desired.
Powdered sugar, lemon juice and zest make up the glaze. For a thicker glaze, use less lemon juice or more powdered sugar.
Taste & Texture
These lemon ricotta cookies have a distinct flavor and texture. They taste like lemon cheesecake. They are sweet, fresh, zesty, and just slightly sour.
The ricotta adds a cake like, airy texture. They are very soft and thick. The glaze is smooth.
How to Make
First, make cookie dough. Add butter and sugar to a stand mixer or mixing bowl with hand mixer. Mix on high until combined.
Drain ricotta or pat excess moisture dry with paper towels.
Then, add in egg, ricotta, lemon juice and lemon zest to the bowl. Mix until combined.
Add in flour, baking powder and sea salt. Stir until cookie dough is formed. Cover with plastic wrap and refrigerate for at least 2 hours.
After dough has chilled, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
Use an ice cream scoop or cookie scoop to scoop balls of dough onto lined pan.
Bake for 11 to 12 minutes or until cookies look set but soft in the middle. The edges should be lightly golden. Remove from oven.
Once cookies are completely cooled, make glaze. Combine glaze ingredients in a small bowl. Mix until smooth.
Dip the top of each cookie in the glaze. Continue for all cookies. Finally, serve lemon ricotta cookies!
Expert Tips & Tricks
Carefully measure all ingredients for these lemon ricotta cookies.
If your ricotta is not already drained, drain. If needed, pat dry with paper towels.
Use either all purpose flour or gluten free 1 to 1 flour.
This lemon ricotta cookie dough must be chilled. It will be too sticky otherwise.
Chilling the dough also prevents the cookies from spreading too thin.
Use a cookie scooper to scoop balls of dough. This creates perfectly round, evenly sized cookies.
Do not bake too long. The cookies will be lightly golden around the edges. They will look soft in the middle still.
Only add glaze to fully cooled cookies. Do not attempt to glaze warm cookies. It will melt.
If needed, add a little more powdered sugar to the glaze to thicken it up.
If making ahead of time, wait to add the glaze. Add glaze before eating.
How to Serve & Store
Serve lemon ricotta cookies once cooled and glazed.
These cookies pair well with a glass of milk, coffee, tea or ice cream!
Store in the fridge for up to 5 days.
Freeze for 1 month if desired.
Frequently Asked Questions
These cookies are made of regular cookie ingredients plus ricotta. The ricotta adds moisture and cake texture. Therefore, only one egg is needed.
They taste like lemon cheesecake cookies. They are bright, fresh, a little sour, and zesty.
Use gluten free flour to keep these lemon ricotta cookies gluten free.
Yes, drain the ricotta cheese. This is vital. Otherwise, the dough will be very wet.
Hand Mixer: This is my go to hand mixer for cookies.
KitchenAid Stand Mixer: This strong mixer is great for so many different recipes. Truly a kitchen staple!
USA Pan 3 Piece Cookie Sheet Set: I always bake on these high quality pans. Pans do make a difference in the resulting cooking.
Pre-Cut Parchment Paper Sheets: Line pans with parchment paper.
Pyrex 3 Glass Mixing Bowls: These large mixing bowls are heavy duty and sturdy.
Pyrex Glass Measuring Cups: Use these glass measuring cups.
Spatula: Gently remove lemon ricotta cookies from pan.
You May Also Like
- Gluten Free Lemon Bars
- Candied Lemon Slices
- Lemon Blueberry Cookies
- Vegan Lemon Cookies
- Paleo Lemon Bars
If you make this lemon ricotta cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Lemon Ricotta Cookies
- ¾ cup powdered sugar
- 1 tbsp lemon juice
- pinch lemon zest
- First, make cookie dough. Add room temperature butter and sugar to a stand mixer or mixing bowl with hand mixer. Mix on high until combined.
- Drain ricotta or pat excess moisture dry with paper towels.
- Then, add in egg, ricotta, lemon juice and lemon zest to the bowl. Mix until combined.
- Add in flour, baking powder and sea salt. Stir until dough is formed. Cover with plastic wrap and refrigerate for at least 2 hours.
- After dough has chilled, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Use an ice cream scoop or cookie scoop to scoop balls of dough onto lined pan.
- Bake for 11 to 12 minutes or until cookies look set but soft in the middle. The edges should be lightly golden. Remove from oven.
- Once cookies are completely cooled, make glaze. Combine glaze ingredients in a small bowl. Mix until creamy.
- Dip the top of each cookie in the glaze. Continue for all cookies. Finally, serve!
- Whole milk ricotta cheese is typically already drained. If there is any excess moisture, blot dry with paper towel.
- Both regular all purpose flour and gluten free 1 to 1 flour work well.
- The dough will be thick but sticky before chilling.
- Do not skip the dough chilling step.
- Use a scooper to scoop dough onto pan. This creates equally sized round cookies.
- Wait until cookies have completely cooled before adding glaze.
- If making ahead of time, do not add glaze. Add glaze just before eating.
- Store cookies in the fridge for up to 5 days.
- Freeze for 1 month if needed.
- These are inspired by Giada de Laurentiis’ recipe for her cookies!
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6 Comments on “Lemon Ricotta Cookies”
I love how lemony these cookies were, the kids couldn’t get enough. Perfect with a cuppa!
These are addictive and delicious! I made my second batch with gluten free flour 1:1 and they turned out great.
I love how easy these whipped up and the lemon flavor was so uplifting!
I absolutely love using ricotta in baked goods. The texture is to die for and combined with the lemon in these cookies, it’s perfect!
I love lemon anything and these cookies are delish! Easy to make and the ricotta made them so rich and fabulous. Love them!
I do too! So glad you loved them!