Lemon Ricotta Cookies – These lemon infused cake-like Ricotta Cookies are soft, light, moist and totally addicting! Topped with a simple sweet lemon glaze, these Italian Ricotta Cookies are sure to become a favorite!
Ricotta cookies are like small cake bites, soft, tender and not overly sweet. The lemon glaze adds the perfect hint of tartness and sweetness to these lemon cookies. Although I am not a fan of glazes, in this particular cookie recipe the glaze is a must.
The first time I had Italian Ricotta Cookies was at a friends house. They were delicate and incredibly tasty. I didn’t know their name and was shocked to learn they were made with ricotta cheese. Ricotta cheese? You mean the stuff that goes into a lasagna? what? Well, I am here to tell you, these lemon cookies do not taste like cheese and don’t have a hint of savory in them!
How To Make Lemon Ricotta Cookies
- In a medium bowl, combine the flour, baking powder and salt and set aside.
- Add the butter and sugar to the bowl of your stand mixer fitted with the paddle attachment or into a large bowl if you are using a hand mixer.
- Cream the mixture together on medium speed until creamy and fluffy.
- Add the eggs one at a time and mix until well combined.
- Add the ricotta cheese, lemon juice and lemon zest and beat on low speed until combined.
- Gradually stir in the dry ingredients until just incorporated.
- Spoon the dough onto a baking sheet lined with parchment paper. You want to leave about 2 inches between each cookie as they will expand a bit.
- Bake and when done, let the cookies sit on the baking sheet for about 10 minutes before transferring them to a cooling rack.
Making the Lemon Glaze
Ingredients: Powdered sugar, lemon juice and lemon zest.
- Stir together the glaze ingredients until the mixture becomes smooth.
- If needed, add additional lemon juice until you reach a desired consistency. The glaze should be easy to spread and not too runny.
Glazing the Lemon Ricotta Cookies
- Place the cooling rack over a baking sheet for easy clean up.
- Spoon the lemon glaze over each cookie. Use a butter knife or icing spatula to spread the icing.
- If you would like you can decorate the cookies by adding sparkling sugar and sprinkles at this point.
- Let the glaze set for a couple of hours before storing or transporting the cookies.
You have questions? We have answers!
Yes, you can make the cookie dough and refrigerate it for up to 3 days. You can also freeze the dough for up to 2 to 3 months.
Yes, however I recommend to freeze the cookies without any glaze. After thawing, the glaze gets a bit wet and “messy”
Lemon Ricotta Cookies Recipe Tips
- I use whole milk ricotta cheese for this recipe. This cheese is creamier and richer than the 2% skim milk one.
- Chilling the dough for 20 minutes in the refrigerator prevents the cookies from getting too flat when baked. I must admit, I hardly ever follow this step because I am always in a rush to bake and eat the cookies!
- I made the cookies for this post larger than the recipe indicates. I used a small ice cream scoop to guarantee all the cookies were about the same size.
Other Dessert Recipes:
- Lemon Loaf Cake with Lemon Glaze
- Lemon Poke Cake
- Homemade Peach Crisp
- Shortbread Lemon Bars
- Easy Mini Lemon Meringue Pies
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Lemon Ricotta Cookies with Lemon Glaze
Ingredients
For the Ricotta Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, room temperature (1 stick)
- 2 cups sugar
- 2 eggs
- 15 ounces whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon
For the Lemon Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
OPTIONAL
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
To Make the Cookies:
- Combine the flour, baking powder, and salt in a medium bowl and set aside.
- In an electric stand mixer fitted with a paddle or a handheld mixer with the whisk attachment, beat the butter and sugar together on high speed until creamy and fluffy, about 2 minutes. Add the eggs one at a time,and with the mixer on low beat until well combined. Scrape the size of the bowl as needed.
- Add the ricotta cheese, lemon juice, and lemon zest and beat on low speed until combined. Gradually, stir in the dry ingredients and mix until just incorporated.
- Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Leave about 2 inches between each cookie.
- Bake for 15 minutes, until slightly golden around the bottom edges. Remove from the oven and let the cookies rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely before glazing.
Glaze:
- Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Add extra lemon juice if needed until the glaze reaches the right consistency.
- Spoon the lemon glaze over each cookie. Use a knife to gently spread if needed. Sprinkle with decorating sugar and/or colored sprinkles. Let the glaze set for about 2 hours.
Chef’s Tips
- Chilling the dough for 20 minutes in the refrigerator prevents the cookies from getting too flat when baked. Although this is not a necessary step in the recipe, if you have time you can certainly do it.
- You can make the cookie dough ahead of time and refrigerate it for up to 3 days. You can also freeze the dough for up to 2 to 3 months.
- Recipe adapted from Giada’s Italian Lemon Ricotta Cookies
Pam says
These cookies are so good. I have made the orange version of them also. Keeper!!!
Natalie B says
These cookies are sooo good. I made them with my seven year old son. He didn’t care for the icing because it was very tarty, almost tasted like key lime pie. I remade the icing without so much lemon zest and he was happy to gobble them up.
Stephanie says
If I don’t have a stand mixer (just a hand mixer) will that be ok?
Kathy says
Absolutely!
Natalie says
I love lemon and ricotta together! These cookies look so delicious!
Kathy says
Thank you!
Taylor says
Ricotta adds the best texture and flavor to cookies! Love that lemon glaze on top!
Taryn says
Lemon cookies are SO good. We love this recipe!
Jennifer Stewart says
They look fabulous! Love Ricotta and lemon together.
Isabella says
I have one word for these cookies AMAZING!
Kathy says
Thank you! We love these cookies!