Lemon Ricotta Cookies

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These Lemon Ricotta Cookies are a classic Italian cookie that melt in your mouth. Easy to make using pantry ingredients, and full of bright and rich flavor, it’s a traditional recipe that’s fool-proof to make right at home.

If you’ve never had Lemon Ricotta Cookies, you’re in for a treat. It’s a classic Italian cookie recipe that my family has been making for years. We always have them at Christmas, but they’re also delicious in the spring and summer.

The key to a bakery-style ricotta cookie is to buy high quality full-fat ricotta, drain it well of excess liquid, and don’t over-mix the cookie dough. These are one of my favorite cookies to make for a party since I can prep the dough in advance and chill it for up to a day. Then I just scoop and bake for a quick dessert. Be sure to also try my Lemon Ricotta Cake, you won’t want to miss it!

Lemon ricotta cookies freshly glazed with lemon icing, set on a wire rack to drip and dry.

Table of Contents

Why You’ll Love this Recipe

Great cookie recipe for beginner bakers. These are so simple to prepare with a hand mixer and a couple of bowls.
Easy to prep in advance. The dough for these ricotta cookies does need to be chilled before baking. This makes it a great cookie to prepare in advance making entertaining even easier!
The perfect cookie for gifting. Whether it’s a holiday or a dinner party, I love making these lemon ricotta cookies to bring to any event. They’re always gone in the blink of an eye!

Jenn’s Tip: When making these ricotta cookies with lemon, use whole milk ricotta for the best flavor and texture. A high quality cheese is so important here.

It’s a traditional Italian cookie that are popular in the Italian-American culture. They have a soft, cake-like texture thanks to the ricotta cheese.

They are originally from Sicily and parts of Southern Italy. Ricotta has long been used in desserts there to make them light and airy but also rich in texture.

Ingredients

Cookies:

Whole milk ricotta cheese: No part-skim ricotta for this cookie recipe! I like to buy the highest quality brand possible since it makes a different in the texture as well as flavor.
Unsalted butter: You will want to soften this in advance.
Granulated sugar: Responsible for sweetening the dough perfectly.
Large egg: Binds the lemon ricotta dough together.
Lemons: We’ll be using both the zest and juice from these for maximum citrus flavor!
All-purpose flour: Provides the structure to the cookie dough.
Baking powder: Leavening agent that helps the cookies to rise.
Salt: A small pinch brightens the lemon and blances the flavors.
Powdered sugar: Used for rolling the cookies prior to baking for that classic white crinkle texture.

Lemon glaze:

Powdered sugar: The base to any glaze that sweetens it and gives it that glossy top.
Fresh lemon juice: The liquid that thins the glaze to the right consistency to coat the top of the cookie beautifully.

Lemon ricotta cookie ingredients on a countertop: ricotta cheese, flour, baking powder, salt, egg, granulated sugar, powdered sugar, unsalted butter, and fresh lemons.

How to Make Lemon Ricotta Cookies

At least 1 hour before baking, drain the ricotta. Line a small colander with cheesecloth, paper towel, or a clean kitchen towel, add the ricotta, and set it over a bowl in the refrigerator. Let excess liquid drip off. While the ricotta drains, let the butter and egg come to room temperature.
Add the flour, baking powder, and salt to a small bowl and stir to combine. Set aside.

Sifted dry ingredients and drained ricotta prepared for lemon ricotta cookie dough.

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Add the softened butter and granulated sugar to a mixing bowl and beat for 1-2 minutes, until light and creamy.
Add the egg and mix until fully combined, scraping down the sides of the bowl.
Add the drained ricotta, lemon zest, and lemon juice and mix again until the mixture looks smooth and creamy.

Creamed butter, sugar, and egg mixture in a mixing bowl for lemon ricotta cookie dough.

Lemon ricotta cookie dough in a mixing bowl with drained ricotta and fresh lemon zest added to creamed butter, sugar, and eggs.

Add the flour mixture to the bowl in two additions, mixing on low or with a spatula just until you have a soft, sticky dough. Do not over-mix.
Cover the bowl and refrigerate the dough for about 45 to 60 minutes, until it firms up and is easy to scoop.
Add powdered sugar for rolling to a small bowl. Use a small cookie scoop (about 1 Tablespoon) or a spoon to portion the chilled dough into 1 to 1 and 1/4 inch balls. Roll each ball between your hands to smooth it, then roll it in powdered sugar so it is fully coated. Place the coated dough balls on the prepared baking sheets, leaving a little space between each cookie.
Bake for about 11 to 13 minutes, or until the bottoms are lightly golden and the tops are set with small cracks. The cookies should still feel soft in the center. Let them cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.

Freshly baked lemon ricotta cookies cooling on a wire rack before glazing.

To make the lemon glaze, add the powdered sugar, 2 Tablespoons of lemon juice to a small bowl. Stir until smooth and thick. Add more lemon juice, a few drops at a time, as needed, until the glaze is thick but slowly pours off a spoon in a ribbon.
Set the cooled cookies on a wire rack over a sheet of parchment. Spoon a small amount of glaze on top of each cookie, letting it gently spread toward the edges but not completely cover the crackles.
Let the glaze dry at room temperature until it is set and no longer tacky. The texture improves as the glaze dries; it will lose any pasty feeling and become smooth and slightly firm on top while the cookies stay soft and tender inside.

Lemon ricotta cookies cooling on a wire rack with a bowl of lemon glaze ready for glazing.

Glazed lemon ricotta cookie broken open to show the soft, tender crumb.

Expert Tips

Be sure to drain your ricotta well before mixing into the cookies. Well-drained ricotta is the key to getting soft cookies that are not wet or gummy in the center. Aim for at least 1 hour of draining time, or longer if the ricotta looks very wet.
Avoid over-baking so they stay moist. The cookies should bake up with a light crackled outside layer from the powdered sugar and a chewy, soft middle.
The lemon glaze should be on the thicker side. Let it dry completely so it loses any grainy texture and sets into a smooth, slightly firm cap. If your icing is too loose, simply add more powdered sugar by the tablespoon until it’s easy to drizzle but sets nicely.
Make sure your baking powder is fresh, especially if you only bake a few times a year; old baking powder won’t give the cookies a nice puff and crackle.
Don’t over-mix your cookie dough. This is key to a tender lemon ricotta cookie that almost melts in your mouth.
Use a cookie scoop to make even mounds of cookie dough. This helps the dough to bake evenly so no cookies bake for too long and become crunchy.

Storage

To store any leftover lemon ricotta cookies, keep the glazed cookies in an airtight container at room temperature for up to 3 days.

To freeze the cookies, bake and cool the cookies, but don’t add the glaze. Freeze in a single layer until firm, then transfer to a container. Thaw at room temperature and glaze just before serving.

FAQs

Do ricotta cookies need to be refrigerated in the fridge?

No they can be stored at room temperature for up to 3 days if in an airtight container.

What flavors pair well with ricotta?

We love to pair lemon as well as almond with ricotta.

Can you add lemon to ricotta?

Yes, in lemon ricotta cookies you can add the lemon zest and juice to ricotta to make it bright and flavorful.

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