Lemony Ricotta Cookies with a tart lemon glaze are irresistibly soft and tender, offering a melt-in-your-mouth texture that makes each bite a delight.
The mild creaminess of ricotta balances the bright lemon flavor, creating cookies that feel light yet full of taste. These have become a family favorite and are sure to please yours as well.
Ricotta is a versatile ingredient I frequently use in both sweet and savory dishes. In this recipe it contributes moisture and a tender crumb without making the cookies heavy. I developed this version so the cookies would keep a cake-like puff—rather than spreading flat—and so the dough would be easy to shape and chill.
Why you’ll love this recipe
- Perfect for celebrations: Their bright lemon flavor makes these cookies a festive addition to any cookie tray or holiday spread.
- Cake-like texture: They stay soft and tender, almost like little lemon cakes in cookie form.
- Refreshing lemon taste: Zesty and clean, these cookies work well for winter holidays and springtime gatherings alike.
- Simple to make: The method is straightforward, so bakers of all skill levels can turn out consistent results.
- Great for gifting: Packaged in a box or tin, they make a thoughtful homemade present.
For exact ingredient amounts and full step-by-step directions, see the printable recipe card at the end of the page.
Ingredients
- Whole-milk ricotta: Use homemade or store-bought. If it’s very wet, drain off excess liquid before using.
- Unsalted butter: Use good-quality butter for best flavor; if you swap in salted butter, omit the added salt in the recipe.
- Sugar: The recipe uses both granulated and powdered sugar—read the instructions carefully to use each where directed.
- Lemon: You’ll need zest and juice from a lemon. Organic is preferable for zesting; if you use a conventionally grown lemon, wash it thoroughly.
Other essentials: all-purpose flour, an egg, baking powder, vanilla extract, and sprinkles for decorating if desired. Note: this recipe uses baking powder (not baking soda).
See the recipe card for exact quantities.
Instructions
Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
Add the granulated sugar to a mixing bowl, grate the lemon zest over it, and rub the zest into the sugar with your fingertips until fragrant.
Beat the butter into the lemon-scented sugar until light and fluffy, then add the egg and mix until incorporated.
Stir in the ricotta and vanilla extract until evenly combined.
Add the dry ingredients in two additions, mixing just until the dough is smooth and homogeneous.
Cover the dough and refrigerate for at least 2 hours or overnight to firm it up and improve the texture.
When ready to bake, preheat the oven to 350°F (180°C), line baking sheets, and roll the chilled dough into tablespoon-sized balls. Space them about 2 inches apart and bake 10–12 minutes, until the bottoms are golden. Transfer to a wire rack to cool.
For the glaze: strain the lemon juice to remove pulp, sift the powdered sugar into a bowl, then whisk in the lemon juice until smooth. Add a little more liquid if needed to reach a spreadable consistency.
Use a teaspoon to spread glaze over cooled cookies and add sprinkles before the glaze sets. Let the cookies stand on a rack until the glaze firms, about 30 minutes.
Note: The cookies are done when the tops feel set but remain fairly pale, and the bottoms are lightly browned. Avoid overbaking—these should be soft and cake-like.
Substitutions
- Butter: If using salted butter, omit the added salt in the dough.
- Lemon flavoring: You can replace lemon zest and juice with lemon oil or lemon extract. Lemon oil is potent—use just a few drops in the glaze and about 1/4 teaspoon in the dough. For lemon extract, try 1 teaspoon in the dough and 1/2 teaspoon in the glaze, and replace the juice with a little water or milk.
Variations
- Almond ricotta cookies: Replace lemon zest with 1 teaspoon almond extract and use milk or water in the glaze plus a touch of almond extract.
- Ricotta chocolate chip cookies: Omit lemon zest and fold in 3/4 cup mini chocolate chips with the dry ingredients; glaze or leave plain.
- Ricotta pistachio cookies: Stir in 3/4 cup toasted chopped pistachios with the dry ingredients for a nutty variation.
Equipment
An electric mixer (hand-held or stand) makes this recipe faster, but you can mix by hand with a wooden spoon if needed. Large baking sheets and parchment paper help bake batches evenly.
Storage
The dough can be made a day ahead and chilled overnight. Make the glaze just before decorating since it sets as it rests. Store baked, glazed cookies in an airtight container at cool room temperature for 3–4 days. For longer storage, refrigerate, but note the glaze may soften and colors can bleed when chilled.
Top tip
- Measure flour properly: stir, spoon into the cup, and level with a knife or use a scale for accuracy.
- Drain watery ricotta to avoid a loose dough.
- Use room-temperature butter so it creams smoothly with sugar.
- Keep the dough soft for a tender finish; avoid adding extra flour. Chilling the dough helps the cookies hold their shape.
- Cool cookies completely before glazing and add sprinkles while the glaze is still wet.
FAQ
They do not need refrigeration unless the environment is very hot and humid. Store in an airtight container at cool room temperature with parchment paper between layers.
Yes. Freeze them without the glaze for best results; glaze and decorate after thawing to preserve texture and appearance.
Common causes: incorrect ingredient ratios, overmixing after adding flour (which develops gluten), skipping the chilling step, or using very watery ricotta. Drain ricotta and follow measurements and chilling instructions for best rise.
Serving Suggestions
Include these cookies on a festive platter alongside other favorites for a beautiful assortment. They pair nicely with coffee or tea and add a bright contrast to richer sweets.
Related
Try these cookies alongside other classic Italian cookies for a varied and impressive spread.
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Lemon Ricotta Cookies Recipe
Ingredients
- 2 cups (250 grams) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115 grams) unsalted butter
- 1 cup (200 grams) granulated sugar
- 1 lemon (zest and juice)
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup (6 ounces / 170 grams) whole-milk ricotta
Lemon glaze
- 1 ½ cups (180 grams) powdered sugar
- 2 tablespoons (30 ml) fresh lemon juice
For decorating
- colored sprinkles (optional)
Instructions
To make the cookies
- Whisk the flour, baking powder, and salt together and set aside.
- Combine the granulated sugar and lemon zest, rubbing the zest into the sugar until fragrant.
- Beat the butter into the lemon sugar until light and fluffy. Add the egg and mix until combined.
- Stir in the ricotta and vanilla.
- Add the dry ingredients in two additions, mixing until just combined.
- Cover and refrigerate the dough for at least 2 hours or overnight.
- Preheat the oven to 350°F (180°C). Line baking sheets and roll tablespoon-sized portions of dough into balls, spacing them 2 inches apart. Bake 10–12 minutes until the bottoms are golden. Cool on a wire rack.
To glaze and decorate
- Strain the lemon juice, sift the powdered sugar into a bowl, and whisk in the juice until smooth. Adjust consistency with a little water or milk if necessary.
- Spread the glaze over cooled cookies with a teaspoon, add sprinkles while wet, and allow the glaze to set for about 30 minutes.
Notes
- Measure flour by spooning into the cup and leveling or use a kitchen scale for accuracy.
- Drain excess liquid from ricotta if it’s watery.
- Use room-temperature butter to ensure proper creaming with the sugar.
- Keep the dough soft and chill it—this yields tender, cake-like cookies.
- Cool cookies completely before glazing and add sprinkles while the glaze is wet.
- Thin the glaze a little at a time with milk or water until it reaches the desired consistency.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate. For precise values, calculate nutrition based on the specific brands and ingredients you use.