These lemon ricotta cookies are like a little ray of sunshine. Bright, soft, and a little bit cozy, they’re the kind of cookie I reach for when I want something simple but special-especially in spring and summer, though I’ve been known to bake them in the middle of January, too.
The texture of these easy lemon cookies is soft and cake-like, with a creamy tenderness from whole milk ricotta and just the right amount of citrus from fresh lemon juice and zest. They remind me of the cookies you would find in an Italian bakery, but without the fuss-just a few pantry staples and one bowl.
Pair them with coffee, tea, or honestly, nothing at all. They’re good enough to stand on their own.
Lemon Ricotta Cookies Ingredients
This short and sweet ingredient list keeps things simple but flavorful. Salted butter makes things easy, while the ricotta and lemon add moisture and brightness in every bite.
- All-purpose flour
- Baking powder
- Salt
- Salted butter
- Granulated sugar
- Egg
- Whole milk ricotta cheese
- Lemons: You will need 2-3 lemons for this recipe. In most cases, 2 good lemons will do the job, but grab a third lemon just in case-especially if it's on the small side or not super juicy.
- Powdered sugar
Instructions
- Step 1: Preheat oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt.
- Step 2: In a large bowl, beat the butter and sugar until light and fluffy. Mix in the egg, ricotta, lemon zest, and lemon juice until smooth.
- Step 3: Gradually stir in the dry ingredients until just combined. Scoop dough onto prepared baking sheet, spacing 2 inches apart.
- Step 4: Bake for 10–12 minutes until edges are lightly golden. Cool completely, then whisk glaze ingredients together and spoon over cookies.
Top tip:
If there’s one thing to remember with this recipe, it’s this: don’t skip draining the ricotta. Most of the time, especially with a fresh container, there won’t be much liquid-but if it’s been sitting, even just for a little while, you might notice a watery layer on top. Gently pour that off or let it sit inside of a fine mesh sieve to naturally drain.
You’re not aiming for completely dry ricotta here-just enough moisture removed to keep your cookies fluffy and prevent them from spreading too much. No need to squeeze or strain. Just a quick check makes a big difference.
Substitutions
- Salted butter: Use unsalted butter plus ¼ teaspoon of salt.
- Ricotta: Part-skim ricotta works too, just make sure it’s drained.
- Lemon zest: You can swap in orange or lime zest for a twist.
- Lemon juice: Bottled will work in a pinch, but fresh juice really shines.
Variations
Want to make these your own? Here are a few fun ways to switch things up:
- Add a berry twist: Fold in ⅓ cup of fresh blueberries for a fruity bite.
- Kid-friendly version: Skip the glaze and add a few sprinkles before baking. Or include the sprinkles on the glaze. I'm not judging!
- Holiday vibe: Swap in orange zest and a splash of almond extract for a cozier, festive flavor.
Equipment
No fancy tools needed-just what you probably already have:
- Mixing bowls
- Electric mixer
- Cookie scoop- I used a 2 inch cookie scoop. You can find the one I use here.
- Baking sheet
- Parchment paper
Storage
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to 1 week.
- Freezer: Freeze in a single layer, then transfer to a freezer-safe bag or container for up to 2 months. Let them thaw at room temp, and re-glaze if you like.
Lemon Ricotta Cookies
Equipment
- Mixing Bowls
- Electrical Mixer
- 2 inch Cookie Scoop
- Baking Sheet
- Parchment Paper
Ingredients
Cookies:
- 1 ¾ cups all-purpose flour, spooned and leveled
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) salted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- ¾ cup whole milk ricotta cheese, gently drained of any excess liquid
- 2 Tablespoons lemon zest, about 1 large lemon
- 3 Tablespoons lemon juice, about 1 large lemon
Lemon Glaze:
- 1 cup powdered sugar
- 1 Tablespoon lemon zest, about 1 large lemon
- 2 Tablespoons lemon juice, about 1 large lemon
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside for now.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Stir in the egg, ricotta cheese, lemon zest, and lemon juice and mix until incorporated.
- Gradually add the dry ingredients, mixing until just combined.
- Using a 2 inch cookie scoop, place dough onto the prepared baking sheet leaving a 2 inch gap between cookies.
- Bake for 10-12 minutes until the edges are lightly golden. Do not overcook. Transfer to a wire rack to cool.
- In a small bowl, whisk together the powdered sugar, lemon zest, and lemon juice until smooth. Add more powdered sugar or lemon juice until you have reached your desired consistency.
- Spoon the glaze over the cooled cookies and let set before serving.
Notes
- Be sure to drain any excess liquid from the ricotta if it’s been sitting open. It’s important to still leave some of the natural liquid present in ricotta, but just remove any excess. You don’t have to go crazy and squeeze every drop of liquid from the ricotta leaving the dough stiff and dry.
- Don’t over bake-the cookies should be pale with just golden edges.
Abi says
Just baked these Lemon Ricotta Cookies, soft, tender, and bursting with fresh lemon! The glaze is perfectly tangy and the ricotta keeps them so moist. New favorite!
Therese says
These were so light and fluffy I just couldn't stop at one!! Thank you for sharing the recipe!
Courtney says
These were perfectly lemony! The tip about draining the liquid from the ricotta was so helpful, thank you!
Tina says
Love how soft and fluffy these cookies are! Lemon is my Mom's favorite, so they are a hit!
Leanne Neill says
I made these cookies today and they were the bomb! Loved the zesty lemon flavor and the soft texture! Mmmmmmmm!
Karina says
My youngest loves lemon cookies, and these were a hit. Everyone loved how the ricotta made them so tender. The lemon flavor was just right. Delicious!
Eva says
These look so good. Very nostalgic. I gotta try them!