These Lemon Ricotta Cookies have a soft and tender texture and simply burst with lemon flavor. An easy drop cookie recipe you're going to love. The zesty lemon flavor is perfect for the spring and summer, or anytime you need a bit of sunshine in your life.
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Ricotta cheese is the secret ingredient in this easy Italian-inspired cookie recipe. Adding this thick, yet creamy dairy cheese to cookies adds moisture, richness, and tenderness to the cookies giving them a divine texture and flavor.
They're an all-occasion cookies that are easy to make and suited to a wide variety of events. Carry them along on a picnic, serve them up for a party, or make a batch for the family to indulge in over the weekend!
If you love these tender lemon cookies, you need to try my Italian Easter Cookies and Cherry Blossom Cookies next.
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Ingredients
Here's a look at the main ingredients you need for making lemon ricotta cookies. I highly recommend avoiding substitutions unless I've mentioned them below as they can greatly affect the chemistry of the cookies.
- Unsalted butter: Unsalted works best for getting the flavor just right. If you decide to use salted you will need to adjust or leave out the salt.
- Sugar: The cookies are sweetened with granulated sugar while powdered sugar is best for the glaze.
- Lemon Juice and Zest: Fresh lemon brings the best flavor! Zest the lemons first and then roll the lemons on the counter before cutting them to loosen up the juices on the inside. If you happen to only have bottled, make sure to use pure lemon juice.
- Vanilla: Use pure vanilla extract for the best flavor.
- Egg: Adds additional moisture and contributes the structure of the cookies.
- Ricotta cheese: Use full-fat ricotta cheese for the best flavor and richness. While you may be tempted to use lower-fat or skim ricotta, it's not the best idea as it may alter the texture and flavor significantly.
- All-purpose flour: Use your favorite brand.
- Baking powder: Gives your lemon cookies the perfect amount of lift.
- Salt: Enhances all the flavors and is essential, especially in sweets.
See the recipe card for full list of ingredients and quantities of each one.
How to Make Lemon Ricotta Cookies
- Beat together the butter and sugar in a large bowl using an electric mixer on medium until the mixture is light and fluffy.
- Add the vanilla and egg to the bowl and mix again to incorporate them into the sugar mixture. .
- Add the ricotta cheese, lemon zest, and lemon juice to the bowl. Reduce the speed of your electric mixer to low and continue mixing until everything is fully combined.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Add the flour to the wet ingredients and mix until evenly distributed.
- Scoop the dough using a one tablespoon cookie scoop to form small dough balls. Do not attempt to roll the dough into balls as it will be too sticky to handle. Place the cookie dough in the refrigerator for at least one hour. After they're chilled, transfer the chilled cookie dough balls onto your prepared cookie sheet.
- Bake the cookies for 12 minutes or until the bottoms are lightly browned and the top of the cookies are opaque. Transfer the cookies to a wire rack to chill completely.
- Whisk together the confectioners sugar and lemon juice to make the cookie glaze.
- Drizzle the glaze over the cooked cookies.
- Top the glazed cookies with additional lemon zest for flavor and a splash of color.
Storage Tips
- Storing: Place the cookies in an airtight container and keep them at room temperature for up to a week. To extend the shelf-life you can freeze unglazed cookies for up to two months.
- Freezing the Cookie Dough: If you want to make the cookie dough in advance you can freeze the cookie dough balls to use later on. Place them on a baking sheet and then freeze the entire tray. Once they're frozen you can transfer them to a sealed container or a zip-top bag. When ready to bake, allow them to thaw slightly before placing them on a baking sheet and baking.
- Storing the Glaze: You can prepare the glaze ahead of time and store it in the refrigerator. When ready to use, let it come to room temperature first. Then give it a good whisk to restore the creamy consistency before drizzling it over the cookies.
Expert Tips
- Chilling the Dough. This step is essential to prevent the cookies from spreading too much during baking. Allowing the cookie dough to sit for an hour also helps enhance the flavors. If you skip this step you may end up with flatter cookies.
- Use a Cookie Scoop. It's important the cookies are the same size so they cook more evenly. If you don't have a scoop you can use a tablespoon measure instead.
- Avoid Substitutions. This cookie recipe is pretty simple and there's not a log of room for changing the ingredients. If you do it may alter the texture of the cookies.
- Cool the Cookies. It's important the cookies are fully cooled before adding the glaze.
Recipe FAQs
Yes, you can! Just make sure you have enough space in your mixing bowl for a double batch. If not, you might consider making two separate batches. You can bake all the cookies at one time or store half the cookie dough in the freezer to use later on.
Use the timing in the recipe card as guideline, it's generally correct but may vary depending on your oven. The cookies are ready when the bottoms are lightly browned and the tops are opaque.
More Cookie Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Lemon Ricotta Cookies
Equipment
- Lemon zester
Ingredients
Cookies
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1 egg
- 1 cup full fat ricotta cheese
- Zest from 1 lemon
- 2 Tablespoons fresh lemon juice
- 1 ½ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Glaze
- 1 cup confectioners sugar
- 1 Tablespoon lemon juice
Instructions
- Prepare a baking sheet with parchment paper.
- In a large bowl, use an electric mixer on medium speed to beat together the butter and sugar until light and fluffy.
- Add the vanilla and egg and mix until well incorporated.
- Add the ricotta cheese, lemon zest and lemon juice. Reduce speed to low and continue mixing until fully combined.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Add the flour to the wet ingredients and mix until evenly distributed.
- Use a 1 Tablespoon cookie scoop to form small dough balls. Do not attempt to roll, the dough will be too sticky to handle. Place in the refrigerator for at least one hour.
- Preheat the oven to 350 degrees and transfer the chilled cookie dough balls onto the prepared cookie sheet.
- Bake for 12 minutes or until the bottoms are lightly browned and the top of the cookies are opaque.
- Transfer to a cookie rack to chill completely.
- When the cookies are cooled, prepare the glaze by whisking together the confectioners sugar and lemon juice. Drizzle over cooked cookies and top with additional lemon zest, if desired.
- Allow the glaze to set before serving.
Notes
- Chilling the Dough. This step is essential to prevent the cookies from spreading too much during baking. Allowing the cookie dough to sit for an hour also helps enhance the flavors. If you skip this step you may end up with flatter cookies.
- Use a Cookie Scoop. It's important the cookies are the same size so they cook more evenly. If you don't have a scoop you can use a tablespoon measure instead.
- Avoid Substitutions. This cookie recipe is pretty simple and there's not a log of room for changing the ingredients. If you do it may alter the texture of the cookies.
- Cool the Cookies. It's important the cookies are fully cooled before adding the glaze.
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