Perfect for Spring and Easter gatherings.
These Lemon Ricotta Cookies are soft, pillowy and packed with bright lemon flavor in every bite. The ricotta keeps them incredibly moist, almost like cake, while fresh lemon zest and juice bring the flavor. They’re perfect for all your spring baking needs.
Ricotta Cookies
There are SO many variations of ricotta cookies. I love them all! They are little pillows of deliciousness that practically melt in your mouth. They also work great for so many flavor profiles like vanilla, almond, and anise.
Today we’re making the spring version with tons of fresh lemon flavor. This is a household favorite cookie! Keep in mind these aren’t a traditional cookie texture, they are very soft and moist.
Ingredients
The ricotta adds moisture and richness without making them heavy, while the lemon zest and juice bring the fresh flavor.
Cookie Ingredients
- all purpose flour
- granulated white sugar
- lemon juice & lemon zest
- egg
- kosher salt – I use Diamond Crystal in all my recipes
- unsalted butter
- whole milk ricotta – the star of the show
- baking soda
Lemon Glaze Ingredients
It’s a very simple and traditional glaze but we use lemon juice instead of water or milk to thin it. It really packs in that lemon flavor.
- powdered sugar
- lemon juice & lemon zest
How to Make Lemon Ricotta Cookies
- Make the dough: Mix the lemon zest into the white sugar until fragrant, then cream with the butter. Add in the egg, ricotta, and lemon juice and mix until smooth.
- Add dry ingredients: Whisk together the flour, baking soda, and salt, then gradually mix into the wet ingredients until just combined.
- Scoop and Bake: Scoop the dough in 1 tablespoon balls onto a baking sheet and bake until the bottoms are lightly golden.
- Cool and Glaze: Let the cookies cool completely before mixing and topping with the lemon glaze.
How to Store Lemon Ricotta Cookies
Store the baked and glazed cookies in an airtight container in the refrigerator. Wait for the glaze to fully set and separate each layer of cookies with small pieces of parchment paper so they don’t stick to each other.
Take the cookies out of the refrigerator 30 minutes before serving so they come to room temperature.
If you love lemon, these Lemon Spritz Cookies are also a spring cookie favorite.
How to Freeze Lemon Ricotta Cookies
Freeze baked but unglazed cookies in an airtight container. Line each layer with a piece of parchment to avoid sticking. Thaw at room temperature and add the glaze once fully defrosted.
I do prefer the texture when freshly baked and frosted, but freezing is possible.
Equipment I Use to Make Lemon Ricotta Cookies
- Wire Cooling Rack – really helps when glazing to allow the glaze to drip down and not pool
- Cookie Sheet – these USA Pan baking sheets are great quality
- Microplane – so helpful for zesting lemons
Frequently Asked Questions
Do Lemon Ricotta Cookies have to be refrigerated?
Yes, because they contain ricotta cheese. Refrigerate after the glaze hardens in an airtight container.
Why are my Lemon Ricotta Cookies flat?
Typically in this type of cookie it is from too much moisture. Most store bought ricottas are not overly wet. You may find if you are using a fresh variety from a local market that you need to drain it for 30 minutes or so with a cheesecloth to reduce the moisture.
Why are these cookies so soft?
That is expected, these ricotta cookies are very soft, almost leaning cake-like. They don’t have the traditional crispy edges you would expect in say a chocolate chip cookie.
Print
Lemon Ricotta Cookies
- Total Time: 40 minutes
- Yield: 4–5 dozen cookies 1x
Ingredients
- 3 ¾ cups all purpose flour
- 2 cups granulated white sugar
- 1 tablespoon lemon zest
- ½ teaspoon kosher salt
- 1 cup unsalted butter, softened
- 15 oz whole milk ricotta, drained if lots of liquid is present such as with fresh
- 1 teaspoon baking soda
- 1 egg
- 2 tablespoons lemon juice
Lemon Glaze Ingredients
- 1 ½ cups powdered sugar
- 2–3 tablespoons fresh lemon juice, start with 2 tablespoons and add more if needed to get the desired glaze consistency
- ½ teaspoon lemon zest
Instructions
- Preheat your oven to 350°F. Use a nonstick baking sheet or line a baking sheet with parchment paper.
- In a large mixing bowl, add 2 cups granulated sugar and 1 tablespoon lemon zest. Using your fingers, rub the zest into the sugar until fragrant.
- Add 1 cup softened, unsalted butter to the sugar and cream together until light and fluffy.
- Add in 1 egg and mix until fully combined.
- Mix in 15 oz whole milk ricotta and 2 tablespoons of fresh lemon juice until smooth.
- In a separate bowl, whisk together 3 ¾ cups all purpose flour, 1 teaspoon baking soda, and ½ teaspoon kosher salt.
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
- Using a 1 tablespoon cookie scoop, scoop the dough onto the baking sheet about 2 inches apart.
- Bake for 10-11 minutes, until the bottoms are lightly golden and the tops are fully set. The tops will not be golden.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together 1½ cups powdered sugar, 2 tablespoons fresh lemon juice, and ½ teaspoon lemon zest to make the glaze. Add up to 1 more tablespoon lemon juice as needed to reach a glaze consistency, it should be pourable but not thin like water.
- Spoon the glaze over the cooled cookies. Let the glaze set before serving or storing!
Notes
If the dough becomes too soft and unmanageable, throw the bowl in the fridge for 30 minutes and then scoop.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Sweet Tooth
- Method: Oven
- Cuisine: Italian
Pesto Green Beans
Leave a Reply