Lemony Ricotta Cookies
Lemony Ricotta Cookies with a tart lemon glaze are irresistibly soft and tender, with a delightful melt-in-your-mouth texture that makes every bite a treat.
The subtle flavor of ricotta perfectly balances the fresh lemon flavor, creating a cookie that’s light yet full of taste. My family can’t get enough of them, and I’m sure yours will feel the same!
Ricotta is a versatile cheese I use in many recipes, like my mushroom ravioli and ricotta cavatelli. In my ricotta pie, it adds creamy richness without being too heavy. It’s also the key ingredient in these perfectly delicate and soft Lemony Ricotta Cookies, giving them their light texture.
For this recipe, I wanted a soft, tender cookie that puffed up when baked, unlike the flat ones I’d seen, and with dough that was easy to handle. My lemon ricotta cookies are just that – simple to make, with a fluffy texture and refreshing lemon flavor and have become a favorite in my house!
Why you’ll love this recipe
- Perfect for the holidays: With their festive, bright lemon flavor, these Lemony Ricotta Cookies make a great addition to any cookie tray or holiday menu.
- Cake-like texture: These cookies have a soft, tender texture and are melt-in-your-mouth delicious.
- Lemon flavor: The zesty lemon taste is bright and fresh so while these cookies are ideal for Christmas, they’re also the ideal spring and Easter cookies.
- Easy to make: This recipe is simple and quick, making it perfect for bakers of any experience.
- Ideal for gifting: These cookies make a thoughtful homemade gift, perfect for sharing with friends and family during the holiday season.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Whole milk ricotta cheese: Whether you use homemade ricotta cheese or store-bought ricotta from your local supermarket or favorite delicatessen, both will work perfectly. And if you end up with extra ricotta, remember that you can freeze ricotta for later use.
- Unsalted butter: Always use the best butter you can afford. Avoiding generic brands really does make a difference.
- Sugar: For this recipe, you’ll need both granulated sugar and powdered sugar. Read the recipe thoroughly so that you use the correct sugar.
- Lemon: One lemon should be enough to give you the zest and juice needed for this recipe. Organic is better because you’ll be using the zest but if you can’t get an organic lemon, be sure to wash the lemon very well.
You’ll also need a few other baking essentials: all-purpose flour, an egg, baking powder, and vanilla extract plus sprinkles of your choice. This recipe calls for baking powder, not baking soda, so be sure to use the correct leavening agent.
See recipe card for quantities.
Instructions
In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
Add the granulated sugar to a mixing bowl. Grate the lemon zest over the sugar, then rub it in with your fingertips until fragrant.
Beat the butter into the sugar until fluffy, then mix in the egg until fully combined.
Stir in the ricotta cheese and vanilla extract.
Gradually mix in the dry ingredients in two parts until the dough is smooth and well combined.
Cover the bowl with plastic wrap and chill for at least 2 hours or overnight.
Preheat the oven and line two baking sheets. Roll chilled dough into balls, place onto the prepared baking sheet, and bake until golden on the bottom. Cool on a wire rack.
Juice the lemon, strain out the pulp, and measure. Sift the powdered sugar into a bowl, add the lemon juice, and mix until smooth.
Use a teaspoon to spread the glaze over the cooled cookies. Add colored sprinkles before the glaze sets.
Let the Lemony Ricotta Cookies stand on a wire rack until the glaze sets, about 30 minutes.
Marcellina’s Hint: The cookies are ready when the tops are firm but still quite pale and the underside of the cookie will be browned. Don’t overcook these. Ricotta cookies should be soft and almost cake-like.
Substitutions
- Unsalted Butter – instead of unsalted butter use salted butter but remember to omit the added salt or your cookies will be too salty.
- Lemon – use lemon oil or lemon extract in both the dough and the glaze. If using lemon oil which is quite potent, use just ¼ of a teaspoon in the dough and a couple of drops in the glaze. When using lemon extract, use 1 teaspoon in the dough and ½ of a teaspoon in the glaze (or to taste). Either way, you’ll need to substitute water or milk for the lemon juice in the glaze.
Variations
- Almond Ricotta Cookies – Replace the lemon zest in the dough with 1 teaspoon of almond extract. For the glaze, use water or milk instead of lemon juice and stir in ½ teaspoon of almond extract for extra flavor.
- Ricotta Chocolate Chip Cookies – Skip the lemon zest in the dough and stir in ¾ cup of mini chocolate chips when adding the dry ingredients. You can leave the cookies plain or top them with a glaze. For the glaze, substitute water or milk for the lemon juice.
- Ricotta Pistachio Cookies – Stir in ¾ of a cup of toasted, chopped pistachios when adding the dry ingredients. These are really delicious when in combination with the Almond Ricotta Cookies variation.
Equipment
Using an electric mixer whether hand-held or standing, ensures that these Lemony Ricotta Cookies are quick and easy to make. You can make the dough with a wooden spoon by beating the butter and sugar until light and fluffy, but be prepared to put in some elbow grease!
This recipe makes a generous batch of cookies, so using large baking sheets helps you bake them faster. Other than that this recipe can be made with basic baking equipment.
Storage
The dough for Lemony Ricotta Cookies can be made the day before and then chilled overnight. However, the glaze will set if made in advance. This is simple to make, so make it just before you need it.
Store the baked and glazed cookies in an airtight container at a cool room temperature for 3 to 4 days. For longer storage, refrigerate them. However, keep in mind that the glaze may soften and sprinkles or colored sprinkles can bleed into the glaze when refrigerated.
Top tip
- Always measure flour properly: fluff it up with a stir, then spoon it into the measuring cup without packing. Level off the top with a knife. For accuracy, use a kitchen scale to weigh the ingredients.
- If the ricotta cheese is watery, make sure to drain off any excess liquid.
- It’s important to use room temperature butter for these cookies. This allows the butter and sugar to blend smoothly and prevents the mixture from separating when you add the egg.
- The cookie dough should be soft—that’s what gives these cookies their tender texture. Avoid adding extra flour. Don’t skip chilling the dough. This will firm the dough and improve the texture. Use a cookie scoop if you prefer when shaping the cookies.
- Make sure the cookies cool completely before decorating.
- When making the glaze, add milk or water a little at a time until it reaches the right consistency. Top the Lemony Ricotta Cookies with colored sprinkles while the glaze is still wet for the perfect finish.
FAQ
Lemon ricotta cookies don’t need to be refrigerated unless the weather is very hot and humid. Store the cookies in an airtight container with parchment paper between layers at cool room temperature.
Yes, these cookies can be frozen. I prefer to freeze these without the glaze because freezing affects the texture of the glaze. The cookies will look freshly baked if glazed and decorated after thawing.
Did you measure all the ingredients correctly? Incorrect ratios of butter, flour or ricotta cheese could cause your cookies to be flat.
Did you overmix the dough after adding the flour? Overmixing after adding the flour can activate gluten which can cause ricotta cookies to spread rather than rise.
Did you chill the dough as specified in the recipe? Don’t skip this step for perfect cookies.
Was the ricotta cheese very watery? Be sure to drain excess liquid from the ricotta for thicker cookies that don’t flatten during baking.
Serving Suggestions
Add these Lemony Ricotta Cookies to your festive cookie platter alongside Amaretti Cookies, Mustaccioli, and nutty Pignoli and you’re sure to impress everyone. Brew the coffee, and watch their faces light up with delight!
Related
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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, softened
- 1 cup (200 grams) white granulated sugar
- 1 lemon
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup (7 ½ ounces or 212 grams) whole milk ricotta cheese
Lemon glaze
- 1 ½ cups (180 grams) powdered sugar
- 2 tablespoons (30ml) fresh lemon juice
For decorating
- colored sprinkles to decorate
Instructions
To make the cookies
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Add the sugar to a mixing bowl. Grate the lemon zest directly over the sugar, then rub it in with your fingertips until fragrant.
- Add the butter to the lemon sugar. Then using a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. (A hand held electric mixer can also be used.)
- Beat in the egg until fully combined. Mix in the ricotta cheese and vanilla extract.
- Gradually add the dry ingredients to the butter and ricotta mixture in two parts, mixing until smooth and well combined.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F (180ºC) and line two large baking sheets with parchment paper. Roll tablespoons of dough into balls and place them 2 inches apart on the baking sheets. Bake for 10–12 minutes, or until the bottoms are golden brown. Transfer to a wire rack to cool completely.
To glaze and decorate the cookies
- Juice the lemon, strain it to remove pulp, and measure out the amount needed. Sift the powdered sugar into a small bowl, then stir in the lemon juice until smooth.
- Use a teaspoon to spread the glaze over the cooled cookies. Add colored spinkles before the glaze sets. Allow the cookies to stand for about 30 minutes until the glaze hardens.
Notes
- Measure flour properly: fluff, spoon into the cup, and level with a knife. For accuracy, use a kitchen scale.
- Drain excess liquid from watery ricotta cheese.
- Use room temperature butter to ensure smooth blending with sugar and prevent separation when adding the egg.
- Keep dough soft for tender cookies—don’t add extra flour. Chill the dough to firm it and improve the texture. A cookie scoop helps with shaping.
- Cool cookies completely before decorating.
- Add milk or water gradually to glaze for the right consistency. Top with colored sprinkles while the glaze is wet.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
delicious thank you for sharing
You’re welcome, Linda. Thank for taking the time to comment.