Zest up your baking routine with these lip-smacking Lemon Ricotta Cookies. These delightful treats strike the perfect balance between tangy and sweet, making them a citrusy sensation for your taste buds. Whether you’re snapping pics for the ‘gram or indulging in a cozy treat, these cookies are destined to be your new kitchen BFF.
Why You’ll Love These Lemon Cookies
- Soft and Fluffy: These cookies are what dreams are made of. They are light, fluffy, and loaded with citrus flavor.
- Full of Citrus: One bite and you will be hooked!
- Personal Favorite: I’m a huge fan of lemon flavored treats. So good and so hard to resist.
I was first introduced to these Italian cookies waaaaay back in high school. I was on a trip to the big apple with a friend for Thanksgiving and we were enjoying the most magnificent spread of treats supplied by her aunts and grandma. The star of the show? These ricotta cookies.
Picture this: a Lemon Ricotta Cookie is a bite-sized burst of sunshine! Imagine the zingy freshness of lemon zest and juice beautifully mingling with the creamy richness of ricotta cheese. The result? A soft, cakey cookie that’s both tangy and subtly sweet, leaving a delightful citrusy aftertaste. It’s like a lemonade stand in cookie form – refreshing, comforting, and utterly delicious. One bite, and you’ll be transported to a world of zesty bliss that’s hard to resist.
Lemon Ricotta Cookie Ingredients
Here’s the deal with this soft ricotta cookie recipe, it’s different. People always question how these are going to taste when I first bring them out. They are soft and resemble a cake cookie texture. The lemon flavor is robust and the scent is incredibly delicious.
- Flour: I have only made these with all-purpose, or white, flour.
- Baking powder: Always triple check the expiration date of your leavening agents. Fresh is best.
- Salt: Just a touch to help give the flavors a boost.
- Butter: Unsalted butter is ideal. However, if you need to use salted butter you can simply leave out the added salt called for.
- Sugar: Granulated, or white, sugar is ideal for these cookies.
- Eggs: Large eggs. Pro tip, if your eggs are at room temperature they mix into the batter quicker which helps to avoid overmixing. Less mixing = a fluffier cookie.
- Ricotta: Yes, ricotta cheese. Ricotta brings an irresistible tenderness and moisture to the party, resulting in cookies that are soft, cakey, and oh-so-melt-in-your-mouth.
- Lemons: You will use both juice and zest of the lemon for the optimal flavor.
One bite and you are hooked. I like to make mine in mini versions, that way you have even more bite sized treats to share, but you can definitely make them larger.
Ricotta Cookies Recipe
- PREP: Preheat the oven to 375 degrees. Line two large cookie sheets with parchment paper, or silicone baking mats, and set aside for later.
- DRY: Combine the flour, baking powder, and salt into a medium sized bowl. Gently whisk to combine the dry ingredients. Set aside for later.
- BUTTER: Place the butter and sugar into the bowl of a stand mixer that is fitted with the paddle attachment, or a mixing bowl with a hand mixer, and mix at medium speed until combined and fluffy. This should take 1 to 2 minutes.
- DOUGH: Add the eggs, ricotta, lemon juice, and lemon zest to the butter and mix at low speed until incorporated, scraping the sides of the bowl once halfway through mixing. Slowly stir in the dry ingredients and mix until the dough has formed, about 1 to 2 minutes.
- BAKE: Spoon the dough in 1 tablespoon portions onto the prepared baking sheets. Bake for 12-15 minutes, or just until the edges have slightly browned. Remove and place on a cooling rack while you prepare the glaze.
Craving more lemon? Try my Lemon Coconut Cupcakes!
- Baking Trays: I am a big fan of my Nordic Ware pans (affiliate). I have both the half sheet and full pan sizes and they are amazingly easy to clean.
- Silicone Baking Mats: Parchment paper is king in my kitchen, but only when both of my silicone baking mats (affiliate) are dirty. They are SO great for so many things and worth the $13 for a set of 3.
- Cookie Scoop: You can use a measuring cup. However, a 1 tablespoon cookie scoop (affiliate) is so handy and makes the process extra speedy.
I don’t recommend replacing the zest. Zest adds intense flavor. Use both zest and juice for the best lemony punch.
Yes, you can freeze the dough for up to 2 months. Thaw in the fridge before baking.
Keep them in an airtight container at room temperature for up to 3-4 days.
Sure thing! Prepare the dough and refrigerate for up to 24 hours before baking.
Absolutely, you can definitely get creative with citrus flavors for your Ricotta Cookies! While lemon adds a zesty kick, you can experiment with orange, lime, or even a combination of citrus fruits. Just remember to adjust the quantities of zest and juice accordingly to maintain the perfect balance of flavors.
Lemon Ricotta Cookies
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup butter softened
- 2 cups sugar
- 2 large eggs
- 1 (15oz) whole milk ricotta cheese
- 3 tablespoons lemon juice
- zest of 2 lemons
- 1½ cup powdered sugar
- 3 tablespoons lemon juice
- zest of 1 lemon
- Preheat the oven to 375 degrees. Line two large cookie sheets with parchment paper, or silicone baking mats, and set aside for later.
- Combine the flour, baking powder, and salt into a medium sized bowl. Gently whisk to combine the dry ingredients. Set aside for later.
- Place the butter and sugar into the bowl of a stand mixer that is fitted with the paddle attachment, or a mixing bowl with a hand mixer, and mix at medium speed until combined and fluffy. This should take 1 to 2 minutes.
- Add the eggs, ricotta, lemon juice, and lemon zest to the butter and mix at low speed until incorporated, scraping the sides of the bowl once halfway through mixing.
- Slowly stir in the dry ingredients and mix until the dough has formed, about 1 to 2 minutes.
- Spoon the dough in 1 tablespoon portions onto the prepared baking sheets.
- Bake for 12-15 minutes, or just until the edges have very slightly browned. Remove and place on a cooling rack while you prepare the glaze.
- Whisk the powdered sugar, lemon juice, and zest in a small bowl.
- Spoon 1/2 of a teaspoon onto each cooled cookie. Spread with the back of a spoon or a knife.
- Allow to set for an hour. Package as desired.
Like this recipe? You will love my:
- Perfect Lemon Bars
- The BEST Lemonade
- Lemon Pie Bars
- Easy Lemon Cupcakes
- Lemon Pie Bars
- Lemon Cheesecake Bars in a 9×13