Lemon Ricotta Cookies
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Lemon Ricotta Cookies are soft, pillowy bites of sunshine that melt in your mouth. This recipe is light, bright, and surprisingly simple. Perfect for when you want something sweet but not over-the-top. If you’ve never baked with ricotta, don’t worry. These cookies will make you a believer.
Need more cookies to add to your collection? You are going to love my Coconut Lime Sugar Cookies, Savannah Smiles, Coconut Macaroons!
Why You’ll Love This Recipe
- Easy lemon dessert: Perfect when you’re craving something sweet, citrusy, and simple to make.
- Spring or summer baking idea: The fresh lemon flavor makes them a seasonal favorite for warmer months.
- Holiday cookie exchange idea: A refreshing alternative to chocolate or spice cookies during cookie swaps.
These Lemon Ricotta Cookies are soft, pillowy, and packed with bright citrus flavor. The ricotta keeps them extra tender, giving each bite a cake-like texture that melts in your mouth. They’re the kind of cookie that feels fancy but comes together with simple, everyday ingredients.
Topped with a fresh lemon glaze, they’re the perfect treat for spring, summer, or anytime you need a little sunshine on a plate. Whether you’re baking for a party or just want something sweet and light, this recipe is an easy win.
Ingredients You’ll Need
These soft-baked cookies are unlike your typical lemon treat. With a cake-like texture and bold citrus flavor, they’re the kind of cookie that surprises people in the best way. Here’s what you’ll need to make them:
- All-Purpose Flour – Regular white flour works best here. It gives the cookies structure while keeping them tender.
- Baking Powder – This gives the cookies their light, fluffy lift. Make sure yours is fresh—expired baking powder can ruin the batch.
- Salt – Just a pinch helps balance the sweetness and enhances the lemon flavor.
- Unsalted Butter – Unsalted is ideal so you can control the salt in the recipe. If you only have salted, just skip the added salt.
- Granulated Sugar – White sugar keeps things sweet without overpowering the lemon.
- Large Eggs – Room temperature eggs blend into the batter more easily, which helps keep the cookies soft and airy.
- Ricotta Cheese – The secret ingredient! Ricotta makes these cookies ultra-moist and gives them that signature cakey bite.
- Lemon Juice & Zest – You’ll use both for maximum lemon flavor. Fresh is best—the zest really brings the brightness.
Pro tip: Try making these as mini cookies. They’re perfect for sharing and totally poppable, but you can go full-size if you’re feeling bold. Either way, one bite and you’re all in.
Jesseca’s Recipe Review
These Cookies are everything I love in a dessert. Soft, slightly cakey, and bursting with fresh lemon flavor. They’re the kind of cookie that surprises people (in the best way) and always disappears fast. I like to make a batch ahead and glaze them the next day. It actually makes the flavor pop even more.
Tip from Jesseca:
For bakery-style flavor, add a tiny splash of vanilla or almond extract to the glaze. It rounds out the lemon and gives the cookies a subtle, irresistible twist.
Variations
These easy ricotta cookies are pretty perfect as-is, but there’s plenty of room to make them your own. Here are a few fun twists to keep things interesting:
- Add berries – Gently fold in a handful of fresh or freeze-dried blueberries or raspberries for a fruity upgrade.
- Swap the citrus – Try orange or lime zest and juice for a new flavor profile that still brings that bright, tangy vibe.
- Make it mini – Scoop smaller portions of dough for bite-sized cookies perfect for parties or gifting.
- Amp up the texture – Add a tablespoon of poppy seeds or shredded coconut for a little crunch and visual interest.
These are super adaptable, so don’t be afraid to experiment. Just keep the base recipe the same for that soft, tender texture everyone loves.
Lemon Ricotta Cookie Recipe
These cookies are easier than they look, and the steps are super straightforward. Here’s a peek at the process so you know exactly what you’re getting into:
- Preheat and prep – Heat the oven to 375°F and line two baking sheets with parchment or silicone mats.
- Mix dry ingredients – Whisk together flour, baking powder, and salt in a separate bowl.
- Cream butter and sugar – Beat until light and fluffy, about 1 to 2 minutes.
- Add wet ingredients – Mix in eggs, ricotta, lemon juice, and zest until fully combined.
- Stir in dry mix – Slowly add in the flour mixture and beat until a soft dough forms.
- Scoop and bake – Drop by tablespoons onto baking sheets and bake for 12 to 15 minutes.
- Cool and glaze – Let cookies cool, then top with a simple lemon glaze and let it set for an hour.
Once the glaze sets, these cookies are ready to package, gift, or (let’s be honest) eat by the handful.
Craving more lemon? Try my Lemon Coconut Cupcakes!
Helpful Tools
- 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.
Recipe FAQs
If your ricotta looks watery, it’s a good idea to drain it using a fine mesh strainer or paper towels. Too much moisture can make the dough overly soft.
Absolutely. The dough can be refrigerated for up to 48 hours. Let it sit at room temp for about 20 minutes before scooping and baking.
Your dough may be too warm, or your ricotta too wet. Try chilling the dough before baking, and make sure you’re measuring flour correctly.
Not unless you live in a very warm climate. Once the glaze is set, they’re fine at room temp in an airtight container for a few days.
You can, but the glaze really enhances the lemon flavor. If skipping it, consider adding a bit more zest to the dough for extra pop.
Storage and Make-Ahead Instructions
Lemon Ricotta Cookies store beautifully and are great for making ahead. Whether you’re prepping for a party or just want a sweet treat on hand.
- Storage: Once the glaze is fully set, store the cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. Layer with parchment or wax paper to keep the glaze intact.
- Freezing (Unglazed): You can freeze the unglazed cookies in a single layer, then transfer to a freezer bag or container for up to 2 months. Thaw at room temperature and glaze once defrosted.
- Make-Ahead Dough: The dough can be made ahead and refrigerated for up to 48 hours. Let it sit out for 15–20 minutes before scooping to make it easier to handle.
- Freezing Dough Balls: Scoop the dough onto a baking sheet and freeze until solid, then store in a zip-top bag. Bake straight from frozen—just add a couple of extra minutes to the bake time.
This is one of those recipes that gets even better the next day, so don’t be afraid to prep in advance.
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Lemon Ricotta Cookies
Ingredients
Cookie:
- 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
Glaze:
- 1½ cup powdered sugar
- 3 tablespoons lemon juice
- zest of 1 lemon
Instructions
- Set your oven to 375°F. Line two large cookie sheets with parchment paper or silicone baking mats and set aside.
- In a medium bowl, combine the flour, baking powder, and salt. Whisk gently to blend, then set the bowl aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and mixing bowl), beat the butter and sugar on medium speed for 1 to 2 minutes, or until the mixture is light and fluffy.
- Lower the speed to mix in the eggs, ricotta, lemon juice, and lemon zest. Scrape the sides of the bowl halfway through to ensure everything is well incorporated.
- Gradually add the dry ingredients into the wet mixture. Mix until a soft, cohesive dough forms—this should take about 1 to 2 minutes.
- Use a tablespoon or cookie scoop to drop dough onto the prepared baking sheets, spacing them a couple of inches apart. Bake for 12 to 15 minutes, or until the edges are just lightly golden.
- Remove from the oven and transfer to a cooling rack. Let cool completely before glazing.
Glaze:
- In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
- Spoon about ½ teaspoon of glaze onto each cooled cookie and spread gently using the back of a spoon or a small knife. Let the glaze set for at least 1 hour before serving or storing.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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I followed the directions and by spooning out 1 tbs of dough, per cookie, I ended up with fifty cookies not 24
Hi Deborah, Thank you for taking the time to leave this comment.
These cookies are fabulous but please be a little more realistic with how long it takes to make them. The prep time is more like and hour. Zesting lemons is not easy.
I made these for the first time for a cookie swap at work. I won first prize with them! Thanks so much for the recipe.
Amazing! Congratulations, Mary!I’m so glad everyone loved these cookies. They are one of my personal favorites.
Wow! I’m blown away by how soft and luscious these cookies are!! Not that I had low expectations, but these came out fantastic. Perfectly spongey, the fresh lemon juice is a perfect tang alongside the subtle ricotta flavor. I went ahead and added some almond extract to the lemon icing and they’re spectacular. Definitely keeping this recipe in the books!
ooooooh, I love the idea of a little almond extract in the frosting. I will have to give that a try next time we make these.
These look delicious!!!! I am going to try them! Thanks!