Go Back
lemon ricotta cookies beside a cup of coffee and scattered lemon zest.

Lemon Ricotta Cookies

Soft, cake-like lemon ricotta cookies made with whole milk ricotta cheese for a moist crumb and bright citrus flavor. Each cookie is topped with a glossy lemon glaze that sets perfectly, making them light, tender, and full of spring sunshine.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 6 hours
Total Time 6 hours 32 minutes
Servings: 10 people
Course: Cookies, Dessert, Sweet Treats
Cuisine: Italian-American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 2½ cups all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick ½ cup unsalted butter, softened
  • 2 cups granulated sugar
  • 2 large eggs room temperature
  • 1 container 15 oz whole milk ricotta cheese (room temperature)
  • Zest of 1 lemon
  • 3 tablespoons fresh lemon juice
For the Glaze (choose one)
Classic Lemon Glaze
  • 1½ cups confectioners’ sugar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
Buttery Lemon Glaze (optional)
  • 1½ cups sifted confectioners’ sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons melted unsalted butter

Method
 

Prep and Mix
  1. In a bowl, whisk together flour, baking powder, and salt; set aside.
  2. In a large mixing bowl, cream butter and sugar on medium speed for 3–5 minutes until pale and fluffy.
  3. Beat in eggs one at a time until smooth.
  4. Add ricotta cheese, lemon zest, and lemon juice; mix until creamy and well blended.
Combine and Chill
  1. Gradually fold in the dry ingredients just until no flour streaks remain.
  2. Cover the bowl and chill dough for at least 4 hours or overnight. (You can also scoop dough onto a tray and freeze for later use.)
Bake
  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Scoop even mounds (about 1½ tablespoons each) onto prepared sheets, spacing them 2 inches apart.
  3. Bake 12–15 minutes, until edges are set but tops stay pale.
  4. Let cookies rest on the hot sheet for 15 minutes, then transfer to a rack to cool completely.
Glaze and Finish
  1. Whisk glaze ingredients until smooth and pourable.
  2. Spoon about ½ teaspoon glaze on each cookie, nudging to the edges.
  3. Let set at room temperature for about 2 hours, until the tops are glossy and dry to the touch.

Notes

  • Use whole milk ricotta for the softest texture; part-skim can make the cookies dry.
  • Always chill the dough—it’s key for those cute domed tops.
  • For extra lemon punch, zest directly over the bowl to catch aromatic oils.
  • You can freeze unbaked scoops and bake them straight from frozen at 325°F for about 20 minutes.
  • Let glazed cookies rest uncovered for a few hours so the finish stays smooth and shiny.