Lemon Ricotta Cookies

Lemon Ricotta Cookies

These soft, zesty cookies are an Italian-style favorite. They get their flavor pop from fresh lemon juice and zest, and a rich, cake-like texture from a generous measure of ricotta cheese. With a glaze, they’re fancy enough for holidays and special occasions, but you may just love them enough to make them any time of the year.
Course Dessert



  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup butter softened
  • 2 cups sugar
  • 2 eggs
  • 15 ounces whole milk ricotta cheese
  • 1 large lemon zest & juice


  • 1 1/2 cups powdered sugar
  • 1 large lemon zest & juice



  • Preheat the oven to 375 degrees Fahrenheit, and lightly grease 2 baking sheets.
  • Measure the flour, baking powder, and salt into one mixing bowl.
  • In another bowl, measure the butter and sugar. Beat with a whisk or electric mixer until the mixture is light and fluffy in texture.
  • Add the eggs one at a time, continuing to beat the mixture as you do.
  • Now add the ricotta cheese, lemon juice and zest, continuing to beat as you do.
  • Spoon in the dry ingredients, and stir together until thoroughly incorporated. The dough should be smooth and thick. Refrigerate dough for about 30 minutes.
  • Make the individual cookies out of about two tablespoons of dough each, rounding them into a ball, and then flattening them slightly.
  • Bake for about 15 minutes. The cookies should be just beginning to show golden – not brown – at the edges.
  • Allow them to cool on a rack for about 20 minutes before glazing.


  • Add the sugar, lemon juice, and zest in a bowl, stirring together until the glaze is smooth.
  • Spoon the glaze over the cookies, spreading it with the back of the spoon.
  • The glaze will harden in about 2 hours.
Keyword Lemons
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