Italian Lemon Ricotta Cookies
Lemon ricotta cookies have quickly become one of my favorite treats to bake. My obsession started a few months ago, my daughter came home raving about the most incredible cookies she’d tried at work. Her coworker, who is Italian and truly knows her way around ricotta desserts, brought in a batch of classic ricotta cookies. They were soft, pillowy, gently sweet, and had that signature tender, almost cake-like texture that only ricotta can give. My daughter made an outstanding batch of ricotta cookies (based on her coworkers recipe) and right away, I knew I needed to get some lemon in those little gems.
I’m a complete lemon fiend — bright, tart, zingy lemon is my absolute favorite flavor. These Lemon Ricotta Cookies have lemon. Lots of lemon. So I started tweaking and ecco. That’s how these lemon ricotta cookies came to life.
Why You’ll Love These Lemon Ricotta Cookies Too
These lemon ricotta cookies have a way of winning over just about everyone who tries them — and I’m pretty sure they’ll win you over too. Here’s why:
- They strike the perfect balance between rich and light — the ricotta makes them unbelievably soft and moist, while the fresh lemon keeps everything bright and refreshing
- The flavor is bold but never overpowering — you get real lemon zing from both zest and juice, not just a faint hint
- The texture is pure comfort — tender, almost cake-like centers with the slightest golden edge, every bite melts in your mouth
- They stay fresh longer than most homemade cookies — thanks to the ricotta, they don’t dry out quickly (and they freeze like champions — more on that below!)
Basically, if you love soft cookies, bright citrus, or anything with that “Italian bakery” vibe, these are going to become a fast favorite.
Key Ingredients You’ll Need
You don’t need anything fancy to make these lemon ricotta cookies, but a few quality choices make all the difference. Here’s what you’ll want to gather:
- Whole milk ricotta cheese — This is the star! It gives the cookies their signature soft, moist crumb. Use whole milk (not part-skim) for the best texture, and if your ricotta looks extra watery, drain it in a fine mesh sieve for 10–15 minutes.
- Fresh lemons — You’ll need both the zest and juice. Grab 2 large lemons so you have plenty for the dough and glaze — the fresh zest is where most of the bright flavor lives.
- Unbleached all-purpose flour — Nothing special here, just good old AP flour. Make sure to spoon and level (or weigh) so you don’t end up with dry cookies.
- Salted butter — Softened to room temperature so it creams beautifully with the sugar.
- Granulated sugar + powdered sugar — Granulated for the cookie dough, powdered for that glossy glaze.
- Eggs, baking powder, baking soda, salt, and vanilla extract — The usual suspects that help with lift, flavor, and balance.
That’s it! Simple pantry staples plus ricotta and fresh lemons — nothing complicated, just ingredients that work magic together.
Let’s Talk About Freezing Your Lemon Ricotta Cookies
One of the best things I’ve learned about these lemon ricotta cookies is how beautifully they freeze. They’re honestly one of the most freezer-friendly cookies I’ve ever made.
Here’s how I do it and why it works so well:
- Freezing instructions: Let the cookies cool completely, then glaze them fully and allow the glaze to set (at least 30 minutes). Place them in a single layer on a baking sheet and freeze until solid (about 1–2 hours). Once frozen, transfer to zip-top freezer bags or airtight containers, layering with parchment paper so they don’t stick.
- How long they last: Up to 2–3 months in the freezer with great flavor and texture.
- Thawing: Move them to the counter for 30–45 minutes. The glaze stays glossy and smooth — no cracking, no melting mess, no weird texture changes. They taste just as fresh as the day you baked them.
- Bonus option: If you know you’ll want to freeze a big batch, you can freeze the unglazed cookies and add the glaze after thawing. Either way works perfectly.
I now keep a stash in the freezer for sudden lemon cravings or unexpected guests. They thaw so well that no one ever guesses they weren’t baked that morning.
Italian Lemon Ricotta Cookies
Print Recipe
equipment (affiliate links
Ingredients
Cookies
- 2½ c. (312 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ c. (113 g) salted butter softened
- 1½ c. (300 g) granulated sugar
- 2 large eggs room temperature
- 1 c. (250 g) whole milk ricotta cheese drain if watery
- 1 tbsp. lemon zest from about 1 lg. lemon
- 3 tbsp. fresh lemon juice
- 1 tsp. vanilla extract
Lemon Glaze
- 1½ c. (180 g) powdered sugar sifted
- 3 tbsp. lemon juice fresh – plus more if needed
- 1 tbsp. lemon zest from about 1 lg. lemon
- ⅛ tsp. salt
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone liner.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.2½ c. (312 g) unbleached all-purpose flour (RECOMMEND WEIGHING)1 tsp. baking powder½ tsp. baking soda½ tsp. salt
- In a large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer until light and fluffy, about 2–3 minutes.½ c. (113 g) salted butter1½ c. (300 g) granulated sugar
- Add the eggs one at a time, beating well after each addition.2 large eggs
- Mix in the ricotta cheese, lemon zest, lemon juice, and vanilla extract until fully combined. (The mixture may look slightly curdled — that’s normal.)1 c. (250 g) whole milk ricotta cheese1 tbsp. lemon zest3 tbsp. fresh lemon juice1 tsp. vanilla extract
- Gradually add the dry ingredients to the wet mixture on low speed until just combined. Do not overmix.
- Using a 1-tablespoon cookie scoop (for smaller cookies) or 1½–2 tablespoons (for larger), drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12–15 minutes, or until the edges are lightly golden and the tops are set but still soft.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze: In a small bowl, whisk together the sifted powdered sugar, 3–4 tablespoons lemon juice, lemon zest, and salt until smooth. Adjust consistency as needed.1½ c. (180 g) powdered sugar3 tbsp. lemon juice1 tbsp. lemon zest⅛ tsp. salt
- Once cookies are completely cooled, dip the tops into the glaze or drizzle over them. Let the glaze set for 20–30 minutes before serving.
Video
Notes
- For best results, use whole milk ricotta and fresh lemons.
- If the dough is too sticky, chill for 20–30 minutes before scooping. T
- These cookies freeze beautifully —
- Flash freeze for 1 hour in a single layer on a pan and then place frozen cookies ziplock bags or airtight container with parchment between layers.
- Thaw in a single layer at room temperature for 30–45 minutes.
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