Italian Lemon Ricotta Cookies are a soft, bakery-style treat that delivers bright citrus flavor, tender texture, and easy prep. This cookie recipe combines creamy ricotta cheese, fresh lemon zest, and a simple baking method to create a light, cake-like cookie finished with a smooth lemon glaze.
If you enjoy this Italian dessert, you may also love our Lemon Ricotta Cake with Fresh Raspberries, Ricotta Zeppole, or our Pizzelles Recipe with Anise.
Italian Lemon Ricotta Cookies at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 14-16 minutes
- 👥 Servings: 15 cookies
- 🔥 Cook Method: Baking
- 🍽️ Cuisine: Italian
- 👩🍳 Pair With: Coffee or fresh berries
- ⭐ Difficulty Level: Easy
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Using well-drained ricotta gives these cookies their signature soft texture. We prefer them with a fresh lemon glaze. ~Jami
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Why We Love This Recipe
- Soft Texture: These cookies stay tender and moist thanks to the ricotta cheese, giving them a light, cake-like bite.
- Bright Lemon Flavor: Fresh lemon zest and lemon juice bring a clean, citrus finish that isn't overly sweet.
- Simple Ingredients: This ricotta cookie recipe uses pantry staples and comes together quickly.
- Make-Ahead Friendly: The cookies hold well, making them perfect for baking in advance or gifting. Just like our Old Fashioned Peanut Butter Cookies.
Key Ingredients
Here's everything you'll need to make this Italian classic cookie recipe
- All-Purpose Flour: Gives structure while keeping the cookies soft and tender.
- Baking Powder: Helps create a light rise for that cake-like texture.
- Salt: Balances the sweetness and enhances flavor.
- Unsalted Butter: Adds richness and helps create a smooth dough.
- Granulated Sugar: Sweetens the cookies and contributes to their soft crumb.
- Whole Milk Ricotta: We use whole milk ricotta that has been drained well and gently squeezed to remove excess moisture. Have leftover? Try our Ricotta Flatbread Recipe.
- Egg: Binds everything together for a smooth batter.
- Lemon Zest: Adds strong citrus aroma; reserve some for topping.
- Fresh Lemon Juice: Brings brightness and balances the sweetness.
- Vanilla Extract: Rounds out the flavor.
- Powdered Sugar: Forms the base of the lemon glaze.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Ricotta Substitute: Use mascarpone for a richer texture or cottage cheese blended smooth.
- Flavor Variation: Add orange juice and zest for a different citrus profile.
- Presentation: Skip almonds and add sprinkles for a festive look.
- Kid-Friendly: Reduce lemon zest slightly for a milder flavor.
How To Make Italian Lemon Ricotta Cookies
STEP ONE: Mix Dry Ingredients
Whisk flour, baking powder, and salt in a bowl. Set aside.
STEP TWO: Make The Dough
Cream butter and sugar, then mix in ricotta, egg, lemon zest, lemon juice, and vanilla.
Add dry ingredients and mix until soft and slightly sticky.
STEP THREE: Bake The Cookies
Scoop dough onto a lined baking sheet and bake until lightly golden on the bottom and set on top.
STEP FOUR: Glaze And Finish
Whisk glaze, spoon over cooled cookies, then top with reserved lemon zest and optional almond slice.
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Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Drain ricotta well and gently squeeze it to remove excess moisture.
✔️ DO Use fresh lemon juice for the best flavor.
✔️ DO Let cookies cool before glazing.
❌ DO NOT Overmix the dough.
Storage
Store lemon ricotta cookies in an airtight container at room temperature for 1 to 2 days or refrigerate for 3 to 5 days. You can freeze unglazed cookies for up to 2 months. Reheat gently at room temperature or let thaw naturally before serving.
Italian Lemon Ricotta Cookies FAQs
Italian ricotta cookies are soft, cake-like cookies made with ricotta cheese and flavored with citrus, such as lemon. They are known for their moist texture and light crumb, which comes from the ricotta cheese. Unlike traditional cookies, they are often glazed and have a more delicate finish.
No, they can be stored at room temperature for a few days, but they last longer refrigerated. If you plan to keep them more than 1 to 2 days, storing them in the fridge is the best option to maintain texture and prevent spoilage.
Yes, these cookies are great for making ahead. You can bake them a day or two in advance and glaze them before serving. They also freeze well if you wait to add the glaze until after thawing.
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📖 Recipe
Italian Lemon Ricotta Cookies
Equipment
- Mixing bowls
- Stand mixer or hand mixer
- Rubber spatula
- Whisk
- Baking sheets
- Parchment paper
- Cookie Scoop
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup whole milk ricotta, well drained and excess moisture removed
- 1 large egg room temperature
- zest of 2 lemons reserve a small amount for topping
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
Lemon Glaze
- 1½ cups powdered sugar
- 3 tablespoons fresh lemon juice
Finishing
- sliced almonds 1 per cookie
- reserved lemon zest
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and smooth, about 2-3 minutes.
- Add ricotta, egg, most of the lemon zest (reserving some for topping), lemon juice, and vanilla extract. Mix until combined, scraping down the bowl as needed.
- Reduce mixer speed to low and add the dry ingredients. Mix just until combined. Do not overmix. The dough will be soft and slightly sticky.
- Using a 2-tablespoon scoop (about 40-45 g per cookie), portion dough onto prepared baking sheets, spacing cookies about 2-3 inches apart. Do not flatten.
- Bake for 14-16 minutes, or until bottoms are lightly golden and tops are set but remain pale. Cookies should be soft in the center; avoid overbaking. Cool completely on a wire rack before glazing.
- In a small bowl, whisk powdered sugar with 3 tablespoons lemon juice until smooth and thick but pourable. Adjust consistency with additional lemon juice as needed. Dip each cooled cookie top-side down into the glaze, then lift and place on a wire rack, allowing the excess to drip off and set.
- Immediately after glazing, sprinkle a pinch of reserved lemon zest and gently press one almond (if using) over each cookie. Allow glaze to firm completely before serving or storing.
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Notes
- Mix just until combined to keep the dough tender.
- Use fresh lemon zest for the brightest flavor.
- Keep bake time just until set for a soft center.
- Let the glaze set fully before storing for the best results.
Jami Powell says
We love the texture and tang of these cookies. They're perfect for spring!