Italian Lemon Ricotta Cookies

5 from 1 vote

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.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: Italian

Servings:

Calories: 220kcal

Author: Jami Powell

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.

Video

Notes

Cooking Notes:

Drain the ricotta well and measure one cup after it is squeezed dry. Avoid overmixing to keep the cookies soft. Let them cool completely before glazing for the best texture.

Tips for Best Results:

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.

How to Know It’s Ready:

The cookies should be pale on top with lightly golden bottoms and a soft, set center.

Nutrition