How I Make Lemon Ricotta Cookies That Are Soft, Sweet, and Bright with Citrus
If you’ve never baked with ricotta cheese before, these Lemon Ricotta Cookies are the perfect place to start. Light, fluffy, and full of bright lemon flavor, they’re everything I want in a spring or summer cookie. The ricotta gives them an almost cake-like texture—soft, pillowy, and melt-in-your-mouth tender. Then they’re topped with a simple lemon glaze that adds the perfect sweet-tart finish.
I first made these for a baby shower and was surprised how fast they disappeared. People kept asking what made them so soft, and honestly, the secret is just that ricotta cheese. Now I bake them any time I want something easy but a little elevated. They’re great for holidays, afternoon tea, or a casual batch to keep in the cookie jar.
Why I Love These Lemon Ricotta Cookies
- Soft, tender, and cake-like texture that’s different from most cookies
- Bright lemon flavor in both the dough and the glaze
- Simple ingredients and no chilling required
- Easy to glaze and decorate for any occasion
- Stay fresh for days and perfect for sharing
Ingredients You’ll Need
(Makes 24–30 cookies | Prep Time: 15 minutes | Bake Time: 12–15 minutes)
For the cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 (15 oz) container ricotta cheese
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
For the glaze:
- 1 1/2 cups powdered sugar
- 2–3 tablespoons lemon juice
- Optional: additional lemon zest or sprinkles for topping
How I Make Lemon Ricotta Cookies (Step-by-Step)
- Preheat and Prep
I start by preheating the oven to 350°F and lining two baking sheets with parchment paper. - Mix Dry Ingredients
In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt. This keeps everything evenly distributed when added to the wet ingredients. - Cream Butter and Sugar
In a large bowl, I beat the softened butter and sugar together until light and fluffy—about 2–3 minutes. Then I add in the eggs, ricotta, lemon zest, lemon juice, and vanilla. I mix until smooth and creamy. - Add the Dry to the Wet
I slowly add the dry mixture to the wet, stirring just until combined. The dough will be soft and a bit sticky—that’s exactly what you want. - Scoop and Bake
Using a medium cookie scoop or heaping tablespoon, I drop mounds of dough onto the baking sheets, spacing them about 2 inches apart. I bake for 12–15 minutes, or until the edges are set and the tops look slightly puffed but not browned. - Cool and Glaze
I let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Once completely cool, I whisk together the glaze and drizzle or spread it on each cookie. I sometimes add a little extra lemon zest on top for flair.
My Tips for the Best Lemon Ricotta Cookies
- Use full-fat ricotta for best texture and moisture
- Don’t overmix once you add the flour—just stir until combined
- Let the cookies cool before glazing or it will slide off
- Add a second layer of glaze for extra zing and shine
- Store in a single layer or with wax paper between to avoid sticking
Fun Variations I’ve Tried
- Add poppy seeds for a lemon-poppy twist
- Use orange or lime zest for a citrus switch-up
- Dip half in white chocolate for a bakery-style finish
- Top with candied lemon peel or edible flowers for special occasions
- Add almond extract with the vanilla for a delicate flavor combo
What I Serve with Lemon Ricotta Cookies
- Hot tea or iced lemonade
- A spring fruit salad for brunch spreads
- Light pasta dishes or a lemony chicken entrée for dessert pairing
- Wrapped in a gift tin with other citrus or shortbread cookies
Frequently Asked Questions
Q: Can I freeze the cookies?
A: Yes! Freeze them before or after glazing. If glazed, place wax paper between layers to prevent sticking.
Q: How long do they stay fresh?
A: Up to 4–5 days in an airtight container at room temperature, or up to a week in the fridge.
Q: Can I use store-bought lemon juice?
A: Fresh lemon juice and zest give the best flavor, but bottled lemon juice can work in a pinch.
Q: Can I skip the glaze?
A: You can, but the glaze really brings the citrus flavor to life. Even a light drizzle makes a difference.
Why These Cookies Deserve a Spot in Your Recipe Box
Lemon ricotta cookies are one of those rare treats that feel indulgent but fresh at the same time. The ricotta keeps them moist and tender, while the lemon adds a burst of brightness that makes them stand out from your typical cookie tray.
Whether you’re baking for a holiday, a gathering, or just a weekend pick-me-up, these cookies always deliver. One bite and you’ll understand why they’ve earned a permanent place in my rotation.
Easy Lemon Ricotta Cookies That Melt in Your Mouth and Taste Like Sunshine
Ingredients
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons salt
- 2 cups ricotta cheese
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 2 cups all-purpose flour
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the ricotta cheese, vanilla extract, lemon zest, and lemon juice; mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- While the cookies cool, prepare the lemon glaze by mixing powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled cookies before serving.
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