Lemon Ricotta Cookies

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My pillowy Lemon Ricotta Cookies are rich Italian delicacies bursting with fresh citrus flavor. These glazed treats are special enough for a holiday, and comforting enough to enjoy as a treat anytime with a cup of tea.

• Quick: These cookies take just over 30 minutes to prep and cook, with a hands-off rest in the fridge.
• Irresistibly soft: Whole-milk ricotta makes these treats rich without being heavy.
• Sunny Mediterranean flavor: Lemon zest and fresh juice in the glaze deliver vibrant citrus aroma and taste.
• Portable and snackable: Everything you love about ricotta cake in a charming, grab-and-go form.
• Italian bakery vibes: An elegant look, layered lemon flavor, and a cake-like crumb.

I heard from so many of you about Italian Lemon Ricotta Cake, and its tender texture and refreshing citrus zing have made it a fast favorite at Bigger Bolder Baking. I wanted to work on a version with everything you love about that cake, but in bite-sized form. The soft texture of traditional Italian cookies is something I’ve always adored, and these lemony ricotta cookies will shine on an Easter table or at any spring or summer gathering.  For more citrus cookies, check out Lemon Meringue Pie Cookies, Zesty Lemon Cookie Bars, Dark Chocolate with Orange Cookies, and Key Lime Pie Cookies.

My top tip for this recipe is simple: pay attention to timing. I tested this recipe several times, and I found that chilling the dough for the full two hours is important because it ensures the cookies don’t spread, and are rounded and plump. The chilling also deepens the flavor. Bake just until the bottoms are lightly golden, but the tops are still pale—that’s the key to keeping the cookies soft and moist.

Table of Contents

• What are Lemon Ricotta Cookies?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Lemon Ricotta Cookies
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• FAQs
• More Citrus Recipes

What are Lemon Ricotta Cookies?

Lemon Ricotta Cookies are cake-like cookies with bold citrus flavor from zest in the dough and juice and zest in the glaze. Using whole-milk ricotta gives the cookies their signature soft and tender texture. Lemon glaze and a finishing touch of zest give these cookies a polished look. Traditionally, ricotta cookies were baked on cheese-making days in rural Italy, when fresh ricotta made from sheep’s milk whey was plentiful. These lemony ricotta cookies are ideal for Easter, Mother’s Day, dessert, snacks, or gifting.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Zester
• Stand mixer (optional) or an hand held electric mixer
• Plastic wrap
• Large baking sheets
• Parchment paper
• Cookie scoop (optional)
• Whisk

Key Ingredients and Substitutes

Lemon Ricotta Cookies

All-purpose flour

• All-purpose flour gives the cookies structure without making them dense.
• Substitute: For gluten-free cookies, use the same amount of a gluten-free baking mix, like my Easy Almond Flour Baking Mix, or another gluten-free flour.
  • Note that your cookies will have a more delicate texture.

Baking powder

• Baking powder gives the cookies lift.

Butter

• Butter gives the cookies a plush texture, moisture, and rich flavor.
• Creaming the butter and sugar contributes to the soft texture by creating small pockets that trap air.
• Use salted or unsalted butter.
• Use room-temperature butter here so it whips up smoothly. Here’s how to soften cold butter.

Granulated sugar

• Granulated sugar sweetens the cookies.
• Additionally, the sugar adds moisture, and whipping the sugar and butter contributes to the cookie’s unique texture.
• Substitute: You can use half light brown sugar to deepen the flavor, but note that your cookies may be darker.

Lemon zest

• Lemon zest is full of the concentrated citrus flavor from the lemon oil in the peel.
• Substitute: For a different flavor, use the same amount of lime zest or orange zest instead.

Salt

• Salt enhances the flavor and balances the tartness.

Egg

• Eggs give these lemon cookies structure and contribute to the rise.
• Please use room-temperature eggs, because cold eggs won’t whip up well. Here are my safe and quick ways to warm up eggs. 
• Substitute: For an egg-free version, use 3 tablespoons of room-temperature full-fat Greek yogurt instead.

Whole milk ricotta cheese

• Whole milk ricotta gives these Italian ricotta cookies lemon a tender, almost muffin-like crumb.
• Additionally, ricotta cheese adds a mild dairy flavor.
• It’s important to use whole-milk or full-fat ricotta cheese for the correct flavor and texture.
• Use room-temperature ricotta, so it whips up smoothly.
• You can make your own ricotta cheese with my easy recipe.

Vanilla extract

• Vanilla extract rounds out the flavors and balances the tartness in this lemon ricotta cookies recipe.
• Substitute: Use the same amount of Vanilla Bean Paste if you prefer.

Lemon Glaze

Powdered sugar

• Powdered sugar (confectioner’s sugar) gives the glaze sweetness and thickness, and sets into a glossy, slightly firm coating.
• Sift your powdered sugar to ensure your glaze isn’t lumpy.
• If you’re out of powdered sugar, here’s how to make it yourself.

Lemon juice

• Lemon juice thins the glaze and gives it a bright citrus flavor.
• Use fresh lemon juice for the best results.
• Substitutes: Use lime or orange juice instead if you prefer.

Lemon zest

• Lemon zest adds concentrated citrus fragrance and flavor, and adds visual appeal.
• Substitutes: You can use orange or lime zest if you prefer.

How to Make Lemon Ricotta Cookies

Make the Lemon Ricotta Cookies

1. Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder. Set aside.
2. Cream butter and sugar: In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld mixer and a large bowl), cream the butter, sugar, lemon zest, and salt on medium-high speed until pale and fluffy, about 3 minutes.

3. Continue mixing: Add the egg, ricotta, and vanilla extract, and mix on medium speed until combined.

4. Add flour: Reduce the speed to low and add the flour mixture, stirring just until incorporated. The dough will be very soft.
5. Chill dough: Cover tightly with cling wrap, and refrigerate for at least 2 hours (or up to 3 days).
6. Prepare to bake: Preheat the oven to 325°F (165°C) fan assist and line two large baking sheets with parchment paper.
7. Scoop dough: Scoop 2 tablespoons of cookie dough, roll into balls, and place 2 inches (5 cm) apart on the prepared baking sheets.

8. Bake cookies: Bake for 12–14 minutes, until the bottoms are lightly golden, but the tops remain pale.

9. Cool cookies: Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Make the Lemon Glaze and Serve

10. Mix glaze: In a small bowl, whisk together the powdered sugar and 1 tablespoon of lemon juice until thick but pourable, adding more lemon juice, a few drops at a time, if needed.

11. Glaze cookies: Dip the tops of the cookies into the glaze, sprinkle with lemon zest, and return to the rack to let the glaze set, about 5 minutes.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• To bake in a conventional oven:  If your oven doesn’t have convection (with fan), increase the temperature to 350°F (180°C) and bake one tray at a time.
• Use full-fat whole milk ricotta for the softest texture. Low-fat ricotta/part skim ricotta will produce drier cookies.
• Chill the dough for the full two hours to prevent spreading and to deepen the flavor.
• Lightly flour your hands when scooping the dough if it is too sticky to work with easily.
• Take the cookies out while the tops are still pale: Browning the tops will dry them out.
• Let the cookies cool completely before glazing. Glaze applied to warm cookies could slide off, and the glaze sets more cleanly when applied to completely cooled cookies.

Make-Ahead and Storage Instructions

Make-Ahead Tips

• This dough has to chill in the refrigerator for at least two hours, but you can leave it in the fridge for up to two days.
  • For more extended storage, form the cookie dough into balls and freeze.
    • Flash-freeze the dough balls on a parchment-lined baking tray.
    • Once they are frozen, place them in a freezer bag or freezer-safe container. Store in freezer for up to eight weeks.
    • Defrost, then bake until the bottoms are lightly golden, but the tops remain pale.

How to store leftovers

• Store leftovers in an airtight container at room temperature for up to three days.

FAQs

Can I make Italian lemon cookies gluten-free?

• Yes, you can make Italian lemon cookies gluten-free.
  • Instead of regular flour, use the same amount of a gluten-free baking mix, like my Easy Almond Flour Baking Mix, or another gluten-free flour.
  • Using gluten-free baking mix or flour will give the cookies a more delicate texture.

How do I make these ricotta cookies without egg?

• To make these ricotta cookies without egg, use 3 tablespoons of room-temperature, full-fat Greek yogurt instead of an egg.
• The yogurt will keep the texture soft.

How do I make sure my cookies are tender and cake-like?

• Whole-milk ricotta textures can differ. To make sure your cookies are tender and not gummy, drain your ricotta if it’s watery before using it.
• Be sure not to overmix. This will encourage gluten development, making the cookies tougher.
• Make sure your ingredients are at room temperature, so they’ll blend easily and smoothly.
• Take care not to overbake. Take the cookies out of the oven when the bottoms are lightly golden and the tops are still pale.
• If you don’t have a convection oven, increase the temperature to 350°F (180°C) and bake one tray at a time.

More Citrus Recipes

• Easy Lemon Bars
• Key Lime Pie
• Orange Tart
• Lemon Cake with Lemon Buttercream
• Sicilian Orange Cake