Ricotta Lemon Cookies
These ricotta lemon cookies are moist, soft and delicious whether topped with a lemon glaze, a dusting of powdered sugar or even plain.
- 1¾ cups all purpose flour
- 1 teaspoon baking powder
- 1 pinch salt (if using unsalted butter then add ¼ teaspoon of salt)
- ½ cup ricotta cheese (I used the homemade ricotta) ((place in a sieve for 30 minutes to remove excess liquid if necessary))
- ½ cup granulated sugar
- 3-3½ tablespoons butter (softened)
- 1 large egg (room temperature)
- ½ teaspoon vanilla or lemon extract
- 1 tablespoon lemon zest
- 2-3 tablespoons powdered sugar
- 1 cup powdered sugar
- ½-1 tablespoon cream
- ½-1 tablespoon lemon juice
- In a medium bowl whisk together the flour, baking powder and salt.
- In a large bowl or stand mixer beat until creamy the ricotta cheese, butter and sugar for approximately 2-3 minutes, add the egg, vanilla and zest and beat together, add the dry ingredients and beat on low just to combine, do not over mix. Cover and refrigerate for 1 hour.
- Pre-heat oven to 350F/180C. Line 1-2 baking sheets with parchment paper.
- Drop heaping spoonfuls on the prepared baking sheets and bake 10-12 minutes or until lightly golden. Let cool on the baking sheet for 15 minutes then move to a wire rack to cool completely. Dust with powder sugar or lemon glaze before serving. Enjoy!
- In a small bowl mix together the powdered sugar, cream and lemon juice. Mix until smooth (should be quite thick). Spread on cooled cookies.
Everyone always loves these fluffy Italian cookies that can be served year round from a summer celebration to the holidays. The bright flavor of lemon is one I never get tired of whether it’s these lemon ricotta cookies, Italian lemon cookies, lemon thumbprint cookies , thin lemon cookies or lemon sugar cookies.
Some of my best lemon recipes also happen to be cookies! From lemon drop cookies to lemon stuffed cookies and egg yolk lemon cookies, the versatility of using lemon in a recipe never gets old.
These ricotta lemon cookies are soft to the bite and so moist thanks to the ricotta in them! Similar to my lemon ricotta pancakes, the ricotta adds a creaminess that is matched by the bright, fresh lemon flavor and the taste is incredible! A simple lemon glaze on top adds double the lemon flavor and if you are lemon lover, you will fall head over heels for these summery lemon cookies!
Why You’ll Love These Italian Cookies
- Best texture and flavor: These Italian cookies are a favorite with a light sweet taste, cake-like fluffy texture and plenty of fresh lemon flavor!
- Easy to make: Simple ingredients and easy to follow steps make these a popular cookie to make ahead for holiday celebrations or cookie exchanges.
Lemon Ricotta Cookie Recipe Ingredients
- Baking staples: All-purpose flour, granulated sugar, egg, baking powder and salt.
- Ricotta cheese: I love to use my homemade ricotta. If using store bought, use whole milk ricotta cheese for the best taste.
- Butter: If using unsalted butter add ¼ teaspoon of salt.
- Extract: Vanilla extra, lemon extract or even almond extract work!
- Lemon zest: You will need one Tablespoon of fresh lemon zest for the best bright lemon flavor. I like to use organic lemons when possible.
- Powdered sugar: To dust cookies after baking.
- Lemon glaze: Powdered sugar, cream and lemon juice.
How to Make Ricotta Lemon Cookies
In a medium bowl, whisk together the flour, baking powder and salt. Next, in the large bowl of a stand mixer or with an electric mixer, cream the ricotta cheese, softened butter and sugar, then add the egg, vanilla and zest.
Add the dry ingredients and beat on low just to combine, do not over mix. Cover and place in the fridge. Drop heaping spoonfuls or you can use a cookie scoop of chilled lemon ricotta cookie dough on the prepared parchment paper lined baking sheets and bake until lightly golden.
Cool on the baking sheet then move to a wire rack to cool completely. Dust these Italian ricotta lemon cookies with powdered sugar or glaze and decorate with sprinkles before serving.
recipe tips
- Wet ricotta: If your ricotta appears wet, place in a sieve for 30 minutes to remove excess liquid.
- Sticky cookie dough: Remember to chill the dough before baking as it helps not only to scoop them into cookie balls but to prevent spread.
- Garnish: Add some sliced almonds on top before the icing hardens, fresh lemon zest is also delicious!
- Room temperature ingredients: Butter, egg and ricotta should all be at room temperature as this helps them incorporate into the dough evenly for a fluffier cookie.
- Don’t overbake: To keep these cake-like fluffy lemon ricotta cookies soft, only bake until the bottom is slightly brown. The tops will not change color that much.
- Cool slightly before adding the glaze: Cool ricotta lemon cookies before adding the sweet lemon glaze, otherwise it will just drip right off!
- Other citrus: If you love orange, try these orange ricotta cookies with orange zest instead!
The difference between lemon juice and zest
I use both lemon juice and lemon zest in this recipe. Some insist that the zest has more lemon flavour than the juice.
The zest is the oil of the lemon and is therefore filled with the pure lemon flavour. The juice holds the acidic tart taste of the lemon.
Just be sure to grate only the yellow part of the lemon and no white part. The white part will add only bitterness.
And you don’t want that! Why did my recipe for lemon ricotta cookies not turn out fluffy?
There could be two reasons for this! Either your ricotta was too wet or you forgot to chill the dough!
