close-up of lemon ricotta cookies stacked on a plate with shiny lemon glaze and scattered zest
Introduction
These Lemon Ricotta Cookies are a total weeknight hero when you want something homemade, but not fussy. You get soft, cake-like cookies with bright lemon flavor, plus a simple glaze that makes them look like you really went the extra mile.
The secret is the ricotta. It keeps the cookies tender and moist, so they stay soft for days. And that lemon zest? Trust me—don’t skip it. It’s where the real lemon flavor lives.
Make a batch for a party, a cookie swap, or just because your kitchen could use a little cozy citrus moment. Once you try these Lemon Ricotta Cookies, everyone will ask for the recipe.
Why You’ll Love This Lemon Ricotta Cookies
- Ultimate soft texture: Ricotta keeps these cookies pillowy and tender like a bakery-style treat.
- Bright lemon flavor: Fresh zest and juice make them taste fresh, not fake.
- Easy cookie dough: No rolling pin, no complicated shaping—just scoop and bake.
- Pretty glaze finish: A quick lemon glaze sets up shiny and sweet.
- Great for make-ahead: They stay soft for days and freeze well for later.
- Perfect with coffee or tea: That sweet-tart lemon glaze is so good with a warm drink.
Ingredients for Lemon Ricotta Cookies
Cookie Dough
- All-purpose flour (2 1/2 cups): Builds the cookie structure. Substitute: a 1:1 gluten-free baking blend usually works well.
- Baking powder (2 teaspoons): Helps the cookies puff up and stay light.
- Salt (1/2 teaspoon): Balances the sweetness and makes the lemon pop.
- Unsalted butter (1/2 cup, softened): Adds rich flavor. If using salted butter, reduce added salt a pinch.
- Granulated sugar (1 cup): Sweetens and helps with a soft, tender crumb.
- Eggs (2 large): Bind and give structure.
- Whole-milk ricotta (1 cup): The tenderness secret. Avoid watery ricotta—if it looks thin, drain it in a fine mesh strainer for 10 minutes.
- Vanilla extract (1 teaspoon): Rounds out the lemon flavor.
- Lemon zest (2 tablespoons): Big lemon flavor with zero extra liquid—use a microplane if you have one.
- Fresh lemon juice (2 tablespoons): Adds brightness. Bottled works in a pinch, but fresh tastes best.
Lemon Glaze
- Confectioners’ sugar (1 1/2 cups): Creates that smooth, shiny topping. Sift if it’s lumpy.
- Fresh lemon juice (2–3 tablespoons): Adjust to get a thick-but-dippable glaze.
- Milk (1–2 tablespoons, optional): Helps soften the glaze without making it too tart.
- Lemon zest (1 teaspoon): Makes the glaze taste extra fresh.
Lemon Ricotta Cookies Recipe
- 1. Preheat your oven to 350°F and line 2 baking sheets with parchment paper. This keeps the bottoms from over-browning.
- 2. Whisk flour, baking powder, and salt in a medium bowl. Mixing dry ingredients first helps the cookies rise evenly.
- 3. Cream butter and sugar in a large bowl on medium speed for about 2 minutes, until light and fluffy. That air = softer cookies.
- 4. Beat in eggs one at a time, then mix in vanilla, ricotta, lemon zest, and lemon juice just until combined.
- 5. Fold in the dry ingredients on low speed until no dry streaks remain. If the dough looks sticky, that’s normal—ricotta dough is soft.
- 6. Scoop 1 1/2-tablespoon mounds onto the baking sheets, leaving space between. Bake 12–14 minutes, until the tops look set and the bottoms are just barely golden.
- 7. Cool cookies on the pan for 5 minutes, then move to a rack to cool completely. Glaze sticks best when cookies are cool.
- 8. Whisk glaze ingredients until smooth. Dip the tops of cookies into the glaze, let excess drip off, then set on parchment to firm up. If it looks too thick, add a tiny splash of lemon juice until it’s silky.
Tips for Perfect Lemon Ricotta Cookies
- Use room-temp butter and eggs so the dough mixes smoothly.
- Drain ricotta if it’s watery—extra moisture can make cookies spread.
- Don’t overbake; pull them when the tops look set for the softest bite.
- Cool completely before glazing or the glaze will melt and slide off.
- Zest the lemons before juicing—much easier and less messy.
- For extra shine, let glazed cookies sit 30–45 minutes to fully set.
Variations & Substitutions
- Make them orange: Swap lemon zest/juice for orange zest/juice.
- Add berries: Fold in 1/2 cup mini chocolate chips or dried cranberries.
- Go extra lemon: Add 1/4 teaspoon lemon extract (a little goes a long way).
- Lighten the glaze: Use milk instead of lemon juice for a milder topping.
- Gluten-free: Use a 1:1 gluten-free flour blend.
- “Lazy” glaze: Dust cooled cookies with powdered sugar instead of dipping.
Storing & Reheating
Store Lemon Ricotta Cookies in an airtight container at room temperature for 3–4 days. For longer storage, refrigerate up to 5 days (let them come to room temp before serving for best texture).
To freeze, place cookies (glazed or unglazed) in a freezer-safe container with parchment between layers for up to 2 months. Thaw at room temperature.
Serving Suggestions & Pairings
- Serve with hot coffee, black tea, or an iced latte.
- Add to a cookie tray with chocolate and shortbread for contrast.
- Pair with fresh berries for a bright, springy dessert plate.
- Bring to brunch—these feel fancy but are so easy.
Reader Review: “I made these for a potluck and people thought they came from a bakery. The glaze is everything—bright, sweet, and so pretty!”
Lemon Ricotta Cookies Recipe Card
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour (includes cooling/glazing)
Yield: about 30 cookies
Category: Dessert
Method: Baking
Cuisine: American
Ingredients
Cookies
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup whole-milk ricotta
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
Glaze
- 1 1/2 cups confectioners’ sugar
- 2–3 tablespoons fresh lemon juice
- 1–2 tablespoons milk (optional)
- 1 teaspoon lemon zest
Instructions
- 1. Preheat oven to 350°F. Line baking sheets with parchment.
- 2. Whisk flour, baking powder, and salt.
- 3. Cream butter and sugar until fluffy, 2 minutes. Beat in eggs, then mix in ricotta, vanilla, zest, and lemon juice.
- 4. Mix in dry ingredients just until combined.
- 5. Scoop dough onto sheets. Bake 12–14 minutes until set.
- 6. Cool completely. Whisk glaze, dip tops, and let set 30–45 minutes.
If you make these Lemon Ricotta Cookies, leave a rating and tell me—do you like extra tart glaze, or more sweet and mellow?