Name: Lemon Ricotta Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup Ricotta Cheese (full-fat recommended); 1/4 cup Lemon Juice (fresh squeezed); 1 tablespoon Lemon Zest (finely grated); 1/2 teaspoon Almond Extract (optional); 3/4 cup Sugar; 1/2 cup Butter (melted); 1 large Egg; 2 cups All-Purpose Flour; 1 teaspoon Baking Powder; 1/2 teaspoon Salt; 1 cup Powdered Sugar; 1-2 tablespoons Extra Lemon Juice (adjust for consistency)

Jump to Recipe

If you have a soft spot for bright, tender treats, you are going to absolutely love these Lemon Ricotta Cookies. They bring together the luscious creaminess of ricotta cheese with the sunny tang of fresh lemon in the most delightful way. Every bite is like a little burst of sunshine, perfectly balancing sweet and citrus with a texture that’s pillowy and moist. Whether you’re baking for a casual weekday indulgence or a special occasion, these Lemon Ricotta Cookies have that irresistible charm that makes everyone ask for seconds.

Lemon Ricotta Cookies Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for a handful of simple, thoughtfully chosen ingredients that each play a crucial role in crafting the perfect Lemon Ricotta Cookies. From creamy ricotta that adds moisture and a delicate richness, to fresh lemon zest and juice that elevate the flavor with vibrant brightness, these essentials come together easily but deliver sophisticated character.

Ricotta Cheese (1 cup, full-fat recommended): Provides creamy moisture and tenderness for a melt-in-your-mouth texture.
Lemon Juice (1/4 cup, fresh squeezed): Adds zesty brightness that wakes up the flavor profile.
Lemon Zest (1 tablespoon, finely grated): Offers concentrated lemon aroma and gives bursts of vibrant citrus flavor.
Almond Extract (1/2 teaspoon, optional): Infuses a subtle nutty note that complements the lemon beautifully.
Sugar (3/4 cup): Sweetens just enough to balance the tartness without overwhelming.
Butter (1/2 cup, melted): Brings rich flavor and helps create a tender cookie crumb.
Egg (1 large): Binds the ingredients while adding structure and softness.
All-Purpose Flour (2 cups): Provides the foundation and structure to hold the cookies together.
Baking Powder (1 teaspoon): Helps the cookies rise to a light and fluffy perfection.
Salt (1/2 teaspoon): Enhances all the flavors and balances the sweetness.
Powdered Sugar (1 cup): For the smooth, tangy glaze that finishes the cookies with a sweet lemon kiss.
Extra Lemon Juice (1-2 tablespoons): Adjusts the glaze consistency and adds a final pop of lemon zestiness.

How to Make Lemon Ricotta Cookies

Step 1: Combine the Wet Ingredients

Start by mixing the star of the show – ricotta cheese – with fresh lemon juice, vibrant lemon zest, a touch of almond extract if you’re using it, sugar, and melted butter. Whisk everything together until it forms a creamy, luscious batter. This step infuses the dough with citrusy richness and a subtle sweetness that will shine through in every bite.

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This dry blend is the backbone that gives your cookies structure and helps them rise just enough to be light and fluffy. Gradually fold this mixture into the wet ingredients, being careful to stir just until combined to keep the texture tender and soft.

Step 3: Chill the Dough

Refrigerate the dough for at least one hour. This chilling step is a quiet but crucial moment — it firms up the dough so the cookies don’t spread too thin as they bake, preserving that lovely thick and soft texture we’re after.

Step 4: Preheat and Prepare

While the dough chills, preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper to ensure your cookies bake evenly and don’t stick, making cleanup a breeze.

Step 5: Scoop and Bake

Use a tablespoon to scoop the dough onto the baking sheet, spacing them out comfortably. Pop them into the preheated oven and bake for 12 to 15 minutes. Watch for lightly golden edges with centers that still look soft—this is the perfect moment to pull them out for that classic texture of Lemon Ricotta Cookies.

Step 6: Cool and Glaze

Once baked, transfer your cookies to a wire rack to cool completely. The cooling lets them set up so the final step can shine: the lemon glaze. Mix powdered sugar with extra lemon juice, adjusting for a smooth yet pourable consistency. Drizzle this over your cooled cookies, adding a glossy, tangy finish that makes these treats irresistible.

How to Serve Lemon Ricotta Cookies

Garnishes

To elevate your Lemon Ricotta Cookies even further, consider garnishing with a little extra lemon zest sprinkled on top of the glaze or finely chopped crystallized ginger for an unexpected zing. Edible flowers or tiny mint leaves can bring a fresh, charming look if you’re serving them at a party or gathering.

Side Dishes

These cookies pair wonderfully with refreshing sides like a cup of hot Earl Grey tea, which echoes the citrus notes, or a light citrusy fruit salad to keep the mood summery and bright. A small scoop of vanilla gelato also complements the cookie’s creamy texture beautifully.

Creative Ways to Present

For a fun twist, stack Lemon Ricotta Cookies with layers of whipped cream and fresh berries to create a stunning mini dessert tower. Alternatively, sandwich two cookies together with lemon curd or cream cheese frosting for a luscious handheld treat everyone will adore.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Lemon Ricotta Cookies stored in an airtight container at room temperature for up to three days. They maintain their soft, tender crumb beautifully, and the glaze stays delightfully fresh during this time.

Freezing

If you want to make these cookies ahead for a special occasion, they freeze remarkably well. Arrange them in a single layer on a baking tray first, freeze until firm, then transfer to a freezer-safe container. When properly sealed, they keep for up to three months.

Reheating

To enjoy the cookies after freezing, simply thaw them at room temperature, then warm gently in a low oven for a few minutes if you want to recapture that freshly-baked softness and glow. Avoid microwaving, which can make the texture gummy.

FAQs

Can I use low-fat ricotta cheese instead of full-fat?

While you can, full-fat ricotta gives the best moistness and flavor in Lemon Ricotta Cookies. Low-fat versions may result in drier, less tender cookies.

What is the role of almond extract in this recipe?

Almond extract is optional, but it adds a delicate nutty backdrop that beautifully complements the lemon’s brightness without overpowering the cookie.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Keep an eye on texture and consider adding a teaspoon of xanthan gum if your blend doesn’t have it.

How do I know when the cookies are done baking?

Look for edges that are lightly golden and bottoms that are set, while the centers remain soft but not wet. They firm up more as they cool, so don’t overbake.

Is the lemon glaze necessary?

The lemon glaze adds a bright, sweet finish that complements the tender cookie perfectly, but if you prefer, you can dust the cookies with powdered sugar instead for a simpler touch.

Final Thoughts

These Lemon Ricotta Cookies are truly a little slice of joy with their tender crumb and lively lemon flavor. Baking them is straightforward, and sharing them spreads sunny smiles far and wide. I encourage you to give this recipe a try—you might just find your new favorite go-to cookie that feels special every time.

Lemon Ricotta Cookies Recipe

★★★★★

5.2 from 29 reviews

Author: Aiden
Total Time: 1 hour 30 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These light and zesty Lemon Ricotta Cookies combine the creamy richness of ricotta cheese with bright fresh lemon flavor. Soft and tender with a perfectly balanced sweetness, these cookies are topped with a tangy lemon glaze that adds a delightful finish. Ideal for a refreshing treat or springtime dessert.

Instructions

Combine Wet Ingredients: In a large mixing bowl, combine ricotta cheese, fresh lemon juice, lemon zest, almond extract (if using), sugar, melted butter, and the egg. Mix until everything is well blended and creamy.
Mix Dry Ingredients: In another bowl, whisk together all-purpose flour, baking powder, and salt.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid over-mixing to keep the cookies tender.
Chill Dough: Place the dough in the refrigerator for at least 1 hour to help the cookies hold their shape during baking.
Preheat Oven: While the dough chills, preheat your oven to 350°F (175°C).
Form Cookies: Using a tablespoon, scoop portions of the chilled dough and place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Bake: Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden and the centers are firm but still soft.
Cool: Transfer the baked cookies to a wire rack and let them cool completely.
Prepare Glaze: In a small bowl, mix powdered sugar with 1-2 tablespoons of lemon juice until smooth, adjusting thickness as desired.
Glaze Cookies: Drizzle the lemon glaze over the cooled cookies for a zesty, sweet finish.

Notes

For best results, use full-fat ricotta cheese to maintain the cookies’ moist texture.
If almond extract is not available or desired, it can be omitted without significantly altering the flavor.
Chilling the dough is essential to prevent spreading and to develop the flavors.
The glaze can be adjusted for thickness by varying the amount of lemon juice added.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American