These Lemon Ricotta Cookies always feel like a little mood boost in cookie form. They’re soft, bright, and have that tender, melt-in-your-mouth thing going on that makes you keep circling back for one more.
Ricotta cookies are a holiday staple in so many homes, but I love giving them a sunny twist with plenty of lemon and the easiest tangy glaze. Dipping the tops makes them look way fancier than the effort involved, and every bite hits that sweet-tart balance just right. They’re simple enough to whip up on a random Tuesday, but cute enough to sit proudly on any dessert table.
Love lemon? Try Lemon Ricotta Pancakes, Easy Lemon Bars, Lemon Bundt Cake, Lemon Cheesecakes or Lemon Chicken, too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
Would you like to save this recipe?
Why you’ll love this recipe
These cookies are light and cake-like, with a fresh lemon flavor that pops in every bite. They’re one of those treats that feel a little special without asking for much effort, which is honestly my favorite kind of baking situation. The texture is soft and fluffy, the lemon keeps things bright, and that glossy dipped glaze makes them look like you tried harder than you actually did. They fit right in at holidays, tea parties, baby showers, or whenever you want something sweet that looks pretty on a plate.
Do they taste cheesy?
No, the ricotta just makes them soft and tender.
Can I use part skim ricotta?
Yes, but whole milk ricotta gives the best texture and flavor.
Can I make the dough ahead?
Yes, store in the fridge for up to 24 hours before baking.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Flour. All-purpose flour keeps the cookies soft and tender without getting dense. Nothing fancy needed here.
- Baking powder and baking soda. These two team up to help the cookies rise and stay light. They give you that soft, cake-like texture everyone loves.
- Butter. I always use salted butter because it brings extra flavor and balances the sweetness. If you use unsalted butter, you’ll need to add a tiny bit of extra salt. Let it soften so it mixes in smoothly.
- Eggs. Use large eggs at room temperature. They blend better and help the dough come together the right way.
- Ricotta cheese. Whole milk ricotta is the secret to that pillowy, melt-in-your-mouth texture. It keeps the cookies moist without tasting cheesy.
- Lemon juice and lemon zest. Fresh lemon makes all the difference. The juice brings the tang, and the zest gives that bright, sunny flavor that makes these cookies feel extra special.
How to make this recipe
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
In an electric mixer, or hand mixer and bowl – cream the butter and sugar, mix in the eggs and all the wet ingredients, then gently stir in the dry ingredients until the dough comes together.
Scoop the dough onto baking sheets (one at a time, refrigerating the dough between bakes) and bake until the edges are just set, then let the cookies cool completely on a rack before glazing.
Whisk the lemon glaze together, then dip or drizzle it over the cooled cookies and let it set before serving.
Troubleshooting Guide – Common Problems and Solutions
- Cookies spread too much. Dough may have been too warm – chill before baking.
- Glaze too runny. Add more powdered sugar to thicken.
- Glaze too thick. Add a few drops of lemon juice.
- Dry cookies. Overbaked or too much flour added.
- Bitter flavor. Too much zest or zest included bitter white pith.
Kylee’s Notes
- Do not overbake – they should be pale on top, and golden underneath.
- Use a small cookie scoop for uniform size and even baking.
- Dip cookies upside down into glaze for even coverage and a clean look.
- Let glaze fully set before stacking cookies.
- Scoop and bake each tray 1 at a time, and put the batter in the fridge while baking the first tray. If you scoop all at once, and only bake 1 at a time, the 3rd one looks like this:
How to store cookies
Refrigerator
Refrigerate in an airtight container for up to 5 days.
Freezing
Freeze unglazed cookies for up to 3 months.
More delicious cookie recipes:
- Cowboy Cookies. A recipe you’ll make over and over, these are sure to be a family favorite!
- Pumpkin Cheesecake Cookies. The rich flavors of pumpkin spice blend with a creamy cheesecake filling, making a treat that is perfect for Fall, cozy gatherings or satisfying a sweet tooth.
- Cornflake Cookies. Crispy, golden buttery, crunchy and sweet. They’re fast to make and quick to disappear!
- Thumbprint Cookies. Just 7 ingredients, and super easy to make – this raspberry thumbprint cookie recipe will be a favorite you’ll make over and over.
- Gingerbread Men. Perfectly spiced, with just the right amount of crunch and softness, these Gingerbread Men Cookies are SO yummy! Make these ahead, and plan a decorating party! A fun activity for people of all ages to enjoy!
- ALL COOKIE RECIPES
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating!
Lemon Ricotta Cookies
Ingredients
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter (softened)
- 2 cups white sugar
- 2 large eggs (room temperature)
- 15 ounces ricotta cheese (whole milk)
- 3 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the glaze
- 3 cups powdered sugar
- 6 tablespoons lemon juice (freshly squeezed (about ⅓ cup))
- 2 teaspoons lemon zest
Directions
- Get prepped: Preheat oven to 350°F. Line baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together 2 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Cream butter and sugar: In a large bowl, beat 1 cup butter and 2 cups white sugar until light and fluffy.
- Add wet ingredients: Beat in 2 large eggs one at a time, then add 15 ounces ricotta cheese, 3 tablespoons lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract. Mix until combined.
- Combine: Gradually add dry ingredients to wet mixture, stirring until just combined.
- Scoop and bake: Use a small cookie scoop to portion dough onto prepared baking sheets, spacing cookies about 2 inches apart. Bake on the middle rack, 10-12 minutes, until edges are just set.
- Cool completely: Transfer cookies to a wire rack and allow them to cool fully before glazing.
- Make glaze: In a shallow bowl, whisk together 3 cups powdered sugar, 6 tablespoons lemon juice, and 2 teaspoons lemon zest until smooth. You can dip the tops of the cookies into the glaze for an even finish, or drizzle the glaze over them for a more rustic look.
- Dip in glaze: If dipping, hold each cooled cookie upside down and dip the top into the glaze. Let excess drip back into the bowl, then place on the rack to set before serving.
Would you like to save this recipe?
Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Leave a Reply