These lemon ricotta cookies are soft, tender, and bursting with fresh lemon flavor. The creamy ricotta gives them a unique texture, while the bright lemon glaze adds just the right touch of sweetness.

Lemon ricotta cookies on a gold cooling rack.


 

Why you’ll love this recipe:

  • Bright and fresh: The combination of lemon zest and juice creates a tangy, citrusy burst in every bite, perfect for lemon lovers.
  • Soft and tender: Thanks to the ricotta, these cookies are incredibly moist and pillowy, unlike any other cookie you’ve had.
  • Make-ahead friendly: The dough can be made ahead and refrigerated overnight, so you can enjoy freshly baked cookies with minimal effort on the day you serve them.
Overhead view of lemon ricotta cookies on a gold cooking rack.

If you love lemon desserts, try my Lemon Pound Cake, Lemon Streusel Muffins, and Lemon Pudding Cake.

If you’re in the mood for soft tender cookies, try these Madeleine Cookies, Black and White Cookies, and Carrot Cake Cookies.

Ingredients you’ll need and why:

A labelled image of all the ingredients needed to make lemon ricotta cookies.
  • All-purpose flour – Provides the structure and base for the cookies, giving them their shape and texture.
  • Baking powder – Acts as a leavening agent, helping the cookies rise and become light and fluffy.
  • Salt – Enhances the flavors of all the ingredients and balances the sweetness.
  • Granulated sugar – Sweetens the cookies and helps create a tender texture when creamed with butter.
  • Unsalted butter – Adds richness and flavor while contributing to the cookies’ soft and tender crumb.
  • Lemon (zest and juice) – Provides the signature tangy citrus flavor that makes these cookies stand out. Also adds a vibrant citrus kick to the glaze.
  • Whole milk ricotta – Adds moisture and creaminess, creating a soft and unique texture.
  • Egg – Binds the ingredients together and adds structure to the cookies.
  • Powdered sugar – Used in the glaze for a smooth, sweet finish that complements the lemony flavor.

How to make lemon ricotta cookies:

(The full written and printable recipe is further below.)

Process image collage of how to make lemon ricotta cookies.
  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the butter, sugar, and lemon zest until light and fluffy. Mix in the ricotta, egg, and lemon juice.
  3. Stir in the flour mixture until just combined. Cover and chill in the fridge for a minimum of 2 hours or preferably overnight.
  4. When ready to bake, preheat oven to 350F. Roll the dough into tablespoon-sized balls and place 2″ apart on a parchment paper-lined baking sheet. Bake for 12-15 minutes.
  5. Whisk all the glaze ingredients in a small bowl until smooth and dip the surface of each cookie into the glaze.
  6. Top the cookies with sprinkles or more lemon zest if desired and return to cooling rack to set.
Image collage of how to glaze lemon ricotta cookies.

How to serve:

Lemon Ricotta Cookies pair wonderfully with a cup of tea, coffee, or even a refreshing glass of lemonade, making them perfect for afternoon tea or a light dessert. Their bright, citrusy flavor also complements a brunch spread or serves as a sweet finish to any meal. Enjoy them as a quick snack, a thoughtful gift, or an elegant addition to a cookie platter for special occasions.

Storing & freezing instructions:

Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them (without the glaze) for up to 3 months. Thaw and glaze them fresh before serving.

Lemon ricotta cookies on was paper, 3 stacked and one with a bite taken out.

Recipe FAQs:

Can I use part-skim ricotta instead of whole milk ricotta?

Yes, you can use part-skim ricotta, but whole milk ricotta provides a creamier texture and richer flavor, so it’s much preferred.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough up to 24 hours in advance and store it in the refrigerator. Bake fresh for the best flavor and texture.

Can I substitute the lemon with another citrus?

Definitely! Try orange or lime for a different citrus twist while keeping the same vibrant flavor.

If you’ve tried this Lemon Ricotta Cookie Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

5 from 1 review

Lemon Ricotta Cookies

Yield: 36 cookies
Prep: 15 minutes
Cook: 15 minutes
Chill Time: 2 hours
Total: 2 hours 30 minutes
Author: Lily Ernst
Course: Dessert
Method: Bake
These lemon ricotta cookies are soft, tender, and bursting with fresh lemon flavor.
Print Leave a Review Pin Recipe

Ingredients

  • 2 cups (250g) all purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup (200g) granulated sugar
  • ½ cup unsalted butter, softened
  • 1 tsp lemon zest
  • 1 cup (250g) whole milk ricotta, drained if wet
  • 1 large egg
  • 2 tbsp lemon juice

Glaze

  • 1 cup (120g) powdered sugar
  • 2 Tbsp lemon juice
  • 1 tsp lemon zest
  • sprinkles or more lemon zest to top, optional

Instructions
 

  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    2 cups (250g) all purpose flour, 2 tsp baking powder, ½ tsp salt
  • In a large bowl, cream together the butter, sugar, and lemon zest until light and fluffy, about 2 minutes.
    1 cup (200g) granulated sugar, ½ cup unsalted butter, 1 tsp lemon zest
  • Mix in the ricotta, egg, and lemon juice until combined.
    1 cup (250g) whole milk ricotta, 1 large egg, 2 tbsp lemon juice
  • Stir in the flour mixture until just combined. Cover and chill in the fridge for a minimum of 2 hours or preferably overnight.
  • When ready to bake, preheat oven to 350F. Roll the dough into tablespoon-sized balls and place 2" apart on a parchment paper-lined baking sheet.
  • Bake for 12-15 minutes or until the edges just start to brown (the tops of the cookies will remain pale). Transfer the cookies to a wire rack to cool completely before glazing.
  • In a small bowl, whisk together the powdered sugar, lemon juice, and zest until smooth. Dip the surface of each cookie in the glaze and return to wire rack. Top with sprinkles or more lemon zest if desired. Let stand for 15 minutes to set.
    1 cup (120g) powdered sugar, 2 Tbsp lemon juice, 1 tsp lemon zest

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Calories: 97kcal, Carbohydrates: 15g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 15mg, Sodium: 64mg, Potassium: 19mg, Fiber: 0.2g, Sugar: 9g, Vitamin A: 117IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 0.4mg
Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.

Recipe adapted from This Italian Kitchen