Jeff Misenti
April 9, 2026
Difficulty Level: easy
20 min Prep
15 min Cook
35 min Total
15 Servings
If you’re looking for a soft and tender cookie that’s packed full of zesty flavor, this lemon ricotta cookie recipe should be on your baking list.
They’re perfect for a light dessert, an afternoon snack, or even parties. The ricotta gives these cookies a fantastic texture, helping each bite be crisp, smooth, and moist.
The lemon zest and juice deliver a strong flavor that goes brilliantly with the ricotta and butter used in the recipe. Best of all, they’re super easy to make and have that homemade rustic quality that puts smiles on faces, even before the first bite is taken.
Check out the ingredients and cooking steps below to find out more.
Lemon Ricotta Cookies Ingredients
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, softened
- 1 cup of granulated sugar
- 1 cup of ricotta cheese
- 1 large egg
- 1 lemon, zested and juiced
- 1 teaspoon of vanilla extract
- 1/2 cup of powdered sugar
Lemon Ricotta Cookies Instructions
- Heat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a medium bowl, whisk together the flour, baking powder, and salt so everything is evenly combined.
- In a large mixing bowl, beat the softened butter and granulated sugar together with a hand mixer or stand mixer until the mixture looks light and fluffy. This should take about 3 minutes.
- Add the ricotta cheese and mix until fully combined and smooth.
- Beat in the egg, lemon zest, lemon juice, and vanilla extract until the mixture is well blended.
- Slowly add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Stop mixing as soon as everything comes together so the cookies stay tender.
- Line a baking sheet with parchment paper.
- Drop rounded tablespoons of dough onto the baking sheet, leaving about 2 inches between each cookie.
- Bake for 15 minutes, or until the edges are just starting to turn lightly golden. The centers should still feel soft but should not look wet.
- Let the cookies rest on the baking sheet for a few minutes, then move them to a wire rack and leave them to cool completely.
- To make the glaze, stir the powdered sugar with 1 tablespoon of lemon juice in a small bowl. Add a little more lemon juice, 1 teaspoon at a time, if you want a thinner glaze.
- Spoon the glaze over the cooled cookies and let it set before serving.
- For a stronger lemon taste, you can add extra zest from a second lemon.
Nutrition
Calories: 120cal
Carbohydrate: 14g
Protein: 2g
Fat: 60g
Cholesterol: 30mg
Sodium: 80mg